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    Home » Recipes » Sides

    Garlic Parmesan Vegan Roasted Cauliflower

    Published: Jun 20, 2022 · Modified: Jul 12, 2022 by Rosa · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases, meaning if you click through and make a purchase, I may earn a small commission, at no extra cost to you.

    178 shares
    JUMP TO RECIPE

    This garlic parmesan vegan roasted cauliflower is so simple to make and incredibly tasty! With just 6 ingredients you can whip up this incredible side dish that is absolutely loaded with flavour. Plus, it’s ready in less than 30 minutes.

    Roasted cauliflower in white plate with small bowl of dipping sauce beside it.

    This post was originally published in June 2019. It has been updated for content and photos.

    Cauliflower is one of my favourite versatile veggies. There’s not a whole lot it can’t do!

    It can make pizza, rice, bolognese, steak, tacos, and wings! All of course with far fewer calories than their traditional versions.

    Now I have for you an incredibly flavourful side dish you’ll want to make again and again!

    Garlic parmesan vegan roasted cauliflower!

    Jump to:
    • Why you’ll love these
    • Ingredients + Substitutions
    • Instructions
    • Storage
    • Expert Tips
    • More delicious vegan cauliflower recipes
    • 📖 Recipe

    Why you’ll love these

    • The marinade is MEGA flavourful and the results are cheesy and delicious.
    • This simple side dish is so easy to prepare and whips up in no time.
    • You’ll get nice crispy edges and perfectly tender cauliflower.
    • It’s beautifully golden and pairs well with virtually anything.
    • Naturally vegan, dairy-free, oil-free, (yes, even olive oil) and gluten-free, making it suitable for most dietary needs.
    • LOW in calories and fat! Woohoo! 🥳
    Side view of roasted cauliflower in white serving dish.

    Ingredients + Substitutions

    Here’s what you’ll need for this amazing, cheesy vegan roasted cauliflower.

    Bowl of cauliflower and spices, vinegar, lemon and garlic surrounding it on kitchen counter.
    See recipe card for quantities.
    • Cauliflower: Use a small head of cauliflower and cut it into small, bite-sized pieces. You’ll need about six cups of florets. You could also prepare this same recipe with broccoli if you prefer.
    • Balsamic vinegar: Adds a sweet tangy flavour and makes up the base of the sauce.
    • Lemon: For citrusy flavour and freshness. You may also add some lemon zest for extra lemon flavour. No lemons on hand? Lime juice or apple cider vinegar work well, too.
    • Garlic: Use fresh over garlic powder for the best flavour.
    • Vegan parmesan cheese: I use this homemade vegan parm, but you may use store-bought or any of your favourite parmesan cheese recipes.
    • Salt: Adjust to your taste, or skip it if low sodium is needed.

    Instructions

    (This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)

    Start by cutting your cauliflower into small florets that are bite-size and place them in a large bowl.

    Bowl of marinade being poured over large bowl of cauliflower florets.

    Combine all the marinade ingredients in a small bowl and pour on top of the florets. (photo 1)

    Glass bowl with seasoned raw cauliflower florets.

    Mix the cauliflower well to evenly coat each piece with the marinade. (photo 2)

    Seasoned cauliflower florets in baking tray in a single layer.

    Arrange the cauliflower florets on a baking sheet in a single layer with plenty of space in between each piece. (photo 3)

    Golden brown cauliflower florets on baking tray.

    Bake for 10 minutes, and then sprinkle the parmesan cheese on top and return to the oven until golden brown. (photo 4)

    Serve with vegan ranch for dipping and enjoy!

    Roasted cauliflower on white dish with small bowl of dip beside it and lemon and garlic in the background.

    Storage

    This vegan roasted cauliflower tastes best when freshly made.

    However, leftovers will keep in the refrigerator for 3-4 days in an airtight container. Reheat in your oven or toaster oven.

    I don’t recommend freezing as it will drastically alter the texture in the freezer.

    Expert Tips

    • Cut your cauliflower florets into evenly sized pieces (as best as you can), for even cooking.
    • Make sure to arrange the cauliflower in a single layer with plenty of space in between each piece. This will speed up the cooking time, and result in crispier edges.
    • If you do not have a convection oven, follow the same directions, but you may need to add a few minutes of roasting time.

    More delicious vegan cauliflower recipes

    • side view of white dish filled with fusili pasta and covered in bolognese sauce
      Healthy Cauliflower Bolognese [Vegan]
    • Tray of buffalo cauliflower bites with bowl of ranch dip in the middle.
      Vegan Cauliflower Buffalo Wings – Oven or Air Fryer
    • Cauliflower with peppers and sweet and sour sauce in cast iron pan.
      Vegan Sweet and Sour Cauliflower
    • white soup mug with vegan jalapeno popper soup inside
      Vegan Jalapeno Popper Soup

    If you tried this recipe, please let me know about it in the comments below. I always love hearing from you! Don’t forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! You can also FOLLOW ME on Facebook, Instagram, Pinterest and Twitter to see more delicious food and get all the latest updates.

