Adding a Parmesan cheese coating to roasted cauliflower creates another tasty layer of caramelized goodness in this good for you side dish.
Course Side Dish
Cuisine American
Keyword roasted cauliflower
Prep Time 5 minutesminutes
Cook Time 25 minutesminutes
Total Time 30 minutesminutes
Servings 8
Calories 84kcal
Ingredients
1headcauliflower
2tablespoonsextra-virgin olive oil
1teaspoonItalian seasoning
½teaspoon kosher salt
½teaspoonfreshly ground black pepper
½cupgrated Parmesan cheese
¼cuppanko bread crumbs
1 tablespoonminced fresh parsley
Instructions
Preheat the oven to 425°F.
Slice the head of the cauliflower in half from the top of the crown through to the stem. Cut out the core of each of the halves and remove the leaves. Trim the cauliflower into large florets, then into smaller florets. Use the knife or break with your fingers. Cut the florets into roughly the same size, with each floret displaying at least one cut side that lays flat on the baking sheet to become caramelized.
Scatter the cauliflower on a high sided baking sheet and drizzle with olive oil. Sprinkle the cauliflower with Italian seasoning, kosher salt and black pepper and toss to coat. In a small bowl, mix together the Parmesan cheese, panko bread crumbs, and parsley. Set aside.
Lay the florets on a baking sheet in an even layer, cut side down. Bake for 15 minutes. Flip half way through cooking time if desired. Sprinkle the Parmesan mixture over the cauliflower and bake for 5-10 minutes or more, or until the cheese is melted and beginning to brown. Serve warm, and be sure to scrape up all of the little crispy bits to enjoy.