The most incredible cauliflower recipe ever – Roasted Parmesan Crusted Cauliflower is quick, easy and off-the-charts delicious!
Try it for dinner tonight – as a side, or as the main. Or as a healthy, low carb snack at a gathering!
Roasted Parmesan Crusted Cauliflower
This Roasted Parmesan Crusted Cauliflower is the low carb, healthier version of these Parmesan Crusted Potatoes I shared a few weeks ago. Because I felt so bad for everyone who left wailing messages along the lines of “I’m trying to be healthy! What are you doing to me!!!?”.
Then there was one sensible lady who calmly asked “This looks terrific. Do you have any suggestions for other vegetables this could be made with?” And here is my sensible response – Parmesan Crusted CAULIFLOWER!!!
The most amazing cauliflower recipe ever – full stop!
This is an unbelievably delicious way to roast cauliflower!
I must confess, I thought it would be as easy as swapping the potatoes for the cauliflower. But actually, it didn’t work that well, it came out quite soggy. Which, logically, makes sense because cauliflower has more water in it than potatoes.
So it took a few goes to get it right. I added a little panko breadcrumbs to add crunch, reduced the oil a touch (too much oil actually makes the crust soggy with cauliflower, unlike with potatoes), I bake it for a few minutes after turning the cauliflower to reveal the gorgeous crust to add a bit of extra crunch.
And the small yet big change I made was to eliminate salt altogether. Potatoes can take alot of salt.
Cauliflower cannot.
So the parmesan alone is enough salt for cauliflower. Though if you have a very salty palette, you may wish to sprinkle some on at the end. But try it first without adding extra salt, see what you think.
How to serve Parmesan Crusted Roasted Cauliflower
I know the obvious way to serve this Parmesan Crusted Cauliflower is as a side. But I think it also makes a very satisfying vegetarian meal. Cauliflower is quite meaty, don’t you think? You can even make cauliflower steaks using this recipe. Imagine that!
This was actually my lunch on the day I photographed this – see below. I made some couscous, stirred through butter, salt, pepper and sliced spinach. Added tomatoes on the side, piled on the cauliflower.
Not a bad lunch! ~ Nagi x
More cauliflower recipes
PS The crust is on one side only. So one side has nice browning from the roasting, and the other side is crusted with the parmesan. 🙂
WATCH HOW TO MAKE IT
Roasted Parmesan Crusted Cauliflower recipe video!
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Roasted Parmesan Crusted Cauliflower
Ingredients
- 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
Crust:
- 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
Instructions
- Preheat oven to 200C/390F (standard) or 180C/350F (fan/convection).
- Mix Crust ingredients in a small bowl.
- 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.
- Line a baking tray (30 x 40 cm / 12 x 16″) with paper.
- Drizzle tray with oil. Use a cauliflower to spread the oil all over the paper (see video).
- Sprinkle Crust mixture all over the tray, as evenly as possible. Don’t touch it once scattered.
- 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.
- Spray generously with oil. Sprinkle with a bit of black pepper (optional).
- Bake for 20 minutes until crust is deep golden.
- Use tongs to turn the cauliflower so the crust side is up. Bake for a further 5 minutes.
- Serve immediately, sprinkled with finely chopped parsley or other herb, if desired.
Recipe Notes:
Nutrition Information:
In case you missed it…
Crispy Parmesan Roasted Potatoes!
LIFE OF DOZER
Size perspective – this is at the foot of my queen size bed…. He’s 40kg / 80 lb!!!!!
We made this for tea last night. We’re not huge fans of cauli and don’t really buy it – but I ended up with one in a vege box.
Then questioned why we made a whole head of it…
Well, I’m glad we did! I could have eaten the whole thing!! It was amazing as usual Nagi!!
I subbed garlic powder for the thyme👌
Wahoo, that’s awesome to hear Ange! N x
Hi Nagi, I made the crunchy Parmesan cauliflower last night and it was delicious, I did not have any breadcrumbs so I added polenta and sesame seeds, it worked really well, as all your recipes do!
What a great idea Alison – sounds great! N x
This recipe sounds awesome! I’ve done the potatoes but actually prefer cauliflower. My question, very basic… what kind of “paper” are you using?
Hi Lisa, just baking paper 🙂
Hi Nagi, We’re back home after our trek around Oz now to get remember where things are in my “larger” home kitchen from our caravan. Now my question – could I replace the “breadcrumbs” with almond meal to create a Low-carb dish as we’re back on our Keto menu after adding a couple of kilos while away. This recipe sounds a good change from cauli mash and cauli rice.
I haven’t tried to be honest Josephine, I imagine you could but the texture would be different – N x
I guessed it would be a little different, but I’ll see how it goes as I’m trying again to keep to my Keto as much as possible. Have to lose some of this gained holiday weight.
Made this for supper yesterday & really enjoyed it! The recipe still doesn’t actually list any garlic powder but since the video lists it I added just under 1/2 tsp. Ended up using parmesan from the aisle, but in future will try the real refrigerated stuff – the crunchy coating still stuck on though. Leftovers will be chopped up to add to a crustless quiche today. Leftover cauliflower is one of my fave quiche ingredients so really looking forward to it.
This is such a smart recipe. I have cooked cauliflower so many ways but not like this – I’ve done something similar-ish in a pan with brussels but I will try this. We love cauliflower in our house!
I hope you love it Beth, keep me updated!
I tried this , loved it, just a note the video shows Garlic Powder in the crust but the recipe does not
Hi
The video shows garlic but it doesn’t list in the recipe. How much?
Hi Anne, thanks for picking this up, I’ll have it fixed!
I didn’t have panko, so I processed some of those french fried onions in a can and used them instead! Great flavor!
That’s great Priscilla!
Didn’t have Panko on hand so I crushed up cheese and garlic croutons. So tasty!!!
Yum!!! Sounds great!
We made this last night for dinner it was good but the panko/parmesan coating didn’t adhere to cauliflower that well, was a sheet of panko/parmesan underneath, what did I do wrong, I followed the recipe
Saw this on Facebook, made it, never made it to the table. The four of us ate it on the kitchen counter straight off the tray. This is a keeper, people!
Wahoo, I hear ya Michael!! I’m so glad you loved it!
I can’t wait to try this! Looks delicious! And to make it fully low carb (we eat Keto) I’m long to replace the panko with crumbled pork rinds.
Great sub Tara!
I made the roasted cauliflower
in an actfry instead of the oven.
As a side dish for two, I reduced the amount by half, added oil, salt, pepper, and nutmeg, and added the breadcrumbs and Parmesan near the end.
Absolutely delicious!
Thank you! Your recipes are keepers!
That’s awesome Trudy!!
Best for cauliflower is dip in flour and deep fry try dipping in mayonnaise and curry powder. For appetizers this is great have depfryer ready andwlet guests do it put enough curry spice to make mayowyellow
Deep frying makes EVERYTHING better! 😂
Thank for this recipe, I’m cooking for someone that need to watch the amount of carbs and this will be very helpfull. I’ll try to cook it tonight without the panko.
Looking for something different/interesting to do with cauli and made this recipe tonight. WOW what can I say? easy, delicious, a real winner with everyone… thank you for sharing Nagi.
Looking forward to making this. Love cooked cauliflower Thanks for the recipes
You’re so welcome Clair! N x
This is seriously yumm!!
That’s so great to hear Karen! Thanks for letting me know – N x ❤️
Have you ever made this with frozen cauliflower?
unfortunately I don’t think it would work because frozen cauliflower is watery. Sorry to disappoint!