This Parmesan Ranch-Crusted Cauliflower requires just three primary ingredients and is incredibly easy to make. This flavorful vegetable side dish is a great way to get kids (and adults!) to love cauliflower. This recipe is easy enough to accompany a weeknight dinner and special enough to stand out on the holiday table.
Despite the spotlight on cauliflower these past few years, I feel it’s still seen as broccoli’s boring sister. I often use it as a secondary ingredient in soups or stir-fries, but I wanted to let it shine solo today. This Parmesan Ranch-Crusted Cauliflower dish is packed with flavor that doesn’t overpower the taste of the actual vegetable. Enjoy this cheesy cauliflower recipe as a regular weeknight side dish or a special addition to the holiday table.
Why You’ll Love This Cheesy Roasted Cauliflower
It’s easy to make – This recipe has just a few steps, and they’re all really simple. The hardest part is cutting the head of cauliflower into bite-sized pieces, which can be bypassed with a bag of pre-cut cauliflower.
Minimal Ingredients are needed – This delicious cauliflower recipe requires only three main ingredients: cauliflower, parmesan cheese, and ranch seasoning.
It’s a great way to get kids to try cauliflower – I know vegetables drenched with cheese are not quite as healthy as they are alone, but sometimes getting your child to eat them, even if there’s cheese involved, is a win.
Health Benefits of Cauliflower
Digestive Health – Cauliflower is high in fiber, which helps digestion run smoothly and keeps the belly feeling full for longer. It also contains prebiotic fiber, which feeds the beneficial bacteria in your gut.
Skin Health – Cauliflower contains sulforaphane, a great compound for the skin. It helps reduce the appearance of wrinkles, promotes collagen production, and may help protect the skin against harmful UV radiation.
Heart Health – Sulforaphane is also known to help lower cholesterol levels, keeping arteries clear of fatty buildup. This contributes to lower blood pressure and lowers the risk of heart disease.
Cauliflower – For this recipe, I used one medium-sized head of white cauliflower. You can use purple or yellow if you prefer. I haven’t made this recipe using frozen cauliflower florets, but it should work well if you allow the frozen cauliflower to thaw beforehand.
Ranch Seasoning – You can use homemade or store-bought ranch seasoning. I like to use the one from Trader Joe’s, but any packet works.
Parmesan Cheese – For this recipe, I prefer to buy a block of parmesan cheese and grate it myself, but you can use a tub of pre-grated parmesan or the kind used on pizza (though your recipe may look a little different than mine).
Olive Oil – I used extra virgin olive oil, but you can use whatever kind of oil you prefer.
Salt and Pepper
How To Make Parmesan Ranch Crusted Cauliflower
Heat the oven to 425 degrees F. Wash the cauliflower and cut it into bite-sized florets. Add the florets to a steamer and steam until fork tender, 5-7 minutes. Remove the cauliflower from the steamer and add it to a large bowl. Toss the steamed cauliflower with the olive oil and ranch seasoning until it is completely coated.
Sprinkle half of the grated parmesan evenly onto the bottom of a large metal sheet pan. Dump the cauliflower on top of the parmesan cheese and arrange it in a single layer. Evenly sprinkle the remaining parmesan cheese onto the top of the cauliflower.
Place in the oven and bake until parmesan cheese is lightly browned and crispy. Allow the cheesy cauliflower to cool for a few minutes, then use a spatula or your hands to break it apart. Serve on its own or with your favorite dipping sauce.
Recipe Frequently Asked Questions
This recipe is gluten-free. Just make sure the ranch seasoning is gluten-free.
Make this recipe vegan by using meltable, vegan shredded cheese. Vegan cheese doesn’t always melt the same as regular cheese, so it may not be perfect, but it will taste good.
Can a different type of cheese be used? I’ve only made this recipe using parmesan, but it should work with different types of cheese. Parmesan is known for getting crispy once melted and cooled, so I recommend using it if possible.
How long do leftovers last? If stored in an airtight container, they should last about 4-5 days. Reheat them in the oven or microwave.
Will this recipe work with broccoli instead of cauliflower? I haven’t tried it with broccoli yet, but I think it should work great.
Have a question I didn’t answer? Ask me in the comment section below, and I will get back to you ASAP!
