Looking for a roasted cauliflower recipe for a side dish, appetizer, or snack? This cheesy smashed cauliflower is the best possible choice! Steamed, smashed, then baked to perfection in the oven, each “chip” has a crispy parmesan crust and hints of garlic, onion, and thyme that will have you coming back for seconds.
Jump to:
Lizzie’s Notes
Smashed cauliflower, cauliflower chips, cauliflower bites…whatever you want to call them…are seriously delicious! I started experimenting with smashed vegetables after the trend went viral on social media a few years ago, and every veggie I’ve tried is SO good. If you haven’t gotten into the trend, this recipe is a great place to start.
The process is a little more involved than tossing veggies in olive oil and spreading them on a pan before roasting, but the extra steps are worth it. Gently steaming the cauliflower florets then flattening them with the bottom of a glass makes them get crispier in the oven and increases the surface area to capture more flavor.
So if you’re interested in some new ways to eat roasted vegetables, this technique is for you! I can’t wait to hear what you think.
Ingredients and Substitutions
- Cauliflower: You can use fresh or frozen cauliflower for this recipe, but fresh works best and gets crispier than frozen does. If using frozen, you’ll need to decrease the steaming time by a few minutes since it was probably blanched before being frozen.
- Extra virgin olive oil: Substitute avocado oil if that’s what you prefer.
- Garlic and onion powders: Some people like to use fresh garlic in smashed cauliflower recipes, but I have found that it sometimes burns in the oven and therefore recommend garlic powder.
- Thyme: Use fresh (2 teaspoons) or dried (½ teaspoon).
- Parmesan cheese: I prefer to use a hand or box grater on a block of Parmigiano Reggiano, but you can use pre-shredded parmesan cheese instead. If you only have grated parmesan cheese, decrease the amount you use since it’s more concentrated. If you need the recipe to be strictly vegetarian, look for a parmesan cheese labeled as such.
Instructions
The full recipe for smashed cauliflower is at the bottom of the post. Here’s a preview of the steps with photos to guide you.
Steam the cauliflower for about 5 to 7 minutes until fork-tender but not mushy.
On a baking sheet brushed with a thin layer of olive oil, arrange the cauliflower florets in a single layer. Use the bottom of a glass or jar to flatten each floret.
Brush each floret with a mixture of olive oil, garlic and onion powders, and fresh thyme. Sprinkle with parmesan cheese.
Roast at 425 degrees F/218 degrees C until slightly crispy and browned.
Equipment and Steaming Tips
Many smashed vegetable recipes call for boiling the vegetables before smashing. However, I have found that steaming them in a vegetable steamer is the best method. Since boiled vegetables are submerged in water, they may hold onto excess liquid that prevents them from getting as crispy as possible in the oven. My preferred steamer is the Oxo Good Grips Stainless Steel Steamer.
If you don’t have a steamer, you can still make crispy smashed cauliflower! Consider using a fine mesh strainer in the same way you would a steamer basket and placing it in a pot over a couple inches of boiling water.
If you don’t have a steamer or mesh strainer, boiling the cauliflower is still an option. I recommend only boiling it for 3 to 4 minutes so that it doesn’t overcook, which would prevent the cauliflower from getting as crispy as possible. Drain it very well after boiling and pat dry.
Storage and Reheating
Keep smashed cauliflower florets in an airtight container in the refrigerator for 2 to 3 days. Since they will get less crispy over time, the best way to reheat them is in a skillet or the oven. Warm a little olive oil in a skillet, add the florets, and cook for a few minutes on each side over medium heat. Reheat in the oven at 400 degrees F/204 degrees C on a baking sheet for 5 to 10 minutes until warm.
More Smashed Vegetable Recipes
Love this cheesy veggie side dish? Check out these other ways to enjoy smashed veggies while you’re here:
- Smashed Broccoli with Parmesan
- Red, White, and Blue Cheese Crispy Smashed Potatoes
- Parmesan Smashed Carrots
- Smashed Brussels Sprouts Recipe
You may also enjoy the Balsamic Roasted Cauliflower and Roasted Frozen Cauliflower!
📖 Recipe
Smashed Cauliflower
Equipment
Ingredients
- 4 cups cauliflower florets - from 1 large head weighing roughly 2 pounds/907 grams
- 2 tablespoons extra virgin olive oil
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 2 teaspoons fresh thyme leaves - plus more for serving
- ¼ teaspoon salt
- ⅓ cup freshly grated parmesan cheese - more to taste
Instructions
- Preheat oven to 425℉/218℃. Brush a large baking sheet with a thin layer of olive oil and set aside.
- Prepare the cauliflower by cutting the head into medium florets of roughly the same size.
- Add a couple inches of water to a pot and bring to a boil over high heat. Place a vegetable steamer basket in the pot and add the cauliflower florets. Cover and steam for 5 to 7 minutes until the cauliflower can be easily pierced through with a fork but is not falling apart. Do not overcook. Remove steamer basket from pot.See notes for alternative cooking methods and tips when using frozen cauliflower.
- Transfer the florets to the prepared baking sheet and arrange in a single layer.
- Use the bottom of a drinking glass or glass jar to smash each floret to flatten it.
- In a small bowl, combine the rest of the olive oil, garlic and onion powders, thyme, and salt. Brush this mixture on top of each floret. Sprinkle the parmesan cheese on the florets.
- Transfer the cauliflower to the center rack of the preheated oven. Bake for 20 to 25 minutes until crispy and lightly browned on the outside but tender on the inside.
- Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!
Notes
- Baking sheet tip: You can line the baking sheet with parchment paper before brushing with olive oil for easier clean-up, but I find that skipping parchment and placing the florets directly on the pan makes them crispier.
- Frozen cauliflower tip: If using frozen cauliflower, decrease the steaming time by a few minutes and check for doneness before 5 minutes. It usually takes less time to cook than fresh since it is blanched before being frozen.
- Boiling vs. steaming: If you don’t have a steamer basket, use a fine mesh strainer. If you don’t have either, you can boil the cauliflower. However, it may retain water and therefore not get as crispy in the oven. If boiling is the only option, cook the cauliflower in a pot of water or skillet with water for only 3 to 4 minutes. Drain well and pat dry before smashing.
- Leftovers and reheating: Store leftovers in an airtight container in the fridge for 2 to 3 days. It will lose some of its crispy texture over time, but you can get some of it back by reheating in a skillet or oven. Add a little oil to a skillet and cook for a few minutes on each side over medium heat. For the oven method, preheat the oven to 400 degrees F/204 degrees C. Place the florets on a baking sheet and cook for 5 to 10 minutes until warm.
Comments
No Comments