Description
A simple yet impressive side dish featuring cauliflower florets that are blanched then roasted with olive oil, fresh parmesan, panko breadcrumbs, and garlic for a crispy, golden, and flavorful result.
Ingredients
- 1 large head of cauliflower (about 2.5 lbs / 1.1 kg)
- 6 cups water
- 1 tablespoon salt
- 3 tablespoons extra virgin olive oil
- ½ cup freshly grated Parmesan cheese
- ¾ cup Panko breadcrumbs
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- ½ teaspoon red pepper flakes (optional)
- ½ teaspoon freshly cracked black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Remove leaves and trim the stem from the cauliflower. Cut into medium-sized florets (about 1.5 inches across) and rinse under cold water.
- Bring a large pot of salted water to a rolling boil. Add florets and blanch for exactly 5 minutes.
- Remove florets with a slotted spoon and transfer to a colander. Let drain and dry thoroughly on a kitchen towel to ensure crispiness.
- In a small bowl, combine panko breadcrumbs, grated Parmesan, minced garlic, Italian seasoning, red pepper flakes, and black pepper.
- Place dried cauliflower florets on the baking sheet. Drizzle with olive oil and toss to coat evenly.
- Sprinkle the breadcrumb mixture evenly over the cauliflower, pressing gently to help crumbs adhere.
- Roast for 20 minutes. Remove from oven, flip each floret, and sprinkle loose crumbs from the pan onto the tops.
- Return to oven and roast for another 5-10 minutes until cauliflower is tender and breadcrumbs are deep golden brown and crispy.
- Remove from oven and immediately sprinkle with fresh chopped parsley. Serve hot.
Notes
Do not skip the blanching step to ensure the inside is cooked without burning the outside. Dry the florets thoroughly after boiling to maximize crispiness. Use freshly grated Parmesan as pre-grated cheese contains anti-caking agents that prevent proper melting. For extra crunch, you can toast the panko breadcrumbs in a dry pan before mixing. This recipe can be made gluten-free by using gluten-free panko.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 3
- Sodium: 250
- Fat: 10
- Saturated Fat: 3
- Carbohydrates: 15
- Fiber: 4
- Protein: 7
Keywords: cauliflower, roasted cauliflower, parmesan cauliflower, panko breadcrumbs, side dish, healthy dinner, vegetarian, gluten-free option, easy recipe