Roasted Cauliflower with Garlic and Parmesan – Foil Packet Recipe

In Foil Packet Recipes

Looking for a side dish with big flavor? This recipe for roasted cauliflower with garlic and parmesan will fit the bill. Try serving it up with a nice juicy ribeye cooked over a fire.

Roast Cauliflower with Garlic and Parmesan

  • Prep Time:  10 Minutes
  • Cook Time:  50 Minutes
  • Serves:  4 people, as a side


  • 1 head of cauliflower
  • 1/4 cup, olive oil
  • 1 med. red onion, thinly sliced (use less if your main dish isn’t a heavy flavor, like a ribeye or bbq)
  • 1 tbs., minced garlic
  • 1/4 tsp., red pepper flakes
  • 1 tsp., dried thyme
  • 2 tsp., kosher salt
  • 1 tsp., black pepper
  • 1/2 cup, grated Parmesan (If you use shredded like I did, use a full cup)
  • 2 sheets heavy duty aluminum foil (18″ x 24″)
  • Slice of lemon (optional)

Equipment Needed at the Campsite:

  • Long handled BBQ tongs and spatula.
  • Knife or other utensil to open the foil packets to add the parmesan
  • Shovel or some other tool to spread out coals in your fire pit

Before You Leave Home

Since this recipe doesn’t include a lot of acidic ingredients, it’ll be fine if you completely assemble it and store it in the refrigerator overnight in the foil packs prior to heading out on your trip.

To assemble your foil packs, first cut your cauliflower up into small bite sized pieces. Toss out the trimmed off portions of the stem.

Cauliflower for Roasting

Next, slice up your red onion. You can’t slice it too thin for this recipe.

Onions for Roasted Cauliflower

Remember, the amount of onion you use is key in how big the flavor will be in this dish. If you want to lighten it up, use as little as half of the onion as opposed to the entire thing.

Now, take all of your ingredients, except the Parmesan, and toss well in a large bowl.

Toss all ingredients, except parmesan, into a bowl and mix well.

Once it’s well mixed, divide it evenly and place it in the center of your two foil sheets. Since you added the quarter cup of olive oil, it isn’t necessary to spray the foil sheets with cooking spray. Just pile on your cauliflower mix.

Roasted Cauliflower Foil Packs

Fold the foil sheets into tent packs.

Roasted Cauliflower with Garlic and Parmesan in a Foil Packet

Toss your Parmesan in a resealable bag and put everything away in the fridge to be packed in your ice chest in the morning.

Cooking at the Campsite

To cook your foil packets at the campsite, you’ll want to be certain that you have a good bed of coals going. A roaring fire isn’t going to work. If you’re using wood, you’ll probably need to let it burn for about an hour prior to cooking.

Once your fire has burned long enough that you can spread out a generous amount of coals, take your shovel and spread out an area about two inches deep and large enough to lay your foil packs on.

Drop your foil packs directly on top of the coals and cook for about ten minutes.

Foil Packs on Direct Heat

After that, remove the packs to indirect heat for an additional 30 minutes.

Roasted Cauliflower over Indirect Heat

If you don’t have a firebox or grill grate to work with, just set your foil pack on a thinner layer of coals near, but not in, the hotter part of your fire pit.  The key is to have the ingredients sizzle gently rather than scorch over screaming hot coals for the entirety of the cook time.

Once your thirty minute cook time has finished, gently open up the top of your foil packs with a knife and add your Parmesan.

Be very careful when opening your foil pack that you don’t tear the foil so far that your ingredients fall in the fire. It’s also helpful to have a long spatula as well as tongs to handle your foil pack when it has been opened like this.

Cook until the parmesan begins to melt, an additional five to ten minutes.

Add your parmesan

A squeeze of fresh lemon juice on top, after you’ve served up your roasted cauliflower, will help balance out the dish.

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Roasted Cauliflower with Garlic and Parmesan - Foil Packet Recipe
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
Course: Side Dish
Servings: 4 people
  • 1 head cauliflower
  • 1/4 cup olive oil
  • 1 med. red onion , thinly sliced
  • 1 tbs. garlic , minced
  • 1/4 tsp. red pepper flakes
  • 1 tsp. dried thyme
  • 2 tsp. kosher salt
  • 1 tsp. black pepper
  • 1/2 cup grated parmesan
  • 2 sheets heavy duty aluminum foil , 18" x 24"
  • 1 slices lemon , sliced (optional)
Equipment Need at the Campsite
  • Long handled spatula and tongs
  • Knife
  • Shovel
Before You Leave Home
  1. Cut cauliflower into bite sized pieces, discarding stems.

  2. Thinly slice red onion.

  3. Mix all ingredients, excluding the parmesan, in a large bowl.

  4. Divide evenly between the foil sheets.

  5. Fold into tent packs.

  6. Toss parmesan into resealable bag.

Cooking at the Campsite
  1. Let fire burn down to coals.

  2. Spread out a two inch layer of coals.

  3. Cook foil packs directly on hot coals for ten minutes.

  4. Remove to indirect (but hot) heat for an additional 30 minutes.

  5. Gently open top of foil packets and sprinkle on parmesan cheese (divided evenly between the two foil packs).

  6. Cook until the parmesan starts to melt (an additional 5 to 10 minutes).

  7. After plating, squeeze a little lemon juice on each serving (optional).


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