🧀 Crispy Parmesan Roasted Cauliflower
Ingredients
- 1 large head cauliflower, cut into florets
- 3 tbsp olive oil
- 1/2 cup grated Parmesan cheese
- 1/3 cup breadcrumbs (panko works best for extra crispiness)
- 1 tsp garlic powder
- 1 tsp paprika (optional for color)
- 1/2 tsp salt
- 1/2 tsp black pepper
- Optional: fresh parsley or lemon zest for garnish
Instructions
1. Preheat the Oven
Preheat to 425°F (220°C) — the high heat makes the cauliflower extra crispy.
2. Prep the Cauliflower
- Pat the florets dry after washing (important for crispiness).
- Place them in a large bowl.
3. Season
Add to the bowl:
- Olive oil
- Garlic powder
- Paprika (optional)
- Salt & pepper
Toss well so each piece is coated.
4. Add the Crisp Coating
Sprinkle in:
- Grated Parmesan
- Breadcrumbs
Toss again until evenly coated.
(Tip: Use your hands to press some of the mixture onto the florets.)
5. Roast
- Spread cauliflower on a baking sheet in a single layer (no overlapping).
- Roast 25–30 minutes, flipping halfway.
- Bake until edges are deeply golden and crisp.
6. Serve
- Garnish with fresh parsley or lemon zest if desired.
- Serve immediately with your favorite dipping sauce (garlic aioli, ranch, marinara).
Tips
- Want it extra crispy? Leave cauliflower undisturbed the last 5 minutes.
- Add chili flakes for a spicy kick.
- Replace panko with crushed pork rinds for a low-carb version.