Description
A simple and crunchy roasted cauliflower dish with a toasty panko-Parmesan coating and a pop of smoky garlic.
Ingredients
- 1 head Cauliflower, trimmed and cut into florets
- 1 tsp Garlic powder
- 1 tsp Smoked Paprika
- Salt and black pepper to taste
- 3 tbsp Olive oil
- 1/2 cup Panko breadcrumbs
- 1/4 cup Grated Parmesan cheese
Instructions
- Preheat your oven to 425°F (220°C). Position a rack in the middle of the oven.
- Cut the cauliflower into even-sized florets and put them in a large bowl.
- Sprinkle garlic powder, smoked paprika, salt, and black pepper over the florets. Pour in the olive oil. Toss with your hands or a spatula until every floret is lightly coated.
- Add the panko breadcrumbs and grated Parmesan. Mix gently so the crumbs cling to the oiled florets and form an even coating.
- Spread the coated cauliflower in a single layer on a rimmed baking sheet.
- Roast in the preheated oven for about 25–30 minutes, until the coating is golden brown and the cauliflower is tender when pierced with a fork. Turn once halfway through if needed for even browning.
- Remove from the oven and serve hot as a crunchy side or snack.
Notes
For a gluten-free version, use gluten-free breadcrumbs. For a dairy-free option, replace Parmesan with nutritional yeast.
- Prep Time: 15
- Cook Time: 30
- Category: Side Dish
- Method: Baking
- Cuisine: Vegetarian