This Parmesan Ranch Crusted Cauliflower only requires 3 main ingredients and is really easy to make! This flavorful vegetable side dish is a great way to get kids more interested in cauliflower, and adults love it too. This recipe is easy enough to accompany a weeknight dinner, but also special enough to stand out on the holiday table.
Ingredients
1 medium sized head of cauliflower
2 cups freshly grated parmesan cheese
1 tablespoon extra virgin olive oil
2 tablespoons ranch seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
Heat oven to 450 degrees F. Wash your cauliflower and cut it into bite sized florets. Add the florets to a steamer and steam until cauliflower is fork tender, 5-7 minutes. Remove cauliflower from the steamer and add to a large bowl. Toss the steamed cauliflower with the olive oil and ranch seasoning, until cauliflower is completely coated.
Evenly sprinkle half of the grated parmesan onto the bottom of a large metal sheet pan. Dump the cauliflower on top of the parmesan cheese and arrange in a single layer. Evenly sprinkle the remaining parmesan cheese onto the top of the cauliflower.
Place in the oven and bake until parmesan cheese is lightly browned and crispy on the bottom, about 15-20 minutes. Allow cheesy cauliflower to cool for a few minutes and then you can use a spatula to scrape it off of the baking sheet. Serve on its own or with your favorite dipping sauce.
If you’re looking for a quick and easy meal packed with protein and flavor, my 20-Minute Peanut Noodle Recipe is for you! You may already have all the ingredients for the homemade peanut sauce on hand, and you can use any kind of noodles you like. Top with chopped peanuts and fresh cilantro and enjoy for lunch or dinner.
I’m always in the mood for a big bowl of noodles, and these 20-Minute Peanut Noodles hit the spot every single time. The creamy peanut butter-based sauce is easy to make and packed with flavor. These peanut butter noodles can be enjoyed by themself or with a side of veggies.
Why You’ll Love These Easy Peanut Noodles
Easy to make – I love that these peanut noodles come together quickly and easily. If you have all the ingredients on hand, you can whip them up in just about 20 minutes.
Packed with flavor – My homemade peanut sauce is full of bold flavors that complement each other so well. I love using fresh ginger and garlic, and you can add in a few spoonfuls of chili garlic sauce for extra heat, if you like.
Great for lunch or dinner – These delicious peanut noodles are easy enough to make for lunch, but filling enough to enjoy for dinner. They can be eaten on their own, or you can bulk up this meal by adding in some vegetables and protein. Tofu or chickpeas work well.
Peanuts 101
Peanuts are often grouped into the category of “nuts,” but they are actually legumes, which belong to the pea family. They grow in softer pods, as opposed to hard shells that nuts like pecans, walnuts, and Brazil nuts have. Most people, including myself, usually just refer to them as nuts, though.
I sometimes feel like peanuts get a bad rap, compared to other nuts, because they’re higher in saturated fats and lower in Omega-6s, but peanuts can still be a healthy part of your diet. They’re packed with protein, fiber, and antioxidant properties. There are many peanut products available, including peanut butter, that can be ultra-processed and packed with sugar. Make sure to buy peanut butter that has no added sugar. You can also easily make your own peanut butter using peanuts and a blender.
20-Minute Peanut Noodle Recipe Ingredients
Noodles – I suggest an Asian-style noodle for this recipe. I love these Thai wheat noodles that come already cooked, but you can also use rice noodles or udon-style noodles that you cook beforehand. Regular spaghetti noodles can also be used, if needed.
Peanut Butter – I like to use a no-sugar-added, creamy peanut butter for this recipe. Crunchy can also be used, if you prefer.
Pure Maple Syrup – Make sure to get pure maple syrup, rather than pancake syrup, which often contains added ingredients and is much sweeter. Maple syrup adds a nice sweetness to the stir-fry sauce. You can also use honey or agave syrup if you prefer.
Tamari – Tamari is a naturally gluten-free sauce that is very similar to soy sauce. It’s a bit thicker than soy sauce, and I prefer to use it, but soy sauce works great too! Whether using tamari or soy sauce, I prefer the low-sodium version if possible.
Toasted Sesame Oil – Be sure to use toasted sesame oil, which has a lot more flavor than regular sesame oil.
