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–+ servings

Roasted Parmesan Crusted Cauliflower

The healthier version of the popular Parmesan Crusted Potatoes! Try it for dinner tonight - as a side, or as the main meal. Or how about passing it around at a gathering? 
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Calories: 153
Ingredients Method Nutrition Notes

Ingredients
  

Ingredients
  • ▢ 1 large head of cauliflower , firm not old and floppy
  • ▢ 2 1/2 tbsp olive oil
  • ▢ Black pepper
  • ▢ Oil spray (I use olive oil) (Note 1)
  • ▢ Finely chopped parsley , for garnish, if desired
Crust:
  • ▢ 1/2 cup / 50g grated parmesan , the sand-like type (Note 2)
  • ▢ 1/4 cup panko breadcrumbs (Note 3)
  • ▢ 1/2 tsp dried oregano or thyme
  • ▢ 1/2 tsp paprika
  • ▢ 1/2 tsp black pepper

Method
 

  1. Preheat oven to 200C/390F (standard) or 180C/350F (fan/convection).
  2. Mix Crust ingredients in a small bowl.
  3. Break cauliflower into large florets. Cut very large florets into 1.5cm / 3/5" thick slices, and the medium florets in half. You want a large flat surface area on each piece for the crust to adhere to.
  4. Line a baking tray (30 x 40 cm / 12 x 16") with paper.
  5. Drizzle tray with oil. Use a cauliflower to spread the oil all over the paper (see video).
  6. Sprinkle Crust mixture all over the tray, as evenly as possible. Don't touch it once scattered.
  7. Place cauliflower down on the Crust mixture, pressing down lightly. Don't jam them right up against each other (they will steam and go soggy), keep a tiny bit of space between each one.
  8. Spray generously with oil. Sprinkle with a bit of black pepper (optional).
  9. Bake for 20 minutes until crust is deep golden.
  10. Use tongs to turn the cauliflower so the crust side is up. Bake for a further 5 minutes.
  11. Serve immediately, sprinkled with finely chopped parsley or other herb, if desired.

Nutrition

Calories: 153kcal

Notes

The use of panko breadcrumbs in the crust elevates the texture of the dish, providing a light and airy crunch that contrasts beautifully with the tender roasted cauliflower. This unique texture comes from the larger, flakier particles of panko, which allow for a crispier finish compared to traditional breadcrumbs.

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