Name: Italian Roasted Cauliflower
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 5 tsp. tomato paste; 3 Tbsp. olive oil; 1 tsp. Dijon mustard; 1/4 to 1/2 cup grated Parmesan cheese, divided; 1 tsp. dried oregano leaves; 1/2 tsp. garlic powder; 1/4 tsp. salt; 1/4 tsp. coarse black pepper; 1 medium head cauliflower

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This roasted cauliflower combines Italian ingredients and delicious browned veggie goodness for an amazing and easy side dish!

This roasted cauliflower is a perfect side dish for a dinner with delicious Italian flavors.

Roasted cauliflower florets with tomato paste and Parmesan cheese baked in.

Here’s A Video Showing How To Make Italian Roasted Cauliflower:

Why Roast Your Vegetables?

I’m in love with oven roasted vegetables. They brown at the edges and get so sweet and delicious. Way tastier than steaming or sautéing them, definitely. What I love even more than their flavor though is how much easier they are to make than any other preparation. When you steam or sauté vegetables the timing is really specific; even a minute too long can result in overcooked mush. You have to stand over them, watching and stirring to make sure that they don’t overcook.

With roasted vegetables, you can walk away. I set a timer so I don’t forget about them though! Roasted veggies are simply more forgiving than other types. A few extra minutes can even make them better since more time means more browning.

Roasted Cauliflower

My favorite roasted vegetable is roasted cauliflower. I never used to be a huge fan of cauliflower at all but roasting it was like a gateway drug. I became addicted to it roasted and then started to love it every other way. And while I now do all kinds of things with cauliflower, I always go back to what got me hooked, sometimes adding some new flavors or methods to keep it interesting. If you’re looking for more ideas, check out this Cauliflower with Mustard Parmesan Crust.

How To Cook Italian Roasted Cauliflower

To make it you whisk together tomato paste, olive oil, and a bit of Dijon mustard. Note that the oil won’t fully incorporate. That’s ok. It might even be a good thing since I think that’s why some bits of tomato paste stay separate on the cauliflower and end up browning more.

Then, add Parmesan cheese and seasonings before combining the mixture with cauliflower florets. Bake until it’s slightly darkened in spots and has the desired tenderness. For me, I like it not quite fork-tender, about 20-25 minutes at 425°F. If you like it softer, you might want to roast it for longer at a slightly lower temperature so that it doesn’t get too dark before it gets soft enough.