Description
Crispy, golden Roasted Parmesan Crusted Cauliflower with a crunchy, cheesy panko-parmesan coating, perfect for any weeknight side.
Ingredients
Scale
- 1 large head cauliflower (about 900 g / 2 lb)
- 45 ml (3 tbsp) olive oil
- 60 g (1 1/4 cups) panko breadcrumbs
- 60 g (2/3 cup tightly packed) grated Parmesan
- 2 cloves garlic, minced
- Zest of 1 lemon and 1 tbsp lemon juice
- 1 tsp Dijon mustard
- Kosher salt (to taste)
- Freshly ground black pepper (to taste)
- Optional: 1 tsp smoked paprika or chili flakes for heat
Instructions
- Preheat the oven to 220°C (425°F) and position a rack in the upper-middle. Cut the cauliflower head into even florets, about 3–4 cm (1–1½ in) each.
- Bring a medium saucepan of salted water to a boil and add florets. Blanch for 2 minutes, then drain and pat dry.
- In a large bowl, whisk together olive oil, Dijon mustard, minced garlic, lemon juice, lemon zest, kosher salt, and black pepper. Stir in panko breadcrumbs and grated Parmesan.
- Add the drained florets to the bowl and toss until each piece has a thin, even coating.
- Transfer florets to a rimmed baking sheet lined with parchment, spacing them 1–2 cm (1/2–3/4 in) apart. Do not crowd the pan.
- Roast at 220°C (425°F) for 20–25 minutes, turning once halfway through, until the crust is deep golden brown and the florets are tender.
- Remove from the oven, squeeze lemon over the florets, sprinkle with flaky salt, and let rest for 2–3 minutes before serving.
Notes
For extra crispness, use a wire rack on top of the baking sheet. Make ahead by blanching and coating florets a day prior.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 270
- Sugar: 5g
- Sodium: 360mg
- Fat: 21g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 20mg