This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.
With the tangy flavors of cheddar cheese and ranch seasoning, this easy roasted cauliflower recipe is destined to become a new favorite side dish.
Â
Did you know that I am sitting on a goldmine of keto recipes on this website? I am referring to older recipes that I created ages ago and have all but forgotten about. Occasionally I take a deep dive into the vault and re-discover the deliciousness.
Take this roasted cauliflower recipe with cheddar and ranch seasoning, for example. It has existed since 2015, but I haven’t thought about it several years. I make baked cauliflower all the time but I usually just season with salt and pepper. Why did I forget about this one?
Trust me, now that I’ve rediscovered it, I will never let it go missing again. It’s such a flavorful keto side dish that even those who profess to hate cauliflower will love it.
If you love cheesy side dishes, don’t miss my Zucchini Casserole or my Twice Baked Spaghetti Squash recipes!
Why you need to try this recipe
When it comes to eating keto, many people find that they struggle with the sides. Grilling up some chicken or steak is the easy part, but what do you pair it with? I myself fall into the habit of making the same sides, like sautéed keto vegetables, over and over again.
The good news is that it doesn’t take much to shake things up a bit. If you’re tired of plain roasted cauliflower, tossing it with ranch seasoning and melting some cheese on top takes it up a notch.
Of course, I don’t use packaged ranch seasoning, as it often contains unhealthy additives like maltodextrin and MSG. I whip up my own by combining herbs and spices I always keep on hand, like dill, onion powder, and garlic powder. It’s super easy and has better flavor!
Ingredients you need
- Cauliflower: Fresh cauliflower is best as frozen can get a little mushy. Use a head of cauliflower and cut your florets or use a bag of precut florets.
- Cheddar cheese: I like big shreds of cheese so I usually grate my own. I find it melts better and gives better coverage. You can use white or orange cheddar.
- Olive oil: You can also use avocado oil.
- Homemade ranch seasoning: Dried dill weed, dried parsley, garlic powder, onion powder, kosher salt and ground black pepper.
Step-by-step directions
1. Make the seasoning mix: In a large bowl, stir together the dill weed, parsley, garlic powder, onion powder, salt, and pepper.
2. Prepare the cauliflower: Lay cauliflower in a single layer on a rimmed baking sheet. Drizzle with the oil, then sprinkle with the ranch seasoning, tossing to coat.
3. Roast the cauliflower: Roast until cauliflower is tender and golden brown, about 20 minutes. Turn off the oven.
4. Add the cheese: Sprinkle with the shredded cheese and return to the oven for 5 minutes or so, until melted and bubbly.
Expert tips
When roasting vegetables in the oven, I always recommend doing it on a metal pan with no parchment. While the clean up may be a little bit more time-consuming, the veggies get more browned and caramelized from the hot pan.
The trick to cleaning those pans is to boil some water and then pour it into the pan and let it sit. You can then scrub all the bits off very easily.
I prefer a sharp cheddar, either white or orange, for this recipe. The flavor stands up better to the cauliflower and ranch seasoning.
Frequently Asked Questions
If your roasted cauliflower seems mushy and soft, without any browned edges, you likely over-crowded the pan. When the pieces are too close together, moisture can’t escape as easily, making the vegetables steam rather than roast.
I also find that parchment paper keeps the cauliflower from crisping nicely. I recommend cooking it directly on the metal pan, to get the undersides nicely browned and crisp.
Cauliflower has a few carbs, but it also has plenty of fiber and other vital nutrients. This roasted cauliflower recipe has 5.5g of carbs and 2g of fiber per serving. That comes to 3.5g net carbs per serving.
You can store leftovers in an airtight container in the refrigerator for up to 3 days. Rewarm gently in the oven or microwave.
More easy keto side dishes
Cheddar Ranch Roasted Cauliflower
With the tangy flavors of cheddar cheese and ranch seasoning, this easy roasted cauliflower recipe is destined to become a new favorite side dish.
Print
Pin
Rate
Servings: 6 servings
Calories: 134kcal
Ingredients
- 1 ½ teaspoon dried dill weed
- 1 teaspoon dried parsley
- ¾ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon Kosher salt
- ½ teaspoon Freshly ground pepper
- 1 medium head of cauliflower cut into 1-inch florets
- 2 to 3 tablespoon olive oil oil
- 1 cup shredded cheddar cheese
Instructions
-
Preheat the oven to 400ºF.
-
In a large bowl, stir together the dill weed, parsley, garlic powder, onion powder, salt, and pepper.
-
Lay the cauliflower in a single layer on a rimmed baking sheet. Drizzle with the oil, then sprinkle with the ranch seasoning, tossing to coat.
-
Roast until cauliflower is tender and golden brown, about 20 minutes. Turn off the oven. Sprinkle with the shredded cheese and return to the oven for 5 minutes or so, until melted and bubbly.
Notes
Storage Information: You can store leftovers in an airtight container in the refrigerator for up to 3 days. Rewarm gently in the oven or microwave.
Nutrition Facts
Cheddar Ranch Roasted Cauliflower
Amount Per Serving (1 serving = â…™th of recipe)
Calories 134
Calories from Fat 114
% Daily Value*
Fat 12.7g20%
Carbohydrates 5.5g2%
Fiber 2g8%
Protein 6.5g13%
* Percent Daily Values are based on a 2000 calorie diet.
Please note: This recipe is not sponsored in any way.
