Parmesan Roasted Cauliflower With Garlic and Panko
By Sloane Park
Prep
10 min
Cook
25 min
Total
35 min
Servings
4
Level
Easy
Parmesan-roasted cauliflower is my favorite side dish to pair with dinner. Cauliflower florets are coated with Parmesan cheese and panko and flavored with garlic, freshly ground black pepper, and parsley. Bake at 425°F. Browning and crisping of the cheese occurs around the edges of cauliflower florets, while the cauliflower inside remains tender.
I use my hands to combine Parmesan and breadcrumbs with broccoli florets to help adhere the toppings to the broccoli florets. It's messy in the bowl (smaller broccoli florets work best), but the toppings stay on the broccoli florets when baking, and excess Parmesan sticks to the parchment paper surrounding the florets. I use a large rimmed baking sheet covered with parchment paper for baking.
The tray bakes at 425°F for 20 to 25 minutes, and I flip the floret pieces with a spatula at 15 minutes. The dish bakes until the edges of the floret pieces are very brown and the cheese topping is bubbly and weblike. I use an oven thermometer at home.
I sprinkle cooked florets with black pepper and parsley after baking and plate them in a white ceramic bowl to highlight the pepper and help the parsley adhere to melted cheese. The dish is suitable for a casual meal but might also work as a warm starter course.
Why you'll love this recipe
- 1Serve with other main dishes as a vegetable side dish with Parmesan and panko sprinkled on cauliflower florets.
- 2Four servings are appropriate for a small dinner table. Broccoli florets can be roasted on one baking sheet.
- 3Fresh parsley and ground pepper are added at the end of preparation to enhance flavor.
- 4People on a keto diet can leave out or replace breadcrumbs in this recipe without changing the rest.
- 5Serve right away for a crispy coating.
- 6Garlic powder can be a good substitute for people who like vegetable-based ingredients but not thick sauces.
Ingredients
- •1 large head cauliflower (approximately 800g, cut into bite-sized florets)
- •4 tbsp extra virgin olive oil (60ml)
- •½ cup Parmesan cheese (45g, finely grated)
- •⅓ cup panko breadcrumbs (30g)
- •1 tsp garlic powder (5g)
- •½ tsp kosher salt (3g)
- •½ tsp black pepper (1g, freshly cracked)
- •2 tbsp fresh flat-leaf parsley (8g, finely chopped)
Instructions
- 1
Preheat the oven to 425°F (220°C).
- 2
Line a large rimmed baking sheet with parchment paper.
- 3
Cut the cauliflower into bite-sized florets, making sure many pieces have one flat side.
- 4
Toss the cauliflower with the olive oil, garlic powder, and kosher salt in a large mixing bowl.
- 5
Add the finely grated Parmesan and panko breadcrumbs, then use your hands to press the coating onto the florets.
- 6
Spread the florets in a single layer on the baking sheet with space between them, placing flat sides down.
- 7
Roast for 20-25 minutes, flipping the florets at the 15-minute mark, until the edges are deep mahogany and the cheese bubbles into browned lace.
- 8
Transfer the hot florets to a white ceramic bowl and top with the cracked black pepper and chopped parsley.
FAQ
Nutrition (per serving)
Calories
185
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