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Crispy Parmesan Roasted Cauliflower Recipe

Crispy Parmesan Roasted Cauliflower

Tender roasted cauliflower florets are coated in Parmesan, herbs, and garlic, then baked until golden and crisp. Optional panko breadcrumbs provide an especially crunchy crust.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 large head, about 2 pounds Large head cauliflower, cut into bite-size florets
  • 2-3 tablespoons Olive oil
  • 1/2 cup Finely grated Parmesan cheese
Seasonings
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon Garlic powder
  • 1/2 teaspoon Kosher salt, or to taste
  • 1/4 teaspoon Black pepper
Optional Additions
  • 1/3 cup Panko breadcrumbs
  • 1 tablespoon Fresh parsley, chopped
  • as needed Lemon wedges

Method
 

Step-by-Step
  1. Heat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment or foil, or lightly oil the pan.
  2. Wash the cauliflower and dry it very thoroughly. Cut it into evenly sized bite-size florets.
  3. Toss the florets with olive oil, garlic powder, Italian seasoning, kosher salt, and black pepper.
  4. Add the finely grated Parmesan and optional panko breadcrumbs. Toss until the coating is distributed over the florets.
  5. Arrange the cauliflower in a single uncrowded layer, placing some florets cut-side down for better browning.
  6. Roast for 20 to 25 minutes, turning once if needed, until tender, browned, and crisp around the edges. Larger florets may need up to 30 minutes.
  7. For a deeper Parmesan crust, broil for 1 to 2 minutes at the end while watching closely.
  8. Garnish with chopped parsley and serve hot with lemon wedges.

Notes

Dry the cauliflower thoroughly and avoid crowding the baking sheet so the florets roast instead of steam. Finely grated Parmesan adheres best. Refrigerate leftovers in an airtight container and reheat in a hot oven or air fryer for the best texture.