I love making this steakhouse-style roasted cauliflower when I want something that feels elegant but is still easy to pull together. The cauliflower roasts until tender with deeply golden, crispy edges, and I finish it with a rich, silky Parmesan cream that makes every bite feel indulgent. This recipe is simple, comforting, and perfect as a side dish or even a light main.
Why You’ll Love This Recipe
I like this recipe because it transforms humble cauliflower into something that feels restaurant-worthy. The roasting brings out a nutty depth of flavor, while the Parmesan cream adds richness without overpowering the vegetable. I also appreciate how straightforward it is, using basic ingredients while delivering bold results. It fits just as well on a holiday table as it does in a weeknight dinner.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 large head cauliflower, cut into florets
2 tablespoons olive oil
Salt, to taste
Freshly ground black pepper, to taste
For the Parmesan cream sauce:
1 tablespoon butter
1 clove garlic, minced
1 cup heavy cream
1/2 cup freshly grated Parmesan cheese
Salt and black pepper, to taste
Directions
I start by preheating my oven to 425°F (220°C). I spread the cauliflower florets on a large baking sheet, drizzle them with olive oil, and season them evenly with salt and black pepper. I toss everything well so each piece is coated.
I roast the cauliflower for about 25 to 30 minutes, turning once halfway through, until the edges are deeply golden and the florets are tender.
While the cauliflower is roasting, I prepare the Parmesan cream. I melt the butter in a small saucepan over medium heat, then add the minced garlic and cook it briefly until fragrant. I pour in the heavy cream and let it gently simmer for a few minutes, stirring often. I add the Parmesan cheese and continue stirring until the sauce thickens and becomes smooth. I season it with salt and black pepper to taste.
Once the cauliflower is done, I transfer it to a serving dish and spoon the warm Parmesan cream over the top. I like serving it immediately while everything is hot and creamy.
Servings And Timing
I usually make this recipe to serve 4 people as a side dish.
Prep time is about 15 minutes, cook time is around 30 minutes, and the total time comes to roughly 45 minutes.
Variations
I sometimes add a pinch of red pepper flakes to the cream sauce when I want a little heat. For extra depth, I like finishing the dish with a squeeze of lemon juice or a sprinkle of chopped fresh parsley. When I want a lighter version, I reduce the amount of sauce and drizzle it instead of fully coating the cauliflower.
Storage/Reheating
I store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I prefer using the oven at a low temperature so the cauliflower doesn’t get soggy. If I use the microwave, I reheat gently and stir the sauce halfway through.
FAQs
Can I make this recipe ahead of time?
I can roast the cauliflower and prepare the sauce separately ahead of time, then reheat and combine them just before serving.
Can I use frozen cauliflower?
I prefer fresh cauliflower, but frozen can work if it is fully thawed and dried well before roasting.
What can I serve this with?
I like serving it alongside steak, chicken, or roasted fish, or even as part of a vegetarian spread.
Can I use a different cheese?
I sometimes substitute Pecorino Romano for a sharper flavor, but Parmesan gives the most classic result.
How do I keep the sauce from curdling?
I keep the heat low and stir constantly when adding the cheese, which helps the sauce stay smooth.
Conclusion
I find this Ruth’s Chris–style roasted cauliflower to be a perfect example of how simple ingredients can create something truly special. The crispy roasted florets paired with the creamy Parmesan sauce make it a dish I come back to again and again, whether for guests or just for myself.
This Ruth’s Chris–Style Roasted Cauliflower with Parmesan Cream is a rich, elegant side dish featuring crispy oven-roasted cauliflower florets topped with a silky, savory Parmesan cream sauce. It’s simple enough for weeknights yet impressive enough for guests.
Ingredients
1 large head cauliflower, cut into florets
2 tablespoons olive oil
Salt, to taste
Freshly ground black pepper, to taste
Parmesan Cream Sauce:
1 tablespoon butter
1 clove garlic, minced
1 cup heavy cream
1/2 cup freshly grated Parmesan cheese
Salt and black pepper, to taste
Instructions
Preheat oven to 425°F (220°C).
Place cauliflower florets on a baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat evenly.
Roast for 25–30 minutes, turning halfway through, until golden brown and tender.
While the cauliflower roasts, make the Parmesan cream: In a saucepan, melt butter over medium heat. Add minced garlic and cook until fragrant (about 1 minute).
Pour in heavy cream and simmer for 2–3 minutes, stirring often.
Add Parmesan cheese and stir until the sauce thickens and becomes smooth. Season with salt and pepper to taste.
Transfer roasted cauliflower to a serving dish and spoon warm Parmesan cream sauce over the top.
Serve immediately while hot and creamy.
Notes
Add red pepper flakes to the sauce for a hint of spice.
Finish with lemon juice or chopped parsley for brightness.
