Roasted Cauliflower with Paprika & Parmesan

If you’re looking for the ultimate low-carb snack or veggie side dish that doesn’t compromise on flavor, you’ve just found it. This Roasted Cauliflower with Paprika & Parmesan is crispy, savory, and incredibly satisfying—made even better with a creamy, garlicky roasted red pepper mayo dip.

Loaded with vitamin C, magnesium, and healthy fats, this dish ticks all the keto boxes. The smoky paprika, nutty Parmesan, and the sweetness of roasted red peppers all come together for an elevated vegetable experience. Whether you’re prepping a side for grilled protein or just need a snack, this is the recipe that keeps on giving.

Why You’ll Love This Recipe:

Crispy on the outside, tender on the inside, and loaded with umami flavor—this roasted cauliflower is a keto-approved upgrade from fries. The garlic red pepper mayo adds creamy, tangy depth and doubles as a fantastic dip for other veggies too!

Recipe Origin:

This dish draws on Mediterranean and Spanish influences with paprika, garlic, and roasted peppers—classic flavors that shine in simple preparations. Perfect for keto diets and fans of roasted veggies.

Grocery Shopping List:

• 1 head of cauliflower
• Olive oil
• Smoked paprika
• Garlic powder
• Salt & pepper
• Parmesan cheese (grated)
• Mayonnaise (keto-friendly)
• Roasted red bell pepper (jarred or roast your own)
• Garlic
• Lemon juice
• Optional: cayenne, fresh parsley

Print Recipe

Healthy

Roasted Cauliflower with Paprika & Parmesan

Author: simplydelicious Cooking Method: Roasting Cuisine: Greek, Spanish Courses: Appetizers, Snack Recipe Keys: Vegetarian

Difficulty: Beginner Prep Time 10 mins Cook Time 25 mins Total Time 35 mins

Cooking Temp: 425  F Servings: 4 Estimated Cost: $ 1.75 Calories: 210

Best Season: Suitable throughout the year

Dietary:

Ketogenic Mediterranean Diet Vegan

Description

Crispy, smoky roasted cauliflower florets coated in paprika and Parmesan cheese, paired with a luscious garlic red pepper mayo dipping sauce. A low-carb, high-flavor side or snack!

Ingredients

Cook Mode Cooking Mode Disabled

Servings

For the Roasted Cauliflower:

• 1 large head of cauliflower, cut into florets
• 2 tbsp olive oil
• 1 tsp smoked paprika
• ½ tsp garlic powder
• Salt & black pepper to taste
• ⅓ cup grated Parmesan cheese

For the Garlic Red Pepper Mayo:

• ½ cup mayonnaise (avocado oil-based or homemade for keto)
• 1 roasted red bell pepper (jarred or homemade)
• 1 garlic clove, minced
• 1 tsp lemon juice
• Salt to taste
• Optional: pinch of cayenne or smoked paprika for heat

Instructions

1. Roasting the Cauliflower:

   • Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.

   • In a large bowl, toss cauliflower florets with olive oil, smoked paprika, garlic powder, salt, and pepper until evenly coated.

   • Spread on the baking sheet in a single layer.

   • Roast for 25–30 minutes, flipping halfway, until golden and crispy on the edges.

   • Sprinkle with Parmesan cheese during the last 5 minutes of baking.

   Mark as complete

1. Making the Garlic Red Pepper Mayo:

   1. In a food processor or blender, combine roasted red pepper, mayo, garlic, lemon juice, and a pinch of salt.

   2. Blend until smooth and creamy. Adjust seasoning to taste.

   3. Chill in the fridge until ready to serve.

   Serve:

   Plate the roasted cauliflower with the dipping sauce on the side. Garnish with fresh parsley or extra cheese if desired.

   Mark as complete

Nutrition Facts

Servings 4

Serving Size 1

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Amount Per Serving

Calories 210kcal

% Daily Value *

Total Fat 18g28%

Saturated Fat 3.5g18%

Cholesterol 12mg4%

Sodium 330mg14%

Potassium 380mg11%

Total Carbohydrate 8g3%

Dietary Fiber 3g12%

Sugars 2g

Protein 5g10%

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Magnesium 28 mg

Net Carb 5g

* Percent Daily Values are based on a 2,000-calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For the best texture, make sure your cauliflower florets are evenly sized and not overcrowded on the baking sheet—this helps them roast rather than steam. Sprinkle the Parmesan during the last few minutes of baking to keep it from burning while still achieving that golden, cheesy finish. And don’t skip the sauce—it elevates the dish from tasty to irresistible!

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