Parmesan Roasted CAULILINI Baby Cauliflower is one of those side dishes that looks a little fancy but takes very little work. Roasting brings out the natural sweetness while giving those delicate stems and florets crisp, browned edges. Add plenty of Parmesan, garlic, and seasoning, and you’ve got a veggie that can hold its own next to just about any main dish. I love recipes like this because the technique is simple, but the right temperature and seasoning make all the difference.
Roasted Caulilini Ingredients
- Caulilini baby cauliflower
- Olive Oil
- Smoked Paprika, Salt, and Pepper
- Parmesan Cheese
How to Make Roasted CAULILINI
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Prep the Cauliflower: Rinse the Caulilini and pat it completely dry. Trim away any tough or dry ends. Make sure the cauliflower is dry so it roasts and browns instead of steaming.
- Season: Add the Caulilini to a large bowl or directly to the sheet pan. Drizzle with olive oil and season with smoked paprika, salt, and pepper. Toss until every piece is evenly coated.
- Add the Parmesan: Sprinkle the Parmesan cheese over the cauliflower and toss to coat. Arrange the Caulilini in a single layer on the sheet pan. Give the pieces some space so the edges can crisp up.
- Roast: Roast in the oven or air fry.
- Check for Doneness: The Caulilini is ready when the stems are fork-tender and the florets have browned, crispy edges.
- Serve: Taste and adjust the salt and pepper if necessary. Serve warm with additional Parmesan if you like.
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Parmesan Roasted Caulilini Baby Cauliflower
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also grab your FREE ebook with my best 30-minute one-pot meals! Dinner stress stops here.
Equipment
Ingredients
- 10 oz fresh caulilini baby cauliflower
- 1 tablespoon olive oil
- ½ teaspoon smoked paprika
- Salt and pepper to taste
- ⅓ cup freshly grated Parmesan cheese
Instructions
- Place the caulilini in a large bowl. Drizzle the CAULILINI® baby cauliflower with olive oil.
- Sprinkle the smoked paprika throughout and Season with salt and pepper to taste.
Baking/Roasting
- Preheat the oven to 425°F. Line a sheet pan with parchment paper or foil if desired.
- Roast for 15-25 minutes, flipping or tossing halfway through. The exact cook time will depend on the thickness of the stems.
- The Caulilini is ready when the stems are fork-tender and the florets have browned, crispy edges. If you want more color, broil for 1-2 minutes at the end. Keep a close eye on it because the Parmesan can brown quickly.
Notes
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Frequently Asked Questions and Recipe Pro TipS
Caulilini is a tender-stem cauliflower with small white florets and long, thin stems. Think of it as cauliflower’s answer to broccolini. The entire thing is edible, including the stems, and it cooks a lot faster than a big head of traditional cauliflower.
It has a mild, slightly sweet cauliflower flavor. Once roasted, the edges caramelize and get a little crispy while the stems stay tender. It’s not as strong or bitter as some other cruciferous vegetables.
Not quite. They have a similar flavor, but Caulilini has smaller florets and long, tender stems. Regular cauliflower is much denser and usually needs to be cut into florets before roasting.
No. They look similar because they both have long, thin stems, but broccolini is related to broccoli while Caulilini is cauliflower. You can cook them using many of the same methods, though.
Yes! Don’t toss them. The stems are tender and completely edible. They’re actually one of my favorite parts because they get tender while the florets crisp up in the oven.
You shouldn’t have to do much. Trim off any dry or tough ends and separate any pieces that are stuck together. Try to keep the pieces fairly similar in size so they roast evenly.
Nope. That’s extra work you don’t need. Caulilini is tender enough to roast directly in the oven.
Don’t overcrowd your sheet pan. The cauliflower needs room for the hot air to circulate around it. If the pieces are piled on top of each other, they will steam instead of roast. Make sure it’s coated in oil and roast it at high heat for those browned, crispy edges.
Too much moisture or an overcrowded pan are usually the culprits. After washing the cauliflower, dry it really well before adding the oil and seasonings. Give everything plenty of room on the baking sheet, too.
Pair With These Recipes
You will love all of my Southern main and side dishes like baked turkey wings, Southern mac and cheese, buttermilk mashed potatoes, and Southern candied sweet potatoes.
Christie Amason says
I just discovered baby cauliflower today and used this recipe. It was great. I ended having to use an extra bag because everyone loved it. Thanks!!
staysnatched says
So glad you enjoyed it.
Alain Briand says
Excellent product & recipe. Made this recipe just as described and inhaled the whole thing in about 10 minutes. Even our 6 year old liked it!
staysnatched says
Awesome! So glad you enjoyed it!
Melissa says
I bought a bag of baby cauliflower at Trader Joe’s and the first thing I did was search Brandi’s site for a recipe because I knew whatever she had created wouldn’t disappoint and I was right. Simple, easy and delicious! Can’t wait to make it again.
staysnatched says
I'm so glad you enjoyed it!