Fresh Garlic – Fresh garlic tastes great and adds a lot to this peanut sauce! I always recommend using fresh garlic cloves rather than jarred, chopped garlic. It just doesn’t have the same taste, but it will definitely work if that’s what you have or prefer.
Fresh Ginger – Fresh ginger tastes much better than dried, so I use fresh ginger in my stir-fry sauce whenever possible. It’s best when grated so there aren’t big chunks in the sauce, as ginger can be tough.
Cornstarch – Cornstarch thickens the peanut sauce, coating the noodles nicely. You can also use arrowroot starch.
Water – Use the same water you drink. Room temperature, or warm, is best for mixing well into the sauce.
How To Make Quick and Easy Peanut Noodles
Heat a large pot of water to a boil, add noodles, and cook according to package directions. I like using the pre-cooked udon-style noodles that only need to be boiled for 4-5 minutes. Drain noodles and set aside.
Make the peanut sauce while the noodles are cooking. Add all the sauce ingredients to a jar, put the lid on, and shake until well combined. You can also mix the sauce in a medium-sized bowl, if you like.
Heat a large skillet over medium heat and pour in the sauce. Let the peanut sauce cook until thickened, about 3-4 minutes, stirring regularly so it doesn’t burn.
Once the sauce is thickened and coats the back of your spatula, stir in the noodles and cook for a few minutes until the sauce is fully incorporated into the noodles and everything is heated through. Remove from the heat and serve right away. Garnish with chopped peanuts, cilantro, and a squeeze of fresh lime juice, if desired. Enjoy!
Recipe Frequently Asked Questions
This recipe is vegan.
Make this recipe gluten-free by using gluten-free rice noodles and make sure to use gluten-free tamari or soy sauce.
Make this recipe nut-free by substituting the peanut butter with sun butter.
Is the peanut sauce spicy? No, you can make it as spicy or as mild as you like by adding chili paste or another Asian-style hot sauce of your choice.
How many servings does this recipe make? It makes two extra-large portions or four smaller portions. You can easily bulk it up by adding vegetables and/or protein.
How long do leftovers last? If stored in an air-tight container, leftovers should last 4-5 days. Reheat in the microwave or on the stovetop in a pan.
Can these peanut noodles be frozen? Yes, allow them to cool completely and then place them in a freezer-friendly, airtight container in the freezer for up to three months.
Have a question I didn’t answer? Ask me in the comment section below, and I will get back to you ASAP!
If you’re looking for a quick and easy meal that is packed with protein and flavor, my 20 Minute Peanut Noodle Recipe is for you! You may already have all the ingredients for the homemade peanut sauce on hand, and you can use any kind of noodles you like. Top with chopped peanuts and fresh cilantro and enjoy for lunch or dinner.
Ingredients
1 lb 5 oz Asian style noodles*
1/3 cup water
1/3 cup creamy peanut butter
1/3 cup tamari, I like to use low sodium
1/4 cup pure maple syrup
1 tablespoon toasted sesame oil
1–2 tablespoons chili garlic sauce, to taste (depending on how spicy you want your sauce)
1 teaspoon rice wine vinegar
1–2 cloves garlic, finely grated
1 teaspoon finely grated fresh ginger
1 1/2 teaspoons cornstarch or arrowroot starch
Salt, to taste
Optional garnishes: chopped peanuts, chopped fresh cilantro or green onion
Instructions
Heat a large pot of water to a boil, add noodles and cook according to package directions. I like using the pre-cooked udon style noodles that only need to be boiled for 4-5 minutes. Drain noodles and set aside.
Make the peanut sauce while the noodles are cooking. Add all sauce ingredients to jar, place lid on and shake until completely combined. You can also mix the sauce in a medium sized bowl, if you like.
Heat a large skillet over medium heat and pour in the sauce. Let peanut sauce cook until thickened, 3-4 minutes, stirring regularly, so that it doesn’t burn.
Once sauce is thickened, and coats the back of your spatula, stir in the noodles and cook for a few minutes until sauce is fully incorporated into the noodles and everything is heated through. Remove from the heat and serve right away. Garnish with chopped peanuts, cilantro and a squeeze of fresh lime juice, if desired. Enjoy!
Notes
Asian style noodles: rice noodles, soba noodles, ramen noodles, udon noodles, lo mein noodles
Prep Time: 15 mins
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