Description
This crispy roasted cauliflower is coated with Parmesan cheese, garlic, and herbs, then baked until golden brown. It’s an easy, delicious way to enjoy cauliflower with tons of flavor and crunch!
Ingredients
Units
Scale
1 head of cauliflower, cut into florets
3 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon paprika (optional, for color and flavor)
1/2 cup grated Parmesan cheese
2 tablespoons panko breadcrumbs (optional, for extra crispiness)
1 tablespoon fresh parsley, chopped (for garnish)
For Serving (Optional):
Lemon wedges (for a fresh squeeze of citrus)
Ranch or garlic aioli (for dipping)
Instructions
Step 1: Preheat & Prepare
- Preheat oven to 425°F (220°C).
- Line a baking sheet with parchment paper or lightly grease it.
Step 2: Season the Cauliflower
- In a large bowl, toss cauliflower florets with olive oil, salt, black pepper, garlic powder, and paprika.
- Add Parmesan cheese and panko breadcrumbs, tossing again to coat evenly.
Step 3: Roast
- Spread the cauliflower in a single layer on the baking sheet.
- Roast for 25-30 minutes, flipping halfway through, until golden brown and crispy.
Step 4: Serve
- Garnish with fresh parsley and serve warm with lemon wedges or dipping sauce.
Notes
- For extra crispiness, broil for 2-3 minutes at the end.
- Make it spicy: Add ½ teaspoon red pepper flakes or a dash of cayenne pepper.
- Storage: Store leftovers in the fridge for up to 3 days; reheat in the oven or air fryer to crisp up.