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Parmesan Roasted Cauliflower

Parmesan Roasted Cauliflower

These meatless cauliflower “nuggets” make the best meatless side, supper, finger food or salad topping.

The sheet pan is placed at the upper rack (where the oven is hottest) to reduce the roasting time. If you place it in the middle rack or you have a different oven configuration, do adjust the cooking time accordingly.


  • 400g cauliflower florets
  • 1 1/2 tbsp olive oil
  • 40g unsalted butter melted
  • freshly cracked black pepper to taste
  • 1 tbsp fresh parsley chopped; garnish
  • 4 lemon wedges garnish

Parmesan Breadcrumbs Mix

  • 4 tbsp panko breadcrumbs
  • 8 tbsp freshly grated Parmesan cheese
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/16 tsp sea salt to taste

You Also Need:

  • oven sheet pan
  • tight-lid food container (such as Corelle Snapware) or food-grade ziplock bag


  1. Prepare Parmesan breadcrumbs mix. In a small bowl, add panko, cheese, garlic powder, onion powder and salt. Mix well.
  2. Prepare cauliflower. Coat cauliflower thoroughly with olive oil and melted butter, then place them in a food container (or ziplock bag). Add breadcrumbs mix. Close the lid (or seal the ziplock) and shake well to coat. Spread cauliflower out on a sheet pan, including any leftover breadcrumbs mix. Bake the sheet pan at preheated oven of 200°C (392°F) for 15-18minutes at upper rack, until the breadcrumbs turn light golden and the cauliflower starts browning at some spots. Season with more salt (only if needed) & black pepper. To serve, garnish with parsley and lemon wedges.
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2 comments on “Parmesan Roasted Cauliflower”

  1. One of my favourite ways to make cauliflowers is to roast them with lots of garlic and Parmesan cheese :-) This looks so GOOD!

  2. I can simply snack on these, continuously :p

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