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Crispy Parmesan-Baked Cauliflower Recipe Everyone Loves

Crispy Parmesan-Baked Cauliflower

Tender cauliflower florets receive a savory Parmesan-panko coating before baking until crisp, golden, and wonderfully flavorful. This easy side dish serves about four people and is ready in approximately 50 minutes.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 large head, about 2 pounds Cauliflower
  • 2 tablespoons Olive oil
  • 1 egg, beaten Large egg
Crispy Coating
  • 1/2 cup Finely grated Parmesan cheese
  • 1/2 cup Panko breadcrumbs
Seasonings
  • 1 teaspoon Garlic powder
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon Paprika
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon Freshly ground black pepper
For Serving
  • as needed Cooking spray or additional olive oil
  • 1 tablespoon, optional Chopped parsley
  • as needed optional Lemon wedges

Method
 

Step-by-Step
  1. Heat the oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly coat it with cooking spray or a little olive oil.
  2. Wash the cauliflower and dry it thoroughly. Cut it into evenly sized, bite-size florets.
  3. Whisk the beaten egg and olive oil together in one bowl. In a second bowl, stir together the Parmesan, panko, garlic powder, Italian seasoning, paprika, salt, and pepper.
  4. Toss the dry cauliflower florets in the egg-and-oil mixture until lightly coated. Add the Parmesan-panko mixture and toss until the florets are covered.
  5. Arrange the coated florets in a single layer on the prepared baking sheet, leaving space between pieces and placing flatter cut sides against the pan when possible.
  6. Bake for 20 minutes, then turn the florets with tongs or a spatula. Continue baking for 5 to 15 minutes, until the cauliflower is tender and the coating is deeply golden.
  7. Garnish with chopped parsley and serve immediately with lemon wedges if desired. The coating is crispiest straight from the oven.

Notes

Dry cauliflower thoroughly and avoid crowding the baking sheet. Freshly grated Parmesan adheres and melts better than shelf-stable powdered cheese. For extra browning, use convection at 400°F (205°C), or broil for 1 to 2 minutes at the end while watching carefully.