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

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

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.
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.
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.
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