Roasted "Italian Style" Cauliflower

Caper and Olive
by Caper and Olive
4 servings
45 min

I have to be honest with you... I never jumped on the cauliflower rice bandwagon but I still do love cauliflower. I know it tends to be a bland kind of veggie but that's not all bad. You can make it taste like anything you want.

Since I am Italian I decided to add some Italian flavorings to the cauliflower like lemon zest and a pinch of red pepper flakes and of course, some Pecorino Romano cheese. I roasted it up to bring out some extra nutty flavors and it was a hit at out dinner table.

I hope you try this recipe alongside some pork or chicken cutlets at your dinner table this week. I promise... it is delicious!

Roasted "Italian Style" Cauliflower
Recipe details
  • 4  servings
  • Prep time: 15 Minutes Cook time: 30 Minutes Total time: 45 min
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  • 1 large head of cauliflower
  • 2 tbsp olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
  • 3/4 cup pecorino Romano cheese, grated
  • 2 tbsp fresh flat leaf parsley, chopped
  • 1 tsp lemon zest
  • 1/4 tsp red pepper flakes

Preheat the oven to 425 degrees and line a large, rimmed baking sheet with parchment paper.
Prepare the cauliflower by slicing off the nubby base and leaves, then quarter it into four even wedges. Slice off the inner core areas, leaving the rest intact. Then, cut across each piece to make about 1/2” wide slices. Then you can use your fingers to break apart the cauliflower into florets. Make sure to not make the florets too small or they will burn in the high temp oven.  
Place the cauliflower on the prepared baking sheet, drizzle with 2 tablespoons of olive oil. Sprinkle with salt and freshly ground black pepper. Roast in the oven for 15 minutes. Remove from the oven and toss, spreading out again in an even layer. Sprinkle the Pecorino cheese over the florets, trying to get as much cheese on the actual florets as possible. Return to the oven and roast for an additional 15-20 minutes, or until the cauliflower is deeply golden brown. Remove from the oven, and sprinkle the fresh parsley, lemon zest and red pepper flakes over top. Place n a serve dish and enjoy!
Caper and Olive
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  • Keena Keena on Mar 12, 2021

    delicious....great way to roast cauliflower!

  • Bunny Bunny on Mar 22, 2021

    Here’s a thought— I put the cauliflower in a gallon size ziplock bag and add the oil. Gently work the oil and cauliflower together. (This gets all sides of the cauliflower coated .) Now place on prepared baking sheet. Now season with salt and pepper and proceed