Tender on the inside and irresistibly crispy on the outside, this Parmesan-roasted cauliflower makes a delicious side dish or healthy snack.
Prep Time: 10 minutes
Cook Time: 25–30 minutes
Total Time: 35–40 minutes
Servings: 4–6
Ingredients
- 1 large head cauliflower, cut into bite-sized florets
- 3 tablespoons olive oil
- ½ cup grated Parmesan cheese
- 2 tablespoons panko breadcrumbs (optional, for extra crispiness)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons chopped fresh parsley (optional)
- Lemon wedges, for serving
Instructions
1. Preheat the Oven
- Preheat your oven to 425°F (220°C).
- Line a large baking sheet with parchment paper or lightly grease it.
2. Season the Cauliflower
- In a large bowl, toss the cauliflower florets with the olive oil.
- In a separate bowl, combine the Parmesan, panko (if using), garlic powder, onion powder, Italian seasoning, smoked paprika, salt, and pepper.
- Sprinkle the seasoning mixture over the cauliflower and toss until evenly coated.
3. Roast
- Arrange the florets in a single layer on the prepared baking sheet, leaving a little space between them.
- Roast for 20 minutes.
4. Flip and Finish
- Turn the florets over with a spatula.
- Roast for an additional 5–10 minutes, until the edges are golden brown and crispy.
5. Serve
- Transfer to a serving platter.
- Sprinkle with fresh parsley.
- Serve with lemon wedges for squeezing over the top.
Optional Dipping Sauces
- Garlic aioli
- Ranch dressing
- Marinara sauce
- Spicy sriracha mayo
- Honey mustard
Tips for Extra Crispiness
- Dry the cauliflower thoroughly after washing.
- Don’t overcrowd the baking sheet—use two pans if necessary.
- Freshly grated Parmesan browns and crisps better than pre-shredded.
- For even more crunch, switch the oven to broil for the last 1–2 minutes, watching carefully to prevent burning.
Variations
- Spicy: Add ½ teaspoon cayenne pepper or red pepper flakes.
- Cheesy: Mix in ¼ cup shredded mozzarella during the last 5 minutes of roasting.
- Herb: Add fresh thyme or rosemary before roasting.
- Low-Carb/Keto: Skip the panko and use all Parmesan.
Storage
- Refrigerator: Store in an airtight container for up to 4 days.
- Reheating: Reheat in a 400°F (200°C) oven or air fryer for 5–8 minutes to restore crispiness. Avoid microwaving if possible, as it softens the coating.
Approximate Nutrition (Per Serving)
- Calories: 165
- Protein: 7 g
- Carbohydrates: 9 g
- Fat: 12 g
- Fiber: 3 g
- Sugar: 3 g
- Sodium: 340 mg