Name: Crispy Roasted Cauliflower Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1 head Cauliflower, cut into florets; 3 tablespoons Olive oil; 1/2 cup Panko breadcrumbs; 1/4 cup Grated Parmesan cheese (optional; omit for vegan version); 1 teaspoon Smoked paprika; 1 teaspoon Garlic powder; Salt and black pepper to taste

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Introduction

Crispy Roasted Cauliflower is a delicious and easy way to enjoy this versatile vegetable. With a crunchy panko and Parmesan coating, it makes a perfect snack or side dish that’s packed with flavor and texture.

A white round plate holds many golden brown crispy fried cauliflower florets, each piece textured with a crunchy coating and some small green parsley leaves scattered on top for color. In the upper left of the plate, there is a small white bowl filled with creamy orange dipping sauce, swirled with reddish pepper flakes sprinkled on the surface. The plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 head Cauliflower, cut into florets
3 tablespoons Olive oil
1/2 cup Panko breadcrumbs
1/4 cup Grated Parmesan cheese (optional; can be omitted for a vegan version)
1 teaspoon Smoked paprika
1 teaspoon Garlic powder
Salt and black pepper to taste

Instructions

Step 1: Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper or lightly grease it.
Step 2: Wash and thoroughly dry the cauliflower, then cut it into medium-sized florets for even cooking.
Step 3: In a large bowl, toss the florets with olive oil to coat them evenly. Sprinkle the smoked paprika, garlic powder, salt, and black pepper over the cauliflower and mix until well distributed.
Step 4: Toss in the panko breadcrumbs and Parmesan cheese (if using). Stir well to ensure the florets are evenly coated.
Step 5: Spread the coated cauliflower in a single layer on the prepared baking sheet, leaving space between the florets.
Step 6: Place in the preheated oven and roast for 20-25 minutes, flipping once halfway through, until golden and crispy.
Step 7: Remove from the oven and let cool slightly before serving. Enjoy hot as a snack, side, or part of a bigger spread!

Tips & Variations

For extra crispiness, toast the panko breadcrumbs in a dry pan before coating the cauliflower.
Try adding a pinch of cayenne pepper for a spicy kick.
Omit Parmesan and use nutritional yeast to keep this dish vegan while adding a cheesy flavor.
Serve with a dipping sauce like ranch, tahini, or a garlic aioli for added flavor.

Storage

Store leftover roasted cauliflower in an airtight container in the refrigerator for up to 3 days. To reheat, place it on a baking sheet in a 375°F (190°C) oven for 5-10 minutes to restore crispiness. Avoid using the microwave to prevent sogginess.

How to Serve

A close-up view of a white bowl filled with roasted cauliflower florets. The florets show a mix of light creamy white and golden brown colors with some darker browned spots from roasting, giving them a textured and slightly crispy look. The cauliflower pieces vary in size and are densely stacked inside the bowl, with visible seasoning creating a speckled orange-brown surface. The bowl rests on a beige fabric with small black patterns, set against a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cauliflower for this recipe?

Fresh cauliflower works best because it roasts to a crispy texture. Frozen cauliflower often releases moisture that can make the coating soggy, so it’s not recommended for this recipe.

How do I make this recipe vegan?

Simply omit the Parmesan cheese or substitute it with nutritional yeast to add a cheesy flavor while keeping the dish vegan.