Description
This Roasted Parmesan Crusted Cauliflower recipe features tender cauliflower florets coated in a crunchy, flavorful parmesan and panko breadcrumb crust, then roasted to golden perfection. It’s an easy, delicious side dish that combines crispy textures with savory spices for a delightful vegetable treat.
Ingredients
Scale
Cauliflower
- 1 large head of cauliflower (firm, not old and floppy)
Crust Mixture
- 1/2 cup / 50g grated parmesan (the sand-like type)
- 1/4 cup panko breadcrumbs
- 1/2 tsp dried oregano or thyme
- 1/2 tsp paprika
- 1/2 tsp black pepper
Other
- 2 1/2 tbsp olive oil
- Oil spray (olive oil recommended)
- Black pepper (optional, for sprinkling)
- Finely chopped parsley (for garnish, if desired)
Instructions
- Preheat Oven: Preheat your oven to 200°C (390°F) for standard ovens or 180°C (350°F) if using a fan/convection oven to ensure even roasting.
- Mix Crust: In a small bowl, combine the grated parmesan, panko breadcrumbs, dried oregano or thyme, paprika, and black pepper to create the crust mixture.
- Prepare Cauliflower: Break the cauliflower into large florets. Cut very large florets into approximately 1.5cm (3/5 inch) thick slices, and halve medium florets to provide large flat surfaces for the crust to adhere.
- Prepare Baking Tray: Line a 30 x 40 cm (12 x 16 inch) baking tray with parchment paper. Drizzle the tray with olive oil and spread it evenly over the paper using the cauliflower pieces for coverage.
- Apply Crust Mixture: Evenly sprinkle the crust mixture over the oiled baking tray but avoid touching or disturbing it once scattered to maintain distribution.
- Place Cauliflower: Arrange the cauliflower pieces crust-side down onto the crust mixture, pressing lightly to help the crust stick. Keep a small gap between the florets to prevent steaming and sogginess.
- Oil and Season: Generously spray the cauliflower with olive oil spray and optionally sprinkle with black pepper for additional seasoning.
- Initial Bake: Bake in the preheated oven for 20 minutes or until the crust turns a deep golden brown.
- Flip Cauliflower: Using tongs, carefully turn each cauliflower piece so the crusted side faces up.
- Final Bake: Bake for an additional 5 minutes to crisp up the crust side further.
- Serve: Serve the cauliflower hot, sprinkled with finely chopped parsley or your choice of fresh herbs if desired for a fresh finish.
Notes
- Use the sand-like grated parmesan for best adhesion and texture in the crust.
- Panko breadcrumbs create a crisp crumb coating; regular breadcrumbs will result in a softer crust.
- Do not overcrowd cauliflower florets on the baking tray to avoid steaming and sogginess.
- Oil spray helps achieve a golden, crispy crust without excess oil.
- Allow the cauliflower to bake in two stages for optimal crust browning and crispness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Keywords: roasted cauliflower, parmesan crust, crispy cauliflower, baked vegetable side, easy vegetable recipe
