I developed a Crispy Parmesan Roasted Cauliflower recipe that layers a Parmesan crust over roasted florets and belongs among Delicious Cauliflower Recipes.
I love when something simple becomes memorable. This Crispy Parmesan Roasted Cauliflower surprised me the first time I baked it, with crunchy edges and a golden Parmesan cheese crust that makes you want to eat the whole pan.
I toss florets in a crisp coating that includes panko breadcrumbs so every bite sings, and it fits right into my rotation of Roasted Veggie Dinner Ideas when I need something quick but impressive. If you like cauliflower that actually feels like a treat, this will sneak onto your weeknight table and into your Cauliflower Sides Recipes before you know it, its weirdly addictive.
Ingredients
- cauliflower, high in fiber and vitamin C, low calorie, mild nutty taste.
- Parmesan adds savory umami, boosts protein and calcium, salty, rich flavor.
- Panko gives crunch with lighter breading, mostly carbs, not very fatty.
- Olive oil adds healthy fat, helps crisping, gives subtle fruity note.
- Garlic powder brings warm savory punch, little calories, lots of flavor.
- Lemon juice wakes flavors, adds bright acidity, makes dish taste fresher.
- Parsley freshens, tiny vitamin boost, pretty garnish, mild herbaceous note.
- Italian seasoning layers dried herbs, low calories, gives classic Mediterranean flavor.
- Smoked paprika lends gentle smokiness and color, slightly sweet, earthy warmth.
Ingredient Quantities
- 1 large head cauliflower (about 1.5 to 2 lb), cut into bite size florets
- 3 tablespoons olive oil
- 1/2 cup finely grated Parmesan cheese, plus extra for sprinkling
- 1/3 cup panko breadcrumbs
- 1 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon dried Italian seasoning
- 1/4 teaspoon smoked paprika (optional)
- 1 tablespoon lemon juice (optional)
- 2 tablespoons chopped fresh parsley (optional)
- Pinch red pepper flakes (optional, if you want a little heat)
How to Make this
1. Preheat oven to 425F (220C). Line a baking sheet with parchment or foil or set a wire rack on the sheet, and if you want extra crisp heat the sheet in the oven for a few minutes while you prep.
2. Cut 1 large head cauliflower into bite sized florets and pat them very dry with paper towels, moisture is the enemy of crisp.
3. In a big bowl toss the florets with 3 tablespoons olive oil, 1 teaspoon garlic powder, 1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, 1/2 teaspoon dried Italian seasoning and 1/4 teaspoon smoked paprika if you like that smoky note.
4. In a separate bowl mix 1/2 cup finely grated Parmesan and 1/3 cup panko breadcrumbs, add a pinch of red pepper flakes if you want heat.
5. Add the Parmesan-panko mix to the oiled cauliflower and toss well, then press the mixture onto the florets with your hands or the back of a spoon so it sticks.
6. Arrange the florets in a single layer on the preheated sheet or on the rack, give them some space so air can circulate.
7. Roast 20 to 25 minutes until golden and crispy, flipping once halfway through. If they need extra color, broil 1 to 2 minutes but watch them close so they dont burn.
8. When they come out, immediately sprinkle extra Parmesan for more cheesy flavor, squeeze 1 tablespoon lemon juice over everything if using, and toss with 2 tablespoons chopped fresh parsley.
9. Serve hot as a snack or side. Leftovers keep in the fridge and reheat in a hot oven to bring back the crunch.
Equipment Needed
1. Rimmed baking sheet — preheat it for extra crisp if you like
2. Parchment paper or foil, or a wire rack set on the sheet
3. Large mixing bowl for tossing the cauliflower
4. Small bowl for the Parmesan + panko mix
5. Measuring cups and measuring spoons
6. Box grater or microplane for finely grated Parmesan
7. Sharp knife and cutting board to cut the cauliflower
8. Tongs or spatula to flip and arrange florets
9. Paper towels or a clean kitchen towel to pat the cauliflower very dry
FAQ
Crispy Parmesan Roasted Cauliflower Recipe Substitutions and Variations
- Parmesan cheese: swap for Pecorino Romano or Asiago, same amount, just know Pecorino is saltier and sharper. For a vegan option use nutritional yeast (about 1/3 to 1/2 cup) but it wont melt or brown the same so add a pinch more salt to taste.
- Panko breadcrumbs: use regular breadcrumbs 1:1 (they’ll be denser), or crushed cornflakes or crushed potato chips for extra crunch (use same volume). For low carb try almond meal, 1:1, it browns differently and gives a nuttier taste.
