Crispy Parmesan Roasted Cauliflower (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 large head of cauliflower, cut into bite-sized florets
02 -
60 ml olive oil
03 -
50 g grated Parmesan cheese
04 -
50 g panko breadcrumbs
05 -
1 tsp garlic powder
06 -
0.5 tsp onion powder
07 -
0.5 tsp smoked paprika (optional)
08 -
Salt and black pepper to taste
→ Garnish (Optional)
09 -
Chopped fresh parsley
10 -
Lemon wedges
# Instructions:
01 -
Preheat your oven to 220°C. A high temperature ensures maximum crispiness.
02 -
Wash and cut the cauliflower into bite-sized florets. Pat dry with a paper towel to remove excess moisture.
03 -
In a large bowl, toss cauliflower florets with olive oil, ensuring they are well coated.
04 -
In a separate bowl, mix together Parmesan cheese, panko breadcrumbs, garlic powder, onion powder, smoked paprika, salt, and pepper.
05 -
Sprinkle the Parmesan mixture over the oiled cauliflower. Toss until each piece is evenly coated.
06 -
Spread the coated cauliflower in a single layer on a lined baking sheet. Avoid overcrowding. Roast for 20-25 minutes at 220°C, stirring halfway through for even browning.
07 -
Once golden brown and crispy, remove the cauliflower from the oven. Sprinkle with parsley and serve with lemon wedges for extra flavor.
# Notes:
01 -
Use panko breadcrumbs for a lighter, crispier texture.
02 -
Avoid overcrowding the baking sheet to prevent steaming.
03 -
Broil for 2-3 minutes at the end of baking for extra crispiness.
04 -
Add cayenne pepper to the Parmesan mixture for a spicy variation.