Description
Crisp, easy side dish featuring golden, Parmesan-coated cauliflower florets, roasted to perfection.
Ingredients
Scale
- 1 large head cauliflower (about 900 g / 2 lb)
- 45 ml (3 tbsp) extra-virgin olive oil
- 60 g (2/3 cup) freshly grated Parmesan
- 40 g (1/2 cup) panko breadcrumbs (optional)
- 1 clove garlic (minced) or 1/2 tsp garlic powder
- 15 ml (1 tbsp) lemon juice
- 5 g (1 tsp) kosher salt
- 1/2 tsp (2 g) black pepper
- 10 g (2 tbsp) fresh parsley (chopped)
Instructions
- Cut and dry the cauliflower: Trim and cut cauliflower into 2–3 cm florets, rinse briefly, and pat dry.
- Toss with oil and seasonings: In a large bowl, combine olive oil, salt, pepper, and minced garlic. Add florets and toss until evenly coated.
- Roast until edges brown: Arrange florets in a single layer on a baking sheet and roast in a preheated oven at 220°C (425°F) for 20–25 minutes, turning once.
- Add the Parmesan crust and finish: Mix Parmesan, panko (if using), and lemon juice. Sprinkle this over the roasted florets and return to the oven for 5–7 minutes, then broil for an additional 1–2 minutes.
- Rest and serve: Let the cauliflower rest for 2 minutes, then garnish with chopped parsley and serve immediately.
Notes
For a vegan version, replace Parmesan with nutritional yeast. For best results, avoid pre-shredded cheese.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 4g
- Sodium: 420mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 15mg