Name: Roasted Parmesan Cauliflower
Ingredients: 1 large head of cauliflower (about 2 ½ pounds = 7-8 cups of florets, rinsed); 3 tablespoons olive oil (divided, plus more to greasing the baking sheet); ½ teaspoon sea salt; ¼ teaspoon ground black pepper; 1/2 cup Panko bread crumbs; 3/4 cup grated Parmesan cheese; 1 teaspoon garlic powder; 1 tablespoon Italian seasoning; Chopped parsley (for garnishing); Lemon wedges

Cut the cauliflower into medium size florets. If you have large florets, cut them in half to maximize the flat surface of each floret (crumbs stick to the flat part of the cauliflower best).
Preheat the oven to 400 degrees F. Line a baking sheet pan with parchment paper and coat it generously with olive oil or cooking spray.
In a large bowl or in a resealable bag, toss the cauliflower with 2 tablespoons of olive oil and mix until the cauliflower is well coated. Add salt and ground black pepper and toss to combine.
In a medium bowl combine the panko breadcrumbs, Parmesan cheese, garlic powder and Italian seasoning. Drizzle the remaining oil over the crumb mixture and mix well.
Sprinkle the panko crumb mixture onto the prepared sheet pan. Place florets (flat side down) on top of the crumbs and press them lightly to help the crumb stick to each floret. Try to leave some room between florets for better air circulation and crispiness.
Bake for 18-20 minutes or until the crumbs become golden brown. Remove from the oven and with a large spatula flip the cauliflower. Return to the oven and bake for 4-5 minutes.
Serve garnished with chopped parsley.

Roasted Parmesan Cauliflower

Roasted Parmesan Cauliflower

Ingredients
US Customary Metric

Optional

Instructions

Recipe Notes

Nutrition

Roasted Parmesan Cauliflower

Ingredients US CustomaryMetric

Optional

Instructions

Recipe Notes

Nutrition

Ingredients
US Customary Metric