- Olive oil: swap with avocado oil 1:1 for a higher smoke point, or melted butter or ghee 1:1 for a richer flavor but watch closely so it doesn’t brown too fast. To cut fat use a light spray of oil, you might need a little more tossing to coat evenly.
- Lemon juice (optional): replace 1 tablespoon lemon juice with 1 to 2 teaspoons white wine or apple cider vinegar, or use about 1 teaspoon lemon zest for bright citrus aroma without extra liquid.
Pro Tips
1) Heat the baking sheet or use a wire rack on a preheated sheet so the bottoms start crisping before the florets even hit the oven, and give each piece plenty of space so hot air can circulate. If you crowd them they steam and get soggy.
2) Pat the cauliflower completely dry, then press the parm-panko mix onto each floret with your fingers so it actually sticks. Using finely grated, freshly shredded Parmesan makes a big difference versus the dry stuff in a can.
3) Add a tablespoon more olive oil to the crumb mix if it feels too dry, or toss the florets in the oil first and then press the crumbs on. That little extra fat helps browning and adhesion without needing egg or batter.
4) For reheating and last-minute crisp: reheat leftovers in a hot oven or air fryer for 5 to 8 minutes instead of the microwave, and only squeeze lemon juice or add parsley after roasting so the coating stays crunchy.
Crispy Parmesan Roasted Cauliflower Recipe
I developed a Crispy Parmesan Roasted Cauliflower recipe that layers a Parmesan crust over roasted florets and belongs among Delicious Cauliflower Recipes.
4
servings
221
kcal
Equipment: 1. Rimmed baking sheet — preheat it for extra crisp if you like
2. Parchment paper or foil, or a wire rack set on the sheet
3. Large mixing bowl for tossing the cauliflower
4. Small bowl for the Parmesan + panko mix
5. Measuring cups and measuring spoons
6. Box grater or microplane for finely grated Parmesan
7. Sharp knife and cutting board to cut the cauliflower
8. Tongs or spatula to flip and arrange florets
9. Paper towels or a clean kitchen towel to pat the cauliflower very dry
Ingredients
1 large head cauliflower (about 1.5 to 2 lb), cut into bite size florets
3 tablespoons olive oil
1/2 cup finely grated Parmesan cheese, plus extra for sprinkling
1/3 cup panko breadcrumbs
1 teaspoon garlic powder
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon dried Italian seasoning
1/4 teaspoon smoked paprika (optional)
1 tablespoon lemon juice (optional)
2 tablespoons chopped fresh parsley (optional)
Pinch red pepper flakes (optional, if you want a little heat)
Directions
- Preheat oven to 425F (220C). Line a baking sheet with parchment or foil or set a wire rack on the sheet, and if you want extra crisp heat the sheet in the oven for a few minutes while you prep.
- Cut 1 large head cauliflower into bite sized florets and pat them very dry with paper towels, moisture is the enemy of crisp.
- In a big bowl toss the florets with 3 tablespoons olive oil, 1 teaspoon garlic powder, 1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, 1/2 teaspoon dried Italian seasoning and 1/4 teaspoon smoked paprika if you like that smoky note.
- In a separate bowl mix 1/2 cup finely grated Parmesan and 1/3 cup panko breadcrumbs, add a pinch of red pepper flakes if you want heat.
- Add the Parmesan-panko mix to the oiled cauliflower and toss well, then press the mixture onto the florets with your hands or the back of a spoon so it sticks.
- Arrange the florets in a single layer on the preheated sheet or on the rack, give them some space so air can circulate.
- Roast 20 to 25 minutes until golden and crispy, flipping once halfway through. If they need extra color, broil 1 to 2 minutes but watch them close so they dont burn.
- When they come out, immediately sprinkle extra Parmesan for more cheesy flavor, squeeze 1 tablespoon lemon juice over everything if using, and toss with 2 tablespoons chopped fresh parsley.
- Serve hot as a snack or side. Leftovers keep in the fridge and reheat in a hot oven to bring back the crunch.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 230g
- Total number of serves: 4
- Calories: 221kcal
- Fat: 18.1g
- Saturated Fat: 5.3g
- Trans Fat: 0.03g
- Polyunsaturated: 1.4g
- Monounsaturated: 8.8g
- Cholesterol: 11mg
- Sodium: 394mg
- Potassium: 310mg
- Carbohydrates: 16.5g
- Fiber: 4.3g
- Sugar: 4.3g
- Protein: 9.3g
- Vitamin A: 38IU
- Vitamin C: 95.5mg
- Calcium: 131mg
- Iron: 0.98mg
