Roasted Cauliflower with Parmesan and Panko Breadcrumbs Recipe
A simple and delicious recipe for roasted cauliflower, featuring a crispy Parmesan and panko breadcrumb coating, infused with garlic and olive oil, perfect as a side dish or a light snack.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 5 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Cauliflower
- 1 large head cauliflower
Seasonings and Toppings
- 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
- Preheat Oven: Preheat your oven to 220°C (425°F) or 200°C fan to ensure a hot environment for perfectly crisp roasted cauliflower.
- Prepare Cauliflower: In a large bowl, toss the cauliflower florets with olive oil, salt, pepper, and minced garlic if using. For more even coating, toss directly on the tray but use slightly more oil. Add the grated Parmesan and panko breadcrumbs to the mixture, incorporating them well for a crispy crust.
- Roast Cauliflower: Spread the coated cauliflower evenly on a baking tray. Place in the preheated oven and roast for 20 minutes. After that, flip the cauliflower pieces to promote even browning and roast for an additional 5 minutes, until the edges are golden and the cauliflower is tender.
- Serve: Serve the roasted cauliflower immediately, optionally sprinkled with chopped parsley for a fresh finish.
Notes
- For a vegan version, omit the Parmesan or replace it with a vegan cheese alternative.
- Panko breadcrumbs give extra crispness, but you can substitute with regular breadcrumbs if unavailable.
- Adjust garlic quantity according to taste preferences.
- Use fresh parsley for best flavor when serving.
- Roasting time may vary slightly depending on your oven; check for tenderness and golden edges as indicators.