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Roasted Parmesan Crusted Cauliflower Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 53 reviews
  • Author: admin
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 to 5 servings as a side dish
  • Category: Side Dish
  • Method: Baking
  • Cuisine: Western
  • Diet: Vegetarian

Description

This Roasted Parmesan Crusted Cauliflower recipe features tender cauliflower florets coated in a flavorful crust of parmesan cheese, panko breadcrumbs, and aromatic spices, then oven-roasted to a perfect golden crisp. Ideal as a delicious and healthy side dish, it combines a crunchy texture with rich, cheesy notes and a hint of herbs, making it perfect for any meal.

Ingredients

Scale

Cauliflower and Preparation

  • 1 large head of cauliflower, firm and fresh
  • Oil spray (olive oil recommended)
  • Finely chopped parsley, for garnish (optional)

Crust Mixture

  • 1/2 cup (50g) grated parmesan cheese (sand-like texture)
  • 1/4 cup panko breadcrumbs
  • 1/2 tsp dried oregano or thyme
  • 1/2 tsp paprika
  • 1/2 tsp black pepper
  • 2 1/2 tbsp olive oil

Instructions

  1. Preheat Oven: Preheat your oven to 200°C (390°F) for a standard oven, or 180°C (350°F) if using a fan/convection oven to prepare for roasting.
  2. Mix Crust Ingredients: In a small bowl, combine the grated parmesan, panko breadcrumbs, dried oregano or thyme, paprika, black pepper, and olive oil until evenly mixed to form the crust mixture.
  3. Prepare Cauliflower: Break the cauliflower into large florets. Slice very large florets into 1.5cm (3/5 inch) thick slices and halve medium florets, ensuring each piece has a large, flat surface area to help the crust stick well.
  4. Arrange Baking Tray: Line a 30 x 40 cm (12 x 16 inch) baking tray with parchment paper and drizzle it with olive oil, spreading the oil evenly across the surface using a cauliflower floret.
  5. Scatter Crust Mixture: Evenly sprinkle the crust mixture all over the oiled parchment paper on the tray, taking care not to disturb it after scattering for an even crust layer.
  6. Place Cauliflower on Crust: Position the cauliflower pieces crust-side down onto the crust mixture, pressing lightly to help the crust adhere. Leave small gaps between florets to prevent steaming and sogginess.
  7. Oil and Season: Generously spray the cauliflower with oil and, if desired, sprinkle a little extra black pepper on top for added flavor.
  8. Roast the Cauliflower: Bake in the preheated oven for 20 minutes until the crust turns a deep golden color.
  9. Flip and Continue Baking: Using tongs, turn each cauliflower piece so the crust side is facing up and bake for an additional 5 minutes to finish crisping.
  10. Serve: Serve immediately, garnished with finely chopped parsley or your choice of herbs for a fresh finish.

Notes

  • Use fresh, firm cauliflower heads for the best texture and flavor.
  • The parmesan cheese should be the finely grated, sand-like type for better crust consistency.
  • Panko breadcrumbs provide a lighter, crunchier crust than regular breadcrumbs.
  • Do not overcrowd the baking tray to avoid soggy cauliflower; space is key.
  • Spraying with oil instead of drizzling helps achieve a lighter, more even coating on the cauliflower.
  • Feel free to swap oregano with thyme according to preference.

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Find it online: https://yummymealmaker.com/roasted-parmesan-crusted-cauliflower-recipe/