Roasted Parmesan Crusted Cauliflower
Transform an unassuming vegetable into a golden, savory masterpiece with layers of flavor from roasted cauliflower, crispy panko, and rich parmesan cheese.
Ingredients
Main Ingredients
- 1 large head fresh cauliflower White florets bursting with flavor.
- 2.5 tablespoons olive oil Rich and fruity, helps bring out the sweetness of cauliflower.
- to taste black pepper Adds warmth and depth.
- 1 spray olive oil cooking spray Enhances crispiness without overpowering the dish.
- 0.5 cup finely grated parmesan cheese Salty and nutty, creates the crust.
- 0.25 cup panko breadcrumbs Provides an addictive crunch.
- 0.5 teaspoon dried oregano or thyme Adds earthy dimension.
- 0.5 teaspoon paprika Sprinkle for smoky color and flavor.
Instructions
Preparation
- Preheat the oven to 425°F (220°C).
- Cut the cauliflower head into 1½-inch florets.
- In a large bowl, toss the florets with olive oil, salt, and black pepper until coated.
- In another bowl, mix together parmesan, panko, dried herbs, paprika, and additional black pepper.
- Spread the cauliflower on a baking sheet and evenly sprinkle the coating over the florets.
- Mist with olive oil cooking spray for extra crisp.
Cooking
- Bake for 25-30 minutes, shaking the pan halfway through to ensure even browning.
- Once golden and fork-tender, remove from oven and garnish with fresh parsley.
Notes
Try pairing with grilled chicken or serve with a tangy dipping sauce for added flavor.