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Parmasean Herb Roasted Cauliflower and Marinara Dip

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  • Author: Patricia Conte/Grab a Plate
  • Yield: 4 1x


  • 1 head cauliflower (washed, cored, and cut into bite-sized florets)
  • 11/2 tablespoons olive oil
  • ? cup grated Parmesan cheese (plus extra)
  • 11/2 teaspoons minced dried garlic
  • 1 teaspoons onion powder
  • 1 teaspoon dried oregano
  • 1 teaspoon red pepper flakes
  • 1 teaspoon ground black pepper
  • ½ teaspoon garlic salt
  • Nonstick cooking spray


  1. Preheat the oven to 425 degrees F. Line two baking pans with aluminum foil and light spray them with the nonstick cooking spray. Set aside.
  2. Add the Parmesan, garlic, onion powder, oregano, red pepper, black pepper, and garlic salt to a medium bowl and mix to combine.
  3. In a separate bowl, add the florets and drizzle the oil over them. Toss with your hands to coat them.
  4. Sprinkle the Parmesan mixture over the cauliflower to coat them. Lightly press the mixture onto the florets. Place the florets on the baking pans in a single layer.
  5. Roast in the oven for about 15 minutes, toss, then continue to cook for another 15 minutes or so, or until tender and the cauliflower begins to caramelize and turn golden.
  6. Remove, and while hot, sprinkle a bit more Parmesan over the tops.
  7. Serve with a side of your favorite marinara sauce for dipping.
  8. NOTES
  9. Follow this recipe, or season the cauliflower the way you like it. These cauliflower bites turned out cheesy and spicy thanks to the red and black pepper!
  • Category: Snack
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