Why You’ll Love This Recipe
This recipe gives you the best of both worlds: crispy-on-the-outside, fluffy-on-the-inside potato wedges coated in Parmesan, and tender roasted cauliflower with golden edges and mild, nutty flavor. Both are oven-baked, meaning no frying is needed, and you can roast them on the same tray for convenience. It’s a great way to sneak more veggies onto your plate—without sacrificing flavor.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Parmesan Potato Wedges:
russet potatoes, cut into wedges
olive oil
grated Parmesan cheese
garlic powder
paprika
Italian seasoning
salt
black pepper
chopped parsley (for garnish)
For the Roasted Cauliflower:
cauliflower head, cut into florets
olive oil
garlic powder
onion powder
Parmesan cheese
salt
black pepper
optional: lemon juice or zest (for brightness)
Directions
- Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil and lightly grease it.
- Toss potato wedges in olive oil, garlic powder, paprika, Italian seasoning, salt, pepper, and Parmesan. Spread out in a single layer on one side of the tray.
- In a separate bowl, toss cauliflower florets with olive oil, garlic powder, onion powder, salt, pepper, and Parmesan. Spread them on the other side of the tray.
- Roast in the oven for 35–40 minutes, flipping both vegetables halfway through, until golden and crisp on the edges.
- Remove from oven. Optional: sprinkle the cauliflower with lemon juice or zest before serving.
- Garnish both the wedges and cauliflower with chopped parsley and extra Parmesan if desired. Serve hot.
Servings and timing
This recipe serves 4 to 6 and takes approximately 45 minutes total (10 minutes prep, 35 minutes baking).
Variations
- Spicy Twist: Add chili powder or red pepper flakes to both the potatoes and cauliflower.
- Cheesy Upgrade: Use a blend of Parmesan and shredded mozzarella or cheddar.
- Herb Lovers’ Version: Add fresh rosemary or thyme before roasting.
- Vegan Option: Omit the Parmesan or use a dairy-free alternative.
- Lemon-Herb Cauliflower: Toss the cauliflower with lemon zest and fresh herbs after roasting.
Storage/Reheating
Store leftovers in separate airtight containers in the refrigerator for up to 3 days. Reheat in the oven at 375°F (190°C) for 10–15 minutes until warmed through and crisp again. Avoid microwaving if you want to keep them crispy.
FAQs
Can I roast both vegetables on the same pan?
Yes, as long as the tray is large enough and the vegetables are in a single layer to ensure crispness.
Can I use frozen cauliflower?
Yes, but thaw and pat it dry thoroughly before roasting to avoid sogginess.
What potatoes work best?
Russet potatoes are ideal for crispy edges and fluffy interiors.
Is it okay to peel the potatoes?
You can, but leaving the skins on adds texture and nutrients.
Can I make these ahead of time?
You can prep the vegetables and season them in advance. Roast just before serving for best results.
How do I keep everything crispy?
Use high oven heat, don’t overcrowd the pan, and flip halfway through roasting.
Can I use shredded Parmesan instead of grated?
Yes, but grated Parmesan sticks better and gives more even coverage.
What’s a good dipping sauce?
Garlic aioli, ranch dressing, spicy ketchup, or lemon yogurt dip all pair well.
Can I add breadcrumbs for extra crunch?
Yes, sprinkle seasoned breadcrumbs over the veggies before baking for a crispy topping.
Is this recipe gluten-free?
Yes, it’s naturally gluten-free. Just confirm your cheese and seasonings are certified gluten-free.
Conclusion
Parmesan Potato Wedges & Roasted Cauliflower is a simple, delicious side dish combo that hits all the right notes—crispy, cheesy, savory, and satisfying. Whether you’re serving it alongside grilled meats, a vegetarian main, or as part of a buffet spread, this pairing brings both comfort and nutrition to the table with minimal effort and maximum flavor.
PrintParmesan Potato Wedges & Roasted Cauliflower
Parmesan Potato Wedges & Roasted Cauliflower is a delicious and hearty side dish combo featuring crispy baked potato wedges and tender, golden cauliflower, both seasoned with savory herbs and Parmesan cheese. Perfect for family dinners or holiday spreads.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 to 6 servings
- Category: Side Dish
- Method: Roasted
- Cuisine: American
- Diet: Gluten Free
Ingredients
- For the Parmesan Potato Wedges:
- 4 russet potatoes, cut into wedges
- 3 tbsp olive oil
- 1/2 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp Italian seasoning
- Salt and pepper to taste
- 2 tbsp chopped parsley (for garnish)
- For the Roasted Cauliflower:
- 1 medium cauliflower head, cut into florets
- 2 tbsp olive oil
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/3 cup grated Parmesan cheese
- Salt and pepper to taste
- Optional: 1 tbsp lemon juice or zest
Instructions
- Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil and lightly grease it.
- In a large bowl, toss potato wedges with olive oil, garlic powder, paprika, Italian seasoning, salt, pepper, and Parmesan until evenly coated. Spread on one side of the baking sheet.
- In a separate bowl, toss cauliflower florets with olive oil, garlic powder, onion powder, salt, pepper, and Parmesan. Spread on the other side of the baking sheet in a single layer.
- Roast for 35–40 minutes, flipping halfway through, until both vegetables are golden brown and crisp on the edges.
- Optional: Sprinkle the roasted cauliflower with lemon juice or zest after baking.
- Garnish both the potato wedges and cauliflower with fresh parsley and extra Parmesan if desired. Serve hot.
Notes
- Use grated Parmesan for better coating and crispness.
- Make it vegan by using dairy-free Parmesan.
- Add chili flakes or cayenne for a spicy kick.
- Don’t overcrowd the pan—use two sheets if necessary for optimal crisping.
- Pairs great with aioli, ranch, or yogurt-based dipping sauces.
Nutrition
- Serving Size: 1/5 of recipe
- Calories: 260
- Sugar: 3g
- Sodium: 340mg
- Fat: 13g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 10mg
