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Crispy Parmesan Roasted Cauliflower

A delicious side dish featuring tender cauliflower florets coated in Parmesan and breadcrumbs for a crispy finish.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Side Dish, Vegetarian
Cuisine: American, Healthy
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 medium head cauliflower, cut into bite-sized florets
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup breadcrumbs preferably whole-wheat for an added crunch
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and black pepper, to taste
  • Optional: Fresh parsley or basil for garnish

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. Rinse and cut your cauliflower into bite-sized florets. Make sure they’re roughly the same size for even cooking.
Coating
  1. In a large mixing bowl, whisk together the olive oil, garlic powder, onion powder, salt, and pepper.
  2. Add the cauliflower florets and toss until they are well-coated in the mixture.
Adding Toppings
  1. Sprinkle the grated Parmesan cheese and breadcrumbs over the cauliflower. Toss again until evenly distributed.
Roasting
  1. Spread the coated cauliflower in a single layer on a baking sheet lined with parchment paper.
  2. Roast in the oven for about 25-30 minutes, or until the florets are golden and crispy, tossing halfway through.
Serving
  1. Once done, remove from the oven and let cool for a few minutes. Garnish with fresh herbs and enjoy.

Notes

For perfect results, consider switching up the seasonings based on your preferences, and keep an eye on your cauliflower while it’s roasting. Store leftovers in an airtight container in the refrigerator for 3-4 days. To reheat, place on a baking sheet in a preheated oven at 350°F (175°C) for 10-15 minutes.