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Crispy Parmesan Roasted Cauliflower

Prep Time12 minutes
Cook Time28 minutes
Total Time40 minutes
Course: Appetizer, lunch, Side Dish, Snack
Cuisine: American, Italian
Keyword: Cheesy, comfort, crunchy, easy, healthy,, savory, simple, vegetarian
Servings: 4 servings
Author: Christen Clark

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.