Roasted Parmesan Crusted Cauliflower
User Reviews
4.7
Roasted Parmesan Crusted Cauliflower
Description
This recipe breaks a large, firm cauliflower into substantial florets and thick slices to provide a broad surface that holds a Parmesan and panko breadcrumb crust seasoned with oregano, paprika, and black pepper. The cauliflower is placed on a baking tray coated with olive oil and crust crumbs, then sprayed with oil to promote even browning while avoiding sogginess.
Roasting at a high temperature first browns the crust to a deep golden color and finishes with flipping to crisp the crust side. The texture contrasts tender cauliflower interiors with flakes of crunchy, savory crust. Fresh parsley can be added for garnish and a hint of freshness.
The cauliflower is best served immediately to retain crispness, as reheating tends to soften the crust due to cauliflower’s water content. When reheating leftovers, placing the crust side down on a preheated oiled tray in a hot oven helps regain some texture. Substitutions for panko breadcrumbs are possible, but panko’s loftier texture contributes distinct crunch.
Using finely grated Parmesan with a sandy consistency rather than coarsely shredded cheese ensures proper crust adherence. Oil spray is preferred over drizzling to control oil amount and prevent sogginess in the crust.
Ingredients
- 1 cauliflower firm not old and floppy, large head
- 2 1/2 tbsp olive oil
- black pepper
- cooking spray I use olive oil) (Note 1
- parsley for garnish, if desired, finely chopped
Crust:
- 1/2 cup / 50g Parmesan Cheese the sand-like type (Note 2, grated
- 1/4 cup panko breadcrumbs (Note 3)
- 1/2 tsp oregano dried, or thyme
- 1/2 tsp paprika
- 1/2 tsp black pepper
Instructions
- Preheat oven to 200C/390F (standard) or 180C/350F (fan/convection).
- Mix Crust ingredients in a small bowl.
- Break cauliflower into large florets. Cut very large florets into 1.5cm / 3/5" thick slices, and the medium florets in half. You want a large flat surface area on each piece for the crust to adhere to.
- Line a baking tray (30 x 40 cm / 12 x 16") with paper.
- Drizzle tray with oil. Use a cauliflower to spread the oil all over the paper (see video).
- Sprinkle Crust mixture all over the tray, as evenly as possible. Don't touch it once scattered.
- Place cauliflower down on the Crust mixture, pressing down lightly. Don't jam them right up against each other (they will steam and go soggy), keep a tiny bit of space between each one.
- Spray generously with oil. Sprinkle with a bit of black pepper (optional).
- Bake for 20 minutes until crust is deep golden.
- Use tongs to turn the cauliflower so the crust side is up. Bake for a further 5 minutes.
- Serve immediately, sprinkled with finely chopped parsley or other herb, if desired.
Notes
- Use oil spray instead of drizzling to avoid soggy crust; tossing cauliflower with oil is an alternative.
- Choose finely grated Parmesan cheese with sandy texture from the refrigerated section for best crust formation.
- Panko breadcrumbs provide a light crunch and can be substituted with regular breadcrumbs, adjusting quantity accordingly.
- Reheat leftovers by placing crust side down on a preheated oiled tray at high heat to restore some crispness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4- 5 as a side
Amount Per Serving
Calories 153 kcal
% Daily Value*
| Serving | 135g | |
| Calories | 153cal | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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