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Roasted Parmesan Cauliflower

Roasted Parmesan Cauliflower is a simple, tasty and easy side dish your family will love. Cauliflower florets are tossed with olive oil, Panko bread crumbs, Parmesan cheese and spices and oven roasted until tender, golden brown and crispy on the outside!

Prep Time
8 mins
Cook Time
8 mins
Total Time
38 mins
Servings: 4 servings
Calories: 237 kcal
Course: Side Dish , Snacks
Cuisine: American

Ingredients

  • 1 large head of cauliflower about 2 ½ pounds = about 4 cups of florets, rinsed (see notes)
  • 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 grated Parmesan cheese

  • 1 teaspoon garlic powder
  • 1 tablespoon Italian seasoning
Optional Garnishes
  • Chopped parsley,
lemon wedges

Instructions

    Cup of Yum
  1. 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).
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Serve garnished with chopped fresh parsley.

Notes

  • How much cauliflower do I need?: You should get an average size cauliflower (medium size) of about 2 to 2.5 pounds. A 2-pound cauliflower head will yield roughly 4 cups of cauliflower florets (about 1.5 pounds of just florets). Remember that roasting will result in some shrinkage so calculate accordingly.
  • How many people can I serve with this recipe?: We think 4 people can be served from this recipe however, how much each portion will serve is up to you. I know I could eat the whole thing by myself if you give me enough time!

Nutrition Information

Calories 237kcal (12%) Carbohydrates 14g (5%) Protein 10g (20%) Fat 16g (25%) Saturated Fat 4g (20%) Cholesterol 12mg (4%) Sodium 399mg (17%) Potassium 486mg (14%) Fiber 3g (12%) Sugar 3g (6%) Vitamin A 170IU (3%) Vitamin C 69.3mg (77%) Calcium 287mg (29%) Iron 1.6mg (9%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 237

% 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.