Roasted Parmesan-Crusted Cauliflower
Cauliflower florets roast over a crisp Parmesan and panko crust, with oregano or thyme and paprika for seasoning. Serve as a side or a meatless main.
By Cookin' Kitchen
- Total: 35 minutes
- Servings: 4 servings
Recipe
Roasted Parmesan-Crusted Cauliflower
Cauliflower florets roast over a crisp Parmesan and panko crust, with oregano or thyme and paprika for seasoning. Serve as a side or a meatless main.
Cookin' · https://cookin.club/recipes/roasted-parmesan-crusted-cauliflower
- Prep
- 10 minutes
- Cook
- 25 minutes
- Total
- 35 minutes
- Servings
- 4
Ingredients
For 4 servings
Cauliflower
Crust
Equipment
- Oven
- Small bowl
- Baking tray
- Baking paper
- Tongs
Instructions
Step 1: Preheat the oven to 200°C/390°F (standard) or 180°C/350°F (fan/convection).
Step 2: Mix the crust ingredients in a small bowl.
Step 3: Break the cauliflower into large florets. Cut very large florets into 1.5 cm / 3/5-inch-thick slices and halve the medium florets. Aim for a large flat surface on each piece so the crust can adhere.
Step 4: Line a 30 x 40 cm / 12 x 16-inch baking tray with paper.
Step 5: Drizzle the tray with oil. Use a piece of cauliflower to spread the oil over the paper.
Step 6: Sprinkle the crust mixture evenly over the tray. Once scattered, don't touch it.
Step 7: Place the cauliflower on the crust mixture, pressing lightly. Leave a little space between the pieces so they don't steam and turn soggy.
Step 8: Spray generously with oil. Sprinkle with a little black pepper, if desired.
Step 9: Bake for 20 minutes, until the crust is deep golden.
Step 10: Use tongs to turn the cauliflower so the crust side faces up. Bake for a further 5 minutes.
Step 11: Serve immediately, sprinkled with finely chopped parsley or another herb if desired.
Notes
Ingredient notes and substitutions
Use finely grated Parmesan with a sand-like consistency. For freshly grated Parmesan, use 50 g (1.75 oz) and grate it finely; measure by weight rather than cups. Panko gives the crust extra crunch. If using regular breadcrumbs instead, reduce the amount to 2 1/2 tablespoons.
If you don't have oil spray, toss the cauliflower with 1 tablespoon oil and reduce the oil drizzled on the tray to 1 1/2 tablespoons.
Reheating
For leftovers, preheat a tray to 220°C/430°F, drizzle it with oil and spread the oil over the tray. Place the cauliflower crust-side down and bake for 5–10 minutes. Avoid baking it too long, as the cauliflower can become soggy and the crust less crisp.
Nutrition per serving
- Calories
- 153 kcal
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
Cauliflower florets roast on a Parmesan and panko crust seasoned with oregano or thyme and paprika. The crust forms on one side of each piece; serve them as a side or a meatless main.
Leave a little space between the florets on the tray so they roast rather than steam. Taste before adding extra salt.
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