Description
Crispy, nutty, and golden roasted cauliflower with a savory Parmesan crust, perfect as a comforting side dish.
Ingredients
Scale
- 1 medium cauliflower head (600 g / about 1.3 lb)
- 2 tbsp extra-virgin olive oil (30 ml)
- 60 g finely grated Parmesan (about 2/3 cup)
- 40 g panko breadcrumbs (1/2 cup, optional)
- 1 tbsp cornstarch (8 g)
- 1/2 tsp garlic powder (1.5 g)
- 1/2 tsp smoked paprika (1.5 g)
- 1 tsp kosher salt (5 g)
- 1/2 tsp freshly ground black pepper (1 g)
- Zest of 1 lemon (optional)
Instructions
- Prep the cauliflower by breaking it into even florets and rinsing them thoroughly.
- Combine the Parmesan, panko, cornstarch, garlic powder, smoked paprika, kosher salt, and black pepper in a bowl.
- Toss the florets with olive oil until evenly coated.
- Add the dry mixture to the florets and toss gently to coat.
- Spread the florets in a single layer on a rimmed baking sheet.
- Roast in a preheated oven at 220°C (425°F) for 20–25 minutes, flipping halfway through.
- Remove from the oven, sprinkle with lemon zest, and let rest for 3–5 minutes before serving.
Notes
For an air fryer version, consult timing adjustments. Consider optional garnishes for enhanced flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 190
- Sugar: 3g
- Sodium: 420mg
- Fat: 9g
- Saturated Fat: 3.5g
- Unsaturated Fat: 5.5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 22mg