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Roasted Cauliflower with Italian Cheese and Herbs

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  • Author: Roz Corieri Paige | La Bella Vita Cucina


  • 1 head of cauliflower
  • 3 –  4 Tbsp. olive oil (not extra-virgin)
  • 2 Tbsp. butter (melted)
  • ½ tsp. freshly-squeezed lemon juice
  • ¼ cup or so of minced Italian parsley
  • 23 very minced garlic, or about 1 tsp garlic powder
  • ½ tsp. minced oregano
  • ½ tsp. minced thyme
  • pinch or two of red pepper flakes (optional)
  •  ⅓ cup freshly grated Parmigiano
  • ⅓ cup freshly grated Asiago
  • ⅓ cup freshly grated Pecorino


  1. Remove the leaves and core of the cauliflower and then slice into 1″ slices or pull off small florets.
  2. Place in a large mixing bowl.
  3. Drizzle the olive oil, butter, and lemon juice all over the florets and toss gently so that they are evenly coated.
  4. Sprinkle all of the Italian parsley, minced garlic, and minced herbs all over the cauliflower and once again toss gently to coat the florets with the herbs.
  5. Do NOT add the cheese yet.
  6. With cooking spray, cover a baking sheet with the cooking oil.
  7. Spread the prepared cauliflower evenly on the baking pan.
  8. Bake at 425 F degrees for 15 minutes, keeping an eye on the cauliflower every now and then.
  9. Turn the cauliflower over and roast for another 10 minutes, keeping an eye on it.  Do not burn it.
  10. Remove the roasted cauliflower from the hot oven and sprinkle on all of the freshly-grated cheese.
  11. Return to the oven and change the oven temperature to “BROIL”.
  12. Broil cheese-covered cauliflower for 5 – 8 minutes, watching it closely.  Do not burn it.
  13. Remove from the oven.  Sprinkle with a little salt and pepper.
  14. Serve hot!

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