Description
A simple and delicious recipe for roasted cauliflower that yields tender, golden-edged florets enhanced with garlic, parmesan, and crispy panko breadcrumbs. Perfect as a flavorful side dish or a healthy snack.
Ingredients
Scale
Vegetables
- 1 large head cauliflower
Seasonings
- 2 1/2 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 garlic cloves, finely minced (optional)
Toppings
- 1 tbsp parsley, roughly chopped, for sprinkling (optional)
- 2 tbsp parmesan, finely grated (store bought, sandy type)
- 3 tbsp panko breadcrumbs
Instructions
- Preheat the Oven: Set your oven to 220°C/425°F (200°C fan) to ensure it reaches the perfect roasting temperature for a crispy finish.
- Toss Cauliflower with Ingredients: In a large bowl, combine the cauliflower florets with olive oil, salt, pepper, and finely minced garlic if using. Add in parmesan and panko breadcrumbs to coat the cauliflower evenly, which will create a flavorful crust when roasted.
- Roast the Cauliflower: Spread the coated cauliflower evenly on a baking tray. Roast for 20 minutes, then carefully flip the pieces to promote even browning. Continue roasting for an additional 5 minutes until the edges are golden and the cauliflower is tender throughout.
- Serve and Garnish: Remove from the oven and serve immediately. Sprinkle with roughly chopped parsley if desired for a fresh and vibrant finish.
Notes
- Using fresh garlic enhances flavor, but you can omit if preferred.
- Ensure even coating with oil and breadcrumbs to get crispy texture.
- Flipping halfway helps achieve uniform roasting and tenderness.
- Serving immediately retains the crispiness of the breadcrumbs.
