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Overhead shot of oven roasted cauliflower parmesan on a white plate garnished with lemon slices
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4.73 from 18 votes

Oven Roasted Cauliflower with Parmesan

This beautiful roasted orange and purple cauliflower with parmesan is as pretty as it is delicious. Serve this multicolored vegetable side dish with any meal to brighten your plate and your palate.
Prep Time10 mins
Cook Time25 mins
Course: Salad, Side Dish
Cuisine: American
Diet: Low Carb
Servings: 4
Calories: 235kcal
Author: Farrukh Aziz


  • 1 Large Cauliflower (Purple Orange or White) cut into florets
  • ¼ cup Olive Oil
  • ¾ teaspoon Red Chili Flakes (optional)
  • 5 Garlic minced
  • 1.5 teaspoon Lemon Zest
  • 1 tablespoon Lemon Juice
  • Salt and Pepper to taste
  • ¼ cup Walnut roughly chopped
  • ¼ cup Parmesan Cheese
  • Chopped Parsley
  • 4-5 Lemon Slices


  • To start with, pre heat the oven at 425° F (220° C) / 400° F (200° C) fan.
  • Using sharp knife, cut the florets into ½ inch slices with maximum flat edges. Set it aside.
  • In a bowl, combine olive oil, pepper flakes, garlic, lemon zest and juice and salt and pepper.
  • Place the cut cauliflower florets on baking sheet in a single layer and drizzle the prepared dressing.
  • Bake it in the oven for 15 minutes.
  • You can flip the florets here. Sprinkle chopped walnuts, grated parmesan cheese, chopped parsley and top the lemon slices.
  • Pop it back in the oven and bake for another 10 minutes until crisp golden edges.
  • Serve immediately.


Feel free to use white cauliflower instead of orange and purple cauliflower here.
Go for vegan parmesan to make this recipe vegan, paleo and Whole30 compliant.
Store the leftovers (if any) in a clean airtight box for up to 3 days in the refrigerator. The frozen will last in the freezer up to 3 months.


Calories: 235kcal | Carbohydrates: 10g | Protein: 6g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 4mg | Sodium: 144mg | Potassium: 477mg | Fiber: 4g | Sugar: 3g | Vitamin A: 49IU | Vitamin C: 75mg | Calcium: 123mg | Iron: 1mg