Roasted Parmesan Cauliflower

5 from 7 reviews

Roasted Parmesan Cauliflower

Roasted Parmesan Cauliflower is a simple, tasty and easy side dish your family will love. Cauliflower florets are tossed with olive oil, Panko bread crumbs, Parmesan cheese and spices and oven roasted until tender, golden brown and crispy on the outside!

Course Side Dish, Snack

Cuisine American

Keyword Oven Roasted Cauliflower, Parmesan Cauliflower

Prep Time 8

Cook Time 30

Total Time 38

Servings servings

Calories 237kcal

Author Chef Kathy McDaniel

Ingredients

1 large head of cauliflower about 2 ½ pounds = about 4 cups of florets, rinsed (see notes)
3 tablespoons olive oil divided, plus more to greasing the baking sheet (see note)
½ teaspoon
sea salt 
1/4 teaspoon ground black pepper
1/2 cup Panko bread crumbs
3/4 cup
grated Parmesan cheese 
1 teaspoon garlic powder
1 tablespoon Italian seasoning

Optional Garnishes

Chopped parsley, lemon wedges

Instructions

Cut the cauliflower into medium size florets. Cut larger florets 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 large 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 a single layer 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 fresh parsley.

Notes

How much cauliflower do I need?: You should get an average size cauliflower (medium size) of about 2 to 2.5 pounds. A 2-pound cauliflower head will yield roughly 4 cups of cauliflower florets (about 1.5 pounds of just florets). Remember that roasting will result in some shrinkage so calculate accordingly.
How many people can I serve with this recipe?: We think 4 people can be served from this recipe however, how much each portion will serve is up to you. I know I could eat the whole thing by myself if you give me enough time!

Nutrition