Garlic Parmesan Roasted Cauliflower with Panko Breadcrumbs Recipe

Introduction

Roasted cauliflower is a simple, flavorful side dish that brings out the natural sweetness and nuttiness of this humble vegetable. With a crispy, golden crust of parmesan and breadcrumbs, it’s an easy way to elevate any meal.

Ingredients

• 1 large head cauliflower
• 2 1/2 tbsp olive oil
• 1/2 tsp salt
• 1/2 tsp pepper
• 2 garlic cloves, finely minced
• 1 tbsp parsley, roughly chopped (optional, for sprinkling)
• 2 tbsp parmesan, finely grated (store bought, sandy type)
• 3 tbsp panko breadcrumbs

Instructions

1. Step 1: Preheat the oven to 220°C (425°F) or 200°C fan.
2. Step 2: In a large bowl, toss the cauliflower with olive oil, salt, pepper, and the minced garlic. If you prefer, you can toss directly on the baking tray, but this may require more oil. Add the parmesan and panko breadcrumbs now, if using, and combine well.
3. Step 3: Spread the cauliflower evenly on a baking tray. Roast for 20 minutes, then flip the cauliflower to roast for another 5 minutes, or until the edges are golden and the cauliflower is tender throughout.
4. Step 4: Serve immediately, sprinkled with chopped parsley if desired.

Tips & Variations

• For extra flavor, add a squeeze of lemon juice or a sprinkle of chili flakes before serving.
• Swap panko breadcrumbs for crushed nuts like almonds or walnuts for a different texture.
• If you prefer a milder garlic flavor, roast the garlic cloves whole alongside the cauliflower instead of minced.
• Try mixing in some smoked paprika or cumin with the olive oil for a smoky or earthy twist.

Storage

Store leftover roasted cauliflower in an airtight container in the refrigerator for up to 3 days. Reheat gently in an oven or toaster oven to keep the edges crispy, or microwave briefly for convenience, though it may soften the crust.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cauliflower for this recipe?

While fresh cauliflower works best for roasting, you can use frozen cauliflower if you thaw it thoroughly and pat it dry to remove excess moisture before tossing with oil and seasonings.

How do I know when the cauliflower is done roasting?

The cauliflower is ready when it has golden-brown edges and is soft all the way through. You can check tenderness by piercing a floret with a fork—it should slide in easily without resistance.

Garlic Parmesan Roasted Cauliflower with Panko Breadcrumbs Recipe

---

★★★★★

4.9 from 50 reviews

• Author: Sophie
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

Pin Recipe

Print Recipe

Description

This delicious roasted cauliflower recipe features a whole cauliflower head tossed in olive oil, garlic, salt, pepper, Parmesan cheese, and crispy panko breadcrumbs, then oven-roasted to golden perfection. It’s a simple yet flavorful side dish with crisp edges and a tender interior, finished with fresh parsley for a bright touch.

---

Ingredients

Scale 1x2x3x

Cauliflower:

• 1 large head cauliflower

Seasoning and Toppings:

• 2 1/2 tbsp olive oil
• 1/2 tsp salt
• 1/2 tsp pepper
• 2 garlic cloves, finely minced
• 2 tbsp parmesan, finely grated (store-bought, sandy type)
• 3 tbsp panko breadcrumbs
• 1 tbsp parsley, roughly chopped (optional, for sprinkling)

---

Instructions

1. Preheat Oven: Preheat your oven to 220°C/425°F (200°C fan) to ensure it reaches the ideal temperature for roasting the cauliflower evenly and developing a nice golden crust.
2. Toss Cauliflower with Seasoning: In a large bowl, toss the whole head of cauliflower with olive oil, salt, pepper, and minced garlic to coat evenly. If preferred, you can do this step directly on the baking tray, but remember you’ll need a bit more oil. Then add the finely grated parmesan cheese and panko breadcrumbs, mixing well to combine for a crispy texture.
3. Roast Cauliflower: Spread the coated cauliflower on a baking tray in a single layer. Place the tray in the preheated oven and roast for 20 minutes. After 20 minutes, carefully flip the cauliflower to ensure even roasting and continue roasting for an additional 5 minutes, until the edges are golden and the cauliflower is tender inside.
4. Serve: Remove the roasted cauliflower from the oven and serve immediately. Sprinkle with freshly chopped parsley if desired for a fresh and colorful garnish.

Notes

• You can adjust seasoning quantities to taste, especially salt and garlic.
• Using panko breadcrumbs adds a crunchy texture; omit if gluten-free is needed.
• For extra flavor, try adding a squeeze of lemon juice or a sprinkle of chili flakes before serving.
• Check tenderness by inserting a fork into the thickest part; it should go in easily.
• Leftovers can be stored in an airtight container in the fridge for up to 3 days and reheated in the oven to retain crispness.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Side Dish
• Method: Roasting
• Cuisine: American

Keywords: roasted cauliflower, vegetable side dish, easy vegetarian recipe, parmesan cauliflower, panko breadcrumb cauliflower