    Buon appetito,
    Rosa

    📖 Recipe

    Roasted cauliflower in white plate with small bowl of dipping sauce beside it.

    Garlic Parmesan Vegan Roasted Cauliflower

    This garlic parmesan vegan roasted cauliflower is so simple to make and incredibly tasty! Just 6 ingredients!
    5 from 9 votes
    Print Recipe Pin Recipe Rate Recipe Add to Collection Go to Collections
    Prep Time: 12 minutes minutes
    Cook Time: 16 minutes minutes
    Total Time: 28 minutes minutes
    Course: Appetizer, Side Dish
    Cuisine: American, Canadian
    Servings: 4 Servings
    Calories: 46kcal
    Author: Rosa

    Ingredients

    • 6 cups cauliflower florets approx. 1 small cauliflower head or half large
    • 2 cloves garlic minced
    • 1.5 tablespoons balsamic vinegar
    • 1 tablespoon lemon juice
    • ¼ teaspoon sea salt
    • 3 tablespoons vegan parmesan cheese

    Optional

    • fresh parsley for serving
    • vegan ranch dip for dipping
    US Customary – Metric
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    Instructions

    • Preheat your oven to 425°F/218°C convection roast and line a baking tray with parchment paper.
    • Use a sharp knife to cut your cauliflower into small bite-sized florets and place them in a large bowl.
    • In a small bowl, combine the garlic, vinegar, lemon juice, and salt. Then pour the mixture over your cauliflower and mix well to evenly coat the pieces.
    • Arrange the cauliflower on your prepared tray in a single layer with plenty of space in between each piece. Roast for 10 minutes and remove from the oven to sprinkle with the vegan parmesan cheese. Then, return to the oven for an additional 6-8 minutes, until golden brown.

    Notes

    Cut your cauliflower florets into evenly sized pieces (as best as you can), for even cooking.
    Make sure to arrange the cauliflower in a single layer with plenty of space in between each piece. This will speed up the cooking time, and result in crispier edges.
    If you do not have a convection oven, follow the same directions, but you may need to add a few minutes of roasting time.
    This vegan roasted cauliflower tastes best when freshly made, but leftovers will keep in the fridge for 3-4 days.

    Nutrition

    Calories: 46kcal | Carbohydrates: 9g | Protein: 3g | Fat: 0.4g | Sodium: 192mg | Potassium: 465mg | Fiber: 3g | Sugar: 4g | Vitamin A: 0.4IU | Vitamin C: 74mg | Calcium: 38mg | Iron: 1mg
    DID YOU TRY THIS RECIPE?Mention @this.healthy.kitchen on IG and tag #thishealthykitchen!
    *Nutritional information is an estimate, calculated using online tools and does not include optional ingredients unless otherwise indicated.
    178 shares

    Reader Interactions

    Comments

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    1. Beth

      March 11, 2022 at 3:07 pm

      5 stars
      This was such a nice side dish to serve with dinner last night; my kids loved it! Perfectly crunchy and flavorful!

      Reply
    2. Deanne

      January 02, 2022 at 2:55 pm

      5 stars
      I love easy side dishes, especially ones like this roasted cauliflower. Our entire family enjoyed this one!

      Reply
    3. Andrea

      September 18, 2021 at 10:10 am

      5 stars
      Roasted cauliflower is so good but this went up a notch with the balsamic and vegan parmesan. Yum!

      Reply
    4. Kate

      March 20, 2020 at 6:46 am

      5 stars
      This was so delicious and beautiful! Yum!

      Reply
    5. Lisa

      November 30, 2019 at 2:18 pm

      5 stars
      Roasted veggies are my favorite and this was such a delicious combo of flavors!

      Reply
    6. Patti

      June 04, 2019 at 9:58 am

      5 stars
      Cauliflower is a favourite at my house so we had to make this recipe. Tried it for the family’s dinner last night and it was delicious – enjoyed by all!

      Reply
      • rosa

        June 04, 2019 at 10:46 am

        Thanks so much Patti! Glad you enjoyed. 🙂

        Reply
    7. Kiki

      June 02, 2019 at 8:04 pm

      5 stars
      I love this roasted cauliflower! YUM

      Reply

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    Hi, I'm Rosa! Welcome to This Healthy Kitchen where you'll find tasty and nutritious, plant-based recipes. I'm an avid home cook who believes food is medicine. Each recipe is made using wholesome ingredients and under 400 calories per serving with many gluten-free and oil-free options. Occasional cheat days included. 😉

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    178 shares