If you were to ask me my favorite way to cook veggies, I would probably say roasted. While I love veggies in almost every variation, there is something about roasting that I love. It is a simple preparation and the outcome still captures the pure essence of the veggies, but accentuates this with slightly smoky, charred and caramelized flavors.

Roasted Cauliflower is the classic example of my go-to roasted vegetable side dish: the high heat cooking perfectly roasts the cauliflower until it caramelizes. You can then savor the nuttiness of the vegetable. And the Asiago cheese adds just a peppery, crunchy flavor to the recipe. I must confess that I started experimenting more and more with cauliflower since marrying Rob. He loves cauliflower, and it is a very easy side dish to make for dinner.

Why you will love this recipe

– It requires only 5 ingredients.

– This recipe is vegetarian and gluten-free, ideal for those who want to eat healthier without compromising on taste.

– It is a great way to make your kids eat more vegetables.

– Cauliflower is a nutrient-rich cruciferous veggie full of antioxidants, vitamins and minerals.

– You can jazz it up with different spices, with each variation being a unique side dish. This will also allow you to match the theme of your main course.

How to make Roasted Cauliflower

To make roasted cauliflower, you will need just 5 simple ingredients: 1 head of cauliflower, salt, pepper, EVOO and Hard Asiago Cheese. Asiago cheese is a Venetian product, named after the Asiago Plateau in the province of Vicenza. For this recipe you will need Asiago aged for 18 months or older. Its grainy textures and spicy notes are perfect for this recipe.

First, let’s review my tips to select, cut and roast cauliflower.

1. How to select your cauliflower: Select a head with leaves that look fresh and firm. The florets should be compact, without any dark marks on their surface.

2. How to prepare your cauliflower: Turn it upside down and, with a sharp knife, remove the core by doing a circular and conic incision. By coring the head instead of chopping it, your cauliflower will not break and your florets will not scatter all over your countertop. The leaves should come out easily and you can roast them along with the florets. They are delicious!

3. How to separate the florets: Now divide the florets, which should separate easily. If the florets are not separating easily, repeat the incision. Make sure the florets are all of the same relative sizes so that they will cook evenly. A short cut is always to buy cauliflower already cored and cut in florets, but I often prefer to prepare the cauliflower from scratch, and trust me, it is really easier to do it than to describe it. 🙂

4. Do not be shy with oil: Take a bowl and toss your florets with kosher salt, crushed black pepper and EVOO. Be generous with the EVOO, as the oil enhances the roasted, caramelized goodness.

5. Do not overcrowd your cast-iron pan: If the florets are too close, they will release steam and they will turn soggy and not crispy.

6. Bake them at a high temperature: Bake your cauliflower for 35 minutes at 450°F (230°C) then add the grated Asiago cheese and continue baking for 10 more minutes until the edges are golden and the Asiago has melted. Some of the cheese will go on the bottom of your cast-iron skillet, do not leave that cheesy goodness on the pan, but gently scrape it out and serve it on top of the cauliflower – its crunchiness is to die for!

Roasted Cauliflower variations and substitutions

In case you cannot find Asiago cheese, you can replace it with Parmesan. They are both aged cheeses, and while the Asiago is more peppery, the Parmesan has a nuttier taste. In case you are vegan, a great cheese sub is nutritional yeast, which has the added bonus of being low in fat.

You can vary this recipe according to the spices you have available in your pantry, so that you will enjoy different cauliflower recipes:

– For a simpler and lighter dish, you can just omit the cheese. In this case, roast the cauliflower for 35-40 minutes.

– Remove the cheese and add a squeeze of lemon juice for a more tangy flavor.

– If you prefer to add a smokier taste, add some crumbled bacon on top along with the Asiago.

– If you are looking for a more Middle Eastern flavor, replace the cheese with Za’atar and Lemon.

– For an Indian flair, add cumin and coriander to the mix and remove the cheese.

– Are you looking to turn up the spice? Try the Roasted Cauliflower with garlic, EVOO, salt and chili pepper flakes.

Are you looking for another side dish? Check out the Crispy Oven Roasted Potatoes or the Simply Roasted Bell Peppers.

How to serve Roasted Cauliflower

Roasted Cauliflower is great as a side dish to accompany grilled or baked fish, grilled chicken, or roast lamb. It can also be served as a main dish, in this case, double the portion.

Do you have any leftovers? They are yummy to toss in a salad or a pasta.

How to store Roasted Cauliflower with Asiago Cheese

This recipe will stay good in an airtight container in the refrigerator for 2 days. I prefer not to freeze it as it will lose its crunchiness.

Please let me know how you like the Roasted Cauliflower with Asiago Cheese in the comments! I would really love to hear from you, and hope this dish will satisfy your taste buds!