I’m always looking for ways to make vegetables exciting, and this recipe for roasted cauliflower possesses two of my absolute favorite food qualities- crunchy and cheesy! You just can’t go wrong with those two! I always have to make extras of this dish because it’s gone as soon as it comes out of the oven!
Caramelized cauliflower, topped with panko bread crumbs and shredded parmesan cheese! The topping crisps up in the oven and becomes beautifully golden brown! This is a great dish for veggie lovers, and even those who don’t particularly like their veggies!
Here’s what you need:
Try to cut the florets into as close to equal sized pieces as possible so they brown at the same rate. The cauliflower gets roasted completely first. The topping only needs to go on right at the end because it can burn quickly. Just toss the florets in olive oil and salt and arrange them on a sheet pan that has been lined with parchment.
Give each floret personal space.
This will ensure optimal browning. If they are crowded together, they will steam and not brown.
Roast the cauliflower at 425 degrees for 20-24 minutes, depending on their size. Flip them over halfway through roasting.
While the cauliflower is roasting. Mix together the topping. Combine the panko, parmesan, thyme, black pepper and remaining tablespoon of olive oil in a small bowl and set aside.
When finished roasting, remove the pan from the oven, then scoot the roasted cauliflower closer together. It will help keep the topping on top of the cauliflower instead of falling over the sides. Some of it will inevitably end up on the pan, but that’s okay. It will brown and become nice and crunchy and will be delicious once scooped up onto your fork!
Pop the pan back into the oven and roast for about 8 more minutes until the topping is golden brown. Enjoy as a side with dinner or as a great healthy snack dipped in marinara or ranch!
These make a great make-ahead dish!
To pre-make this dish, simply roast the cauliflower completely, but don’t add the topping just yet. Keep the roasted cauliflower refrigerated until it’s needed. Once you are ready to serve, arrange the cauliflower on a sheet pan once again, then add the topping and pop it into a hot oven to brown.
Other recipes to try:
Crispy Parmesan Roasted Cauliflower
Ingredients
- 1 large cauliflower cut into bite-sized florets
- 3 tbsp olive oil
- 1/2 tsp salt
- 1/4 cup panko bread crumbs
- 1/2 cup fresh grated parmesan
- 1/2 tsp fresh thyme leaves chopped
- 1/4 tsp black pepper
Instructions
- Heat the oven to 425 degrees.Toss the cauliflower florets in 2 tbsp of olive oil and the salt.Arrange the florets on a sheet pan that is lined with parchment. Make sure they have their own space so they will properly brown. Roast for 20-24 minutes, depending on the size of the florets. Flip them over halfway through. While they are roasting, prepare the topping by combining the panko, Parmesan thyme, black pepper and 1 tbsp olive oil in a small bowl. When the florets are finished roasting, scoot them closer together on the pan so that the topping mostly stays on the cauliflower and not on the pan itself. Spoon the topping onto each the florets. Some of it will fall in between them onto the pan, but that is fine. Roast for another 8 minutes, or until the topping is golden and crisp.