This steakhouse-inspired roasted cauliflower delivers deeply caramelized florets paired with a luxurious Parmesan cream sauce. It’s an elegant yet approachable side dish that feels indulgent while remaining simple to prepare at home.

Why You’ll Love This Recipe

This recipe transforms humble cauliflower into a restaurant-quality dish with minimal effort. Roasting brings out natural sweetness and crisp edges, while the creamy Parmesan sauce adds richness and depth. It pairs beautifully with grilled meats, roasted chicken, or can stand alone as a comforting vegetarian centerpiece.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the roasted cauliflower
1 large head cauliflower, cut into florets (about 900 g)
2 tablespoons olive oil
¾ teaspoon salt
½ teaspoon freshly ground black pepper
½ teaspoon garlic powder

For the Parmesan cream sauce
1 tablespoon unsalted butter
2 cloves garlic, finely minced
¾ cup heavy cream
½ cup freshly grated Parmesan cheese
¼ teaspoon black pepper
Pinch of ground nutmeg (optional)

Optional garnish
1 tablespoon chopped fresh parsley or extra grated Parmesan

Directions

Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
Place the cauliflower florets in a large bowl and drizzle with olive oil. Sprinkle with salt, black pepper, and garlic powder, then toss until evenly coated.
Spread the florets in a single layer on the prepared baking sheet. Roast for 25 to 30 minutes, flipping once halfway through, until golden brown and deeply caramelized on the edges.

While the cauliflower is roasting, prepare the sauce. Melt the butter in a small saucepan over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant, without browning.
Pour in the heavy cream and bring to a gentle simmer. Cook for 3 to 4 minutes, stirring occasionally, until slightly reduced.
Lower the heat and stir in the Parmesan cheese, black pepper, and nutmeg if using. Continue stirring until the sauce is smooth and lightly thickened.

Transfer the roasted cauliflower to a serving dish. Spoon the warm Parmesan cream sauce over the top or gently toss to coat. Garnish if desired and serve immediately.

Servings and timing

Servings: 4
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes

Variations

For a sharper flavor, replace part of the Parmesan with aged Pecorino-style cheese.
Add a pinch of smoked paprika or white pepper to the sauce for extra depth.
For a lighter version, use half-and-half instead of heavy cream, noting the sauce will be thinner.
Roast the cauliflower with a pinch of chili flakes for a subtle heat contrast.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a skillet over low heat or in the oven at 325°F (165°C) until warmed through. Add a small splash of cream or milk if the sauce has thickened too much. Microwaving is possible but may slightly alter the sauce texture.

FAQs

Can I make this dish ahead of time?

Yes, you can roast the cauliflower and prepare the sauce separately up to one day ahead. Reheat both gently and combine just before serving.

What type of Parmesan works best?

Freshly grated Parmesan from a block melts more smoothly and provides better flavor than pre-grated varieties.

Can I use frozen cauliflower?

Fresh cauliflower is recommended for best texture. Frozen cauliflower tends to release moisture and will not caramelize as well.

Is this recipe vegetarian?

Yes, the recipe is fully vegetarian as written.

Can I make the sauce thicker?

Yes, simmer the sauce a bit longer over low heat, stirring frequently, until it reaches your desired consistency.

Can I roast the cauliflower in an air fryer?

Yes, air fry at 400°F (205°C) for about 15 to 18 minutes, shaking halfway, until golden and crisp.

What can I serve this with?

It pairs well with grilled or roasted dishes, grain bowls, or as part of a vegetable-focused meal.

Can I omit the nutmeg?

Yes, the nutmeg is optional and can be left out without affecting the overall success of the dish.

How do I prevent the sauce from separating?

Keep the heat low when adding the cheese and stir continuously to maintain a smooth texture.

Can I double the recipe?

Yes, simply double all ingredients and use two baking sheets to avoid overcrowding the cauliflower.

Conclusion

Ruth’s Chris–style roasted cauliflower with Parmesan cream is a simple yet impressive dish that elevates everyday ingredients into something special. With crisp roasted florets and a silky, savory sauce, it’s a reliable recipe for both casual dinners and special occasions.

Print