Roasted Parmesan Crusted Cauliflower
Few ingredients yet with big flavor, this roasted parmesan crusted cauliflower will impress even the pickiest eaters.
I had half a head of cauliflower that needed to be used up, so when I stumbled upon an easy recipe for roasted parmesan crusted cauliflower on Recipe Tin Eats, I decide to give it a try. I love parmesan roasted brussels sprouts and crispy parmesan garlic roasted baby potatoes, so I figured this recipe would be a hit. This tasty dish was simple to make, smelled terrific while it roasted, and tasted delicious!
Roasted Parmesan Crusted Cauliflower
Ingredients:
- 1/2 head large cauliflower
- 1 1/2 tbsp olive oil
- Olive oil cooking spray
- Freshly cracked black pepper, to taste
- Fresh parsley, finely chopped (garnish)
Crust:
- 1/4 cup finely grated parmesan (sand like not shredded)
- 2 tbsp panko crumbs
- 1/4 tsp oregano
- 1/4 tsp paprika
- 1/4 tsp garlic powder
- Sea salt and freshly cracked pepper, to taste
How to Make Roasted Parmesan Crusted Cauliflower
Preheat the oven to 400 degrees. Brush the olive oil evenly over a small half baking sheet.
Cut the cauliflower into large florets, making sure to have a large flat surface area on each piece for the crust to adhere to.
Combine the parmesan, panko crumbs, oregano, paprika, garlic powder, sea salt, and freshly cracked pepper, to taste, in a small bowl and mix until well combined.
Sprinkle the crust mixture evenly over the small half baking sheet. Side Note: Don’t touch it once you have scattered.
Firmly press the cauliflower florets, flat side down into the crust, making sure not to crowd the cauliflower so it won’t steam and go soggy.
Spray everything generously with olive oil spray. Season with freshly cracked black pepper, to taste.
Place into the oven and roast for 20 minutes, until crust is golden brown.
Using a thin spatula, carefully flip the cauliflower florets over then continue to roast for 5 minutes.
Sprinkle parsley on top and serve immediately with fresh parmesan and any excess parmesan crumbs from the baking sheet on the side. Enjoy.
Equipment
- Small Half Baking Sheet
Ingredients
Ingredients:
- ½ head large cauliflower
- 1 ½ tbsp olive oil
- Olive oil cooking spray
- Freshly cracked black pepper to taste
- Fresh parsley finely chopped (garnish)
Crust:
- ¼ cup finely grated parmesan sand like not shredded
- 2 tbsp panko crumbs
- ¼ tsp oregano
- ¼ tsp paprika
- ¼ tsp garlic powder
- Sea salt and freshly cracked pepper to taste
Instructions
- Preheat the oven to 400 degrees. Brush the olive oil evenly over a small half baking sheet.
- Cut the cauliflower into large florets, making sure to have a large flat surface area on each piece for the crust to adhere to.
- Combine the parmesan, panko crumbs, oregano, paprika, garlic powder, sea salt, and freshly cracked pepper, to taste, in a small bowl and mix until well combined.
- Sprinkle the crust mixture evenly over the small half baking sheet. Side Note: Don't touch it once you have scattered.
- Firmly press the cauliflower florets, flat side down into the crust, making sure not to crowd the cauliflower so it won't steam and go soggy.
- Spray everything generously with olive oil spray. Season with freshly cracked black pepper, to taste.
- Place into the oven and roast for 20 minutes, until crust is golden brown.
- Using a thin spatula, carefully flip the cauliflower florets over then continue to roast for 5 minutes.
- Sprinkle parsley on top and serve immediately with fresh parmesan and any excess parmesan crumbs from the baking sheet on the side. Enjoy.
Except for potatoes, I’m not much for dry cooked vegetables, but coated like this I might just change my mind.
How could you not love this dish Pam, with its crunchy and flavorful breadcrumb topping.
This recipe sounds awesome! I’ve done the potatoes but actually prefer cauliflower. My question, very basic… what kind of “paper” are you using?
Varnamala,
I used no paper for this recipe, just a small baking sheet. I hope this helps.
-Pam