Roasted Parmesan Cauliflower
User Reviews
5
Roasted Parmesan Cauliflower
Description
This Roasted Parmesan Cauliflower recipe starts by cutting a large head of cauliflower into medium-sized florets, maximizing flat surfaces for crumb adherence. After coating the florets in olive oil, salt, and pepper, a topping made of panko breadcrumbs, grated Parmesan, garlic powder, and Italian seasoning is drizzled with olive oil and mixed before sprinkling over the cauliflower.
The florets are arranged flat side down on a parchment-lined baking sheet to promote crisping and baked at 400°F until the coating is golden and the cauliflower is tender. The result is a vegetable side dish that balances crispiness on the outside with a soft interior, combined with rich cheesy and herbaceous notes.
This dish can comfortably serve about four people, although portions can be adjusted. It relies on an average-sized cauliflower head weighing around 2 to 2.5 pounds to yield sufficient florets. Proper baking ensures the cauliflower shrinks slightly and crisps nicely, making it a satisfying accompaniment to various meals.
Ingredients
- 1 large cauliflower about 2 ½ pounds = about 4 cups of florets, rinsed (see notes, head
- 3 tablespoons olive oil divided, plus more to greasing the baking sheet (see note)
- ½ teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 1/2 cup panko bread crumbs
- 3/4 cup Parmesan Cheese grated
- 1 teaspoon garlic powder
- 1 tablespoon Italian seasoning
Optional Garnishes
- parsley chopped parsley, lemon wedges
- lemon chopped parsley, lemon wedges
Instructions
- Cut the cauliflower into medium size florets. Cut larger florets in half to maximize the flat surface of each floret (crumbs stick to the flat part of the cauliflower best).
- Preheat the oven to 400 degrees F. Line a large baking sheet pan with parchment paper and coat it generously with olive oil or cooking spray.
- In a large bowl or in a resealable bag, toss the cauliflower with 2 tablespoons of olive oil and mix until the cauliflower is well coated. Add salt and ground black pepper and toss to combine.
- In a medium bowl combine the panko breadcrumbs, Parmesan cheese, garlic powder and Italian seasoning. Drizzle the remaining oil over the crumb mixture and mix well.
- Sprinkle the panko crumb mixture onto the prepared sheet pan. Place florets (flat side down), on a single layer on top of the crumbs and press them lightly to help the crumb stick to each floret. Try to leave some room between florets for better air circulation and crispiness.
- Bake for 18-20 minutes or until the crumbs become golden brown. Remove from the oven and with a large spatula flip the cauliflower. Return to the oven and bake for 4-5 minutes.
- Serve garnished with chopped fresh parsley.
Notes
- Use a medium cauliflower (2 to 2.5 lbs) to yield about 4 cups of florets.
- Cut larger florets to maximize the flat surface area for better crumb coating.
- Serves approximately 4 people, depending on portion size.
- Coat baking sheet with olive oil or cooking spray to prevent sticking and aid crisping.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 237 kcal
% Daily Value*
| Calories | 237kcal | 12% |
| Carbohydrates | 14g | 5% |
| Protein | 10g | 20% |
| Fat | 16g | 25% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 12mg | 4% |
| Sodium | 399mg | 17% |
| Potassium | 486mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 170IU | 3% |
| Vitamin C | 69.3mg | 77% |
| Calcium | 287mg | 29% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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