Parmesan-Roasted Cauliflower

  • prep time45 min
  • total time 45 min
  • serves 6

Cauliflower roasted with Parmesan and Gruyere makes a great appetizer or side dish.

231 Ratings
Directions for: Parmesan-Roasted Cauliflower


1 large head cauliflower

3 Tbsp good olive oil

Kosher salt and freshly ground black pepper

1 cup freshly grated Parmesan cheese (2 oz)

1 cup freshly grated Gruyere cheese (2 oz)


1. Preheat the oven to 350ºF.

2. Remove the outer green leaves from the cauliflower and cut the head into florets, discarding the stems. Place the florets on a sheet pan. Drizzle with olive oil and sprinkle generously with salt and pepper. Toss well. Bake for 30 minutes, tossing once, until the cauliflower is tender and starts to brown. Sprinkle with the Parmesan and Gruyere and bake for 1 to 2 more minutes, just until the cheese melts. Season to taste and serve hot or warm.

Tips and Substitutions

Cook's Note

When taping this episode, Ina garnished the dish with chopped parsley before serving.

This recipe has been updated and may differ from what was originally published or broadcast.

Source and Credits

"Barefoot at Home" by Ina Garten © Clarkson Potter 2006. Provided courtesy of Ina Garten. All rights reserved.

See more: Cheese, Roast, Vegetables

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