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!!!!!
Hi Nagi,
I don’t like Parmesan cheese. Can I use Goudse cheese (Dutch cheese)?
Greetings, Ena
Hi Ena! Unfortunately that won’t make the crust crispy like what you see (I don’t think 🙂 ) Sorry!
I made this cauliflower recipe this evening and it was so yummy! Thank you for sharing. I’m excited to make it for company next weekend. I followed your recipe just as written and it was perfect! Thanks again!
Thank you. Looks so good
You’re most welcome! N x
I cannot wait to try this tomorrow, I have all the ingredients on hand and I also have some marinara sauce that I will dip these babies in! Thank you for all your amazing recipes!!!
Marinara sauce will be amazing with this! N x
You are my go-to site for planing weekly dinner menu. LOVE, LOVE your recipes. In my next life, I want to come back as Dozer!
I’m so pleased to hear you’re enjoying my recipes Hedy!! N xx
So delicious and simple. Roasted cauliflower is one of may favorite side dishes. I love that you made this your lunch though – what a great idea mixing with the couscous. I usually put mustard and cheddar cheese on mine, but I absolutely LOVE this idea. And those photos make it look so good. I’ve already got chili mac on the books tonight, but this seems like a perfect Sunday night dinner idea!
Nagi- this recipe is delicious but the two times I have made it the parm crust doesn’t stick to the cauliflower:(. I am really frustrated but don’t want to give up since it is so tasty (even if I have to eat the cauliflower and parm crust separate!). Any idea what may help?
Oh dear, I’m sorry to hear that! Two questions: What are you baking in and what type of parmesan are you using?? I use glass because the crust has no chance of sticking to the base so it definitely stays on the cauliflower! N xx
Can I use another cheese besides Parmesan
Sorry, no 🙂 N x
I have been doing this for some time but I add turmeric for added colour and nutrition ….
That’s a fantastic idea Pam! N x
So good freshly baked and I found that you get some great crunch going (even crunchier than when the cauliflower is straight out of the oven) when you re-heat by pan frying in a non-stick pan with a little olive oil. Great creation Nagi, thanks, I’m a big fan of yours. Cathy
That’s so terrific Cathy! Thanks for letting me know! N xx ❤️
just came across your blog. from a face book post. This recipe looks great and I will certainly try it. just subcribed too
I hope you enjoy it June! 🙂 N xx
I just made something very similar with a whole head of cauliflower. (Saves the mess & effort of cutting into florets. I’m lazy like that!) I serve it as steaks which are easier to cut after roasting. It makes a beautiful presentation! I didn’t use panko & added a TBS of smoked paprika, some oregano & a little garlic powder to kick up the flavor. I roasted it at 400 degrees for about 40 minutes (maybe a little longer…) & served it over your cannellini mash, as a main. Delish!
I KNOW yours is fabulous because your recipes always are… just wanted to offer a slightly lower carb, lazier version.
Thanks for always being an inspiration!
Hugs to Dozer. His big, silly face just slays me.
We are totally in sync, I was going to do steaks fr this recipe!! And I LOVE your lower carb lazier version! N x
Hi Nagi
Re: Roasted Parmesan Crusted Cauliflower
Could I used frozen cauliflower florets for this recipe?
Keep the Dozer coming.
Hi Jayne! Sorry I don’t recommend that, I think it will be too watery so the crust won’t be firm. Dozer will keep coming, don’t worry. Can’t keep me away from him with the camera in hand! 😂
Thank you Nagi.
Big hug for Dozer xx
Hug happily received! 😂
This recipe looks and sounds delicious, I do enjoy cauliflower and we’re trying to be good (after too many years of being not very good!). My big dog is also nearly 40kg and Buddy’s a greyhound!!
OMG!!! 😂
Fantastically appealing as a main course – and I am greedy enough to want the couscous and healthy enough to add the tomatoes. Double-yum in this case! Dozer: hmmm ! Most of my friends’ big pups somehow manage to sleep up top actually and a delightful big boxer has convinced his Master he should have his own pillow which he uses every night . . . often beating his owner to bed to ‘warm it up’ . . . !!! No comment: both are dear friends . . . .
Greedy??! Humph! Well that makes two of us then!!
This is insanely delicious!!! I absolutely love the potatoes and love cauliflower so when I heard my phone beep with a new recipe from you, there was no question about what was for dinner tonight! Amazingly good! So good I’m replacing the normal broc and cauli with cheese sauce for Thanksgiving dinner this year and making this instead, which brings me to my question: any suggestions on how to adapt this for broccoli? As you said, cauliflower really is meaty and steak-like. I worry that the broccoli will either A. go mushy or B. get that weird kind of rubbery, dry, overcooked taste that can happen if you roast it too long (maybe I’m the only one that does that!). I thought I’d just nix the broc from the menu, but my family has very firmly told me NO! Any suggestions you have would be much appreciated! Thanks!
I’m so happy to hear you enjoyed this Becca!! Thanks for taking the time to leave a review. N x ❤️ PS Re: Broccoli…. hmmm… I would need to experiment. I hear your concerns. Sorry I can’t say off the top of my head!
Hi Nagi, firstly thank you so much for all your awesome recipes. I cook something from here at least once a week! I’ve made Parmesan panko cauliflower before but have pan fried, so I’ll have to give your roasted version a go! They taste really delicious with lemon mayonnaise for dipping! Do you know what else it amazing roasted with panko and Parmesan? Fennel! Honestly it’s so good (and so easy!) just cut into wedges, boil for 8 mins, transfer to baking tray and generously sprinkle with panko, Parmesan and EVO and bake for about 25 mins.
I am TOTALLY trying that, I actually have a fennel on my counter as a reminder to use it up!! I’m so glad you’re enjoying my recipes, thank you for trying them! N xx
Hi Nagi. Could you make this ahead to bring as a side dish then a quick reheat. Made your Thai Coconut Chicken and Thai rice last night. Delicious!
Oooh so glad you loved the Thai Coconut Chicken!!! I forgot to add make ahead notes in this. 🙂 I’ll add it!
I can’t see the make ahead notes… have done it before at the time, it is delish
YUMI! Have to try this one. My Mum use to make crape batter and dip in it and shallow fry. We kids love that! Also Love you Dear Doza!
Oh stop it you. I am working on this recipe as we speak. Isn’t it the best way to eat cauliflower?
TOO FUNNY! Share the link when you’re done, let’s add it into the post as a another recipe option! N xx
We love roasted cauliflower, especially with a good char on the bottom. Lovely next day cold. Looking forward to trying it with the Parmesan, sounds really good.
Love your big Dozer, he must be such good company.
That char is everything, isn’t it Mary?? 🙂 Hope it’s warming up over there, it’s almost like summer weather here!! N xx