Parmesan Roasted Cauliflower

These Parmesan roasted cauliflower florets makes a great side, supper, finger food or salad topping. The Parmesan breadcrumbs mix (a blend of Parmesan cheese, breadcrumbs and seasonings) bring the otherwise bland cauliflower to life.

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Parmesan Roasted Cauliflower Recipe

Parmesan Roasted Cauliflower Recipe
Parmesan breadcrumbs mix. Usually the ratio of Parmesan cheese to breadcrumbs is 1: 2 or 3. In this recipe though, the ratio of cheese to breadcrumbs is 2:1. More cheese to me means more flavour. You can further reduce or omit the breadcrumbs to your liking if you wish to eat lower carb.

Parmesan Roasted Cauliflower Recipe
In order for the cauliflower to be evenly coated in the Parmesan breadcrumbs mix, I shake them in a tight-lid food container (I’m using Corelle Snapware). Alternatively, you can also place them in a ziplock bag.

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.

Ingredients:

  • 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

Directions:

  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.