Cauliflower with Parmesan Recipe - Vegetarian Food from Moldova and Romania

Cauliflower with Parmesan

Cauliflower with Parmesan Recipe - Vegetarian Food from Moldova and Romania
Region / culture: Moldova, Romania | Preparation time: 10 minutes | Cooking time: 20 minutes | Servings: 4 | Vegetarian diet


Cauliflower with Parmesan
Cauliflower with Parmesan

Cauliflower with Parmesan is a delicious and easy-to-make side dish that is perfect for any meal. The combination of tender cauliflower, savory Parmesan cheese, and buttery breadcrumbs creates a flavorful and satisfying dish that is sure to please your taste buds.


Cauliflower with Parmesan is a classic dish that has been enjoyed for generations. The recipe likely originated in Italy, where Parmesan cheese is a staple ingredient in many dishes. Over the years, this simple yet delicious recipe has become popular around the world for its rich and comforting flavors.


How to prepare

  1. Wash the cauliflower and divide it into florets. Boil the florets in salted water until tender.
  2. Drain the cauliflower and place it in a heat-resistant dish. Sprinkle it with Parmesan cheese.
  3. Next, sprinkle bread crumbs over the cauliflower and pour melted butter on top.
  4. Bake the dish in the oven for 15 – 20 minutes.
  5. Serve the cauliflower hot.


  • Try adding cooked bacon or pancetta to the dish for a smoky flavor.
  • Substitute different cheeses, such as cheddar or mozzarella, for a unique twist.
  • Add a squeeze of lemon juice or a sprinkle of fresh herbs before serving for a burst of freshness.

Cooking Tips & Tricks

Be sure to cook the cauliflower until it is tender but still slightly firm to the touch. Overcooking can result in mushy cauliflower.

- For extra flavor, try adding a sprinkle of garlic powder or dried herbs to the cauliflower before baking.

- If you prefer a crispy topping, broil the dish for a few minutes at the end of the cooking time.

Serving Suggestions

Cauliflower with Parmesan pairs well with roasted chicken, grilled steak, or baked fish. Serve it alongside a fresh green salad or steamed vegetables for a complete and satisfying meal.

Cooking Techniques

Boiling the cauliflower before baking ensures that it is tender and fully cooked.

- Baking the dish allows the flavors to meld together and creates a crispy, golden-brown topping.

Ingredient Substitutions

Use olive oil or coconut oil in place of butter for a dairy-free option.

- Gluten-free bread crumbs can be used for those with gluten sensitivities.

Make Ahead Tips

Prepare the dish up to the baking step, then cover and refrigerate until ready to bake.

- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Serve the cauliflower with Parmesan in a decorative serving dish garnished with fresh herbs or a sprinkle of extra cheese. - For a rustic presentation, serve the dish in individual ramekins or small baking dishes.

Pairing Recommendations

Pair cauliflower with Parmesan with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.

- For a non-alcoholic option, try serving the dish with sparkling water or a fruity herbal tea.

Storage and Reheating Instructions

Store leftovers in an airtight container in the refrigerator for up to 3 days.

- Reheat in the oven at 350°F for 10-15 minutes, or until heated through.

Nutrition Information

Calories per serving

- Total calories per serving: 250


- Cauliflower: 5g per cup

- Bread crumbs: 10g per 1/4 cup

- Total carbohydrates per serving: 15g


- Butter: 11g per tablespoon

- Cheese: 9g per ounce

- Total fats per serving: 20g


- Cheese: 7g per ounce

- Total proteins per serving: 7g

Vitamins and minerals

Cauliflower is a good source of vitamin C, vitamin K, and folate.

- Parmesan cheese is high in calcium and phosphorus.

- Total vitamins and minerals per serving: varies


Contains dairy (butter, cheese)

- Contains gluten (bread crumbs)


Cauliflower with Parmesan is a nutritious dish that is high in vitamins, minerals, and protein. However, it is also relatively high in fat and carbohydrates, so it should be enjoyed in moderation as part of a balanced diet.


Cauliflower with Parmesan is a simple yet delicious side dish that is perfect for any occasion. With its tender cauliflower, savory cheese, and buttery breadcrumbs, this dish is sure to become a family favorite. Enjoy it as a side dish or a main course, and savor the rich flavors and comforting textures of this classic recipe.

How did I get this recipe?

I remember the sense of anticipation I felt when I first saw this recipe for cauliflower with Parmesan. It was a crisp autumn day, and I had just returned from a farmers market with a beautiful head of cauliflower. As I flipped through an old cookbook that belonged to my mother, a yellowed piece of paper fell out onto the kitchen counter. It was a handwritten recipe for cauliflower with Parmesan, written in elegant script.

I knew immediately that I had to try it. The combination of tender cauliflower florets and savory Parmesan cheese sounded absolutely delicious. I could already imagine the rich, nutty flavor of the cheese melding with the earthy taste of the cauliflower. My mouth watered at the thought.

I set to work, carefully following the instructions on the recipe card. I trimmed the cauliflower into small florets and blanched them in boiling water until they were just tender. In a separate pan, I melted butter and sautéed garlic until it was fragrant and golden. Then, I added the cauliflower to the pan, tossing it gently to coat each floret with the garlic-infused butter.

Next came the Parmesan cheese. I sprinkled a generous amount over the cauliflower, allowing it to melt and form a golden crust on top. The aroma that wafted through the kitchen was heavenly – a tantalizing blend of garlic, butter, and cheese.

Finally, I transferred the cauliflower to a baking dish and popped it in the oven to broil for a few minutes, until the cheese was bubbly and slightly browned. When I pulled the dish out of the oven, the cauliflower was perfectly cooked and the cheese had formed a crispy, irresistible crust. I couldn't wait to dig in.

As I took my first bite, I knew I had stumbled upon something truly special. The cauliflower was tender and flavorful, with just the right amount of bite. The Parmesan cheese added a rich, nutty taste that complemented the earthiness of the cauliflower perfectly. It was a dish that was both comforting and elegant – a true celebration of simple, wholesome ingredients.

I made the cauliflower with Parmesan many times after that first experiment, tweaking the recipe here and there to suit my taste. Sometimes I added a squeeze of lemon juice for a bit of brightness, or a handful of fresh herbs for a burst of freshness. Each time, the dish turned out beautifully, eliciting oohs and aahs from my family and friends.

Over the years, I shared the recipe with many people, passing it on like a treasured heirloom. I taught my grandchildren how to make it, watching with pride as they carefully trimmed the cauliflower and sprinkled the cheese with a gleeful flourish. It became a staple at family gatherings and holiday dinners, a dish that brought us all together around the table.

As I look back on that fateful day when I discovered the recipe for cauliflower with Parmesan, I can't help but feel grateful. It's a reminder of the simple joys of cooking – the pleasure of creating something delicious with your own two hands, and sharing it with the ones you love. And it's a testament to the power of a good recipe, passed down through generations, connecting us to the past and to each other in ways that are truly meaningful.

So the next time you find yourself with a head of cauliflower and a block of Parmesan cheese, give this recipe a try. I promise you won't be disappointed. And who knows – maybe one day, you'll pass it on to someone you love, creating your own little culinary legacy in the process.


| Cauliflower Recipes | Moldovan Recipes | Moldovan Vegetarian | Parmesan Cheese Recipes | Romanian Recipes | Romanian Vegetarian |

Recipes with the same ingredients

(3) Banitza
(3) Ears
(3) Humitas
(3) Knydli