Roasted Parmesan Crusted Cauliflower
Total Time
35 minutes
Prep Time
10 minutes
Cook Time
25 minutes
Rating
4.67 out of 5 stars
(36)
Ingredients
4 servings
- 1 large head of cauliflower (, firm not old and floppy)
- 2 1/2 tbsp olive oil
- Black pepper
- Oil spray (I use olive oil) (Note 1)
- Finely chopped parsley (, for garnish, if desired)
- 1/2 cup / 50g grated parmesan (, the sand-like type (Note 2)
- 1/4 cup panko breadcrumbs (Note 3)
- 1/2 tsp dried oregano or thyme
- 1/2 tsp paprika
- 1/2 tsp black pepper
How would you rate this recipe?
Preparation
Step 1
Preheat oven to 200C/390F (standard) or 180C/350F (fan/convection).
Step 2
Mix Crust ingredients in a small bowl.
Step 3
Break cauliflower into large florets. Cut very large florets into 1.5cm / 3/5" thick slices, and the medium florets in half. You want a large flat surface area on each piece for the crust to adhere to.
Step 4
Line a baking tray (30 x 40 cm / 12 x 16") with paper.
Step 5
Drizzle tray with oil. Use a cauliflower to spread the oil all over the paper (see video).
Step 6
Sprinkle Crust mixture all over the tray, as evenly as possible. Don't touch it once scattered.
Step 7
Place cauliflower down on the Crust mixture, pressing down lightly. Don't jam them right up against each other (they will steam and go soggy), keep a tiny bit of space between each one.
Step 8
Spray generously with oil. Sprinkle with a bit of black pepper (optional).
Step 9
Bake for 20 minutes until crust is deep golden.
Step 10
Use tongs to turn the cauliflower so the crust side is up. Bake for a further 5 minutes.
Step 11
Serve immediately, sprinkled with finely chopped parsley or other herb, if desired.
Step 12
Save recipe for the next time?
