Roasted cauliflower with breadcrumbs and Parmesan is an easy side dish with big flavor. Cut the cauliflower into bite-size florets, then roast until golden and tender. It's finished with a salty, cheesy breadcrumb topping that toasts right in the pan. It also works well as a topping for salads and pasta dishes.
Quick Look: Roasted Cauliflower with Breadcrumbs and Parmesan
- What it is: A vegetable-based side dish that's crispy, salty, and savory, with roasted cauliflower and a golden breadcrumb-and-cheese topping.
- Key Ingredients: Cauliflower, breadcrumbs, Parmesan or Pecorino Romano, butter, olive oil, and lemon zest.
- Calories per Serving: 215 kcal
- Total Time: 25 minutes
- Pairs Well With: New York strip steak, roasted lemon chicken, or pan-seared fish.
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Jump to:
- Quick Look: Roasted Cauliflower with Breadcrumbs and Parmesan
- Elevate Your Roasted Cauliflower
- How to Make Fresh Breadcrumbs
- Ingredients
- How to Roast Cauliflower with Breadcrumbs
- Top Tips
- Serving Suggestions
- Storage
- Roasted Cauliflower with Breadcrumbs and Cheese
- More Vegetable Dishes
- Roasted Cauliflower with Breadcrumbs FAQ
- Roasted Cauliflower with Breadcrumbs and Parmesan
Elevate Your Roasted Cauliflower
Roasted cauliflower with breadcrumbs and cheese is a simple, very tasty side dish. The cauliflower roasts until tender, then gets topped with buttery breadcrumbs and Parmesan cheese that brown right in the pan, adding great texture and flavor.
I have to admit, I eat a lot of roasted cauliflower. It's a good vegetable that's low in calories, full of fiber, and it goes with just about everything.
I've been using fresh breadcrumbs more often lately, and this breadcrumb cauliflower is one of our new favorites. Last week, we baked Baked Salmon Fillets with two kinds of mustard and a soft breadcrumb topping. It was great!
This time, we used the same idea with cauliflower. We seasoned the cauliflower with olive oil, garlic powder, and Italian seasoning, then added a buttery breadcrumb-and-Parmesan topping.
How to Make Fresh Breadcrumbs
There's a full tutorial on how to make buttered breadcrumbs, and they're much better than store-bought.
Use the breadcrumbs fresh for this recipe. Store any extras in the refrigerator or freezer, then use them to make crispy chicken strips or eggplant Parmesan without frying.
For this recipe, you'll need 1 to 2 slices of day-old bakery bread or about a third of a baguette torn into pieces.
Drop them into a food processor and pulse just until you have soft, coarse crumbs.
Measure ½ cup of soft, coarse breadcrumbs for this recipe.
Ingredients
- Cauliflower: Cut one head into evenly sized, 1-inch florets.
- Olive oil: Helps the cauliflower brown and become crisp.
- Garlic powder: Adds savory garlic flavor without burning.
- Salt and black pepper: For seasoning.
- Soft breadcrumbs or panko: Soft crumbs make a rustic topping; panko gives it extra crunch.
- Butter: Melted butter adds richness and helps the topping brown.
- Parmesan or Pecorino Romano: Use freshly grated cheese for the best flavor.
- Fresh parsley: Adds color and freshness.
- Italian seasoning or dried oregano: Either works well.
- Lemon zest: Brightens the finished dish.
How to Roast Cauliflower with Breadcrumbs
While I roast most vegetables over parchment paper, this one goes right on the pan to make it super crispy!
Step 1: Preheat the oven to 400°F (205°C). Place the cauliflower florets in a large bowl. Add the olive oil, garlic powder, Italian seasoning, salt, and black pepper, then toss to coat evenly.
Step 2: Spread the cauliflower in a single layer on a large sheet pan, leaving space between the florets. Roast for 10 minutes.
Step 3: In a small bowl, combine the breadcrumbs, melted butter, grated cheese, parsley, and a pinch of salt.
Step 4: Remove the pan from the oven and slide the cauliflower pieces closer together. Scatter the breadcrumb mixture over the cauliflower and roast for 10 more minutes, until golden brown. Rest for a few minutes and finish with lemon zest.
Top Tips
- Dry the cauliflower well. Excess moisture causes it to steam instead of roast.
- Don't crowd the pan. Leave space between the florets during the first roast so their edges can brown.
- Bring the florets together before topping. This helps the buttery breadcrumbs land on the cauliflower instead of the pan.
- For extra crunch, use panko. Panko produces a lighter, crispier topping than soft breadcrumbs.
Serving Suggestions
- Serve hot with lemon wedges.
- Spoon over spaghetti, penne, quinoa, buckwheat, or any pasta.
- Use as a crunchy salad topping.
- Serve alongside medium-rare NY strip steak, roasted lemon chicken, or pan-seared snapper fillets.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a dry skillet over medium heat or in a 400°F oven until hot and crispy.
Roasted Cauliflower with Breadcrumbs and Cheese
This roasted cauliflower with breadcrumbs is a great way to amp up your cauliflower. The buttery breadcrumb topping makes it crispy, and your family will be asking for seconds. Serve it as a side dish, or spoon it over pasta or salads for the perfect savory topping.
If you tried this Roasted Cauliflower with Breadcrumbs and Parmesan recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it goes in the comments. I love hearing from you!
Roasted Cauliflower with Breadcrumbs FAQ
Many children enjoy roasted cauliflower because roasting brings out its natural sweetness. I believe vegetables taste better roasted. For a sweeter twist, consider our recipe for Oven Roasted Cauliflower and Carrots, a sure hit with the little ones.
Roast cauliflower at 400°F. This temperature is hot enough to brown the edges while keeping the inside tender. A cooler oven will steam the cauliflower instead of roasting it.
Dry the cauliflower well after rinsing, use enough oil to coat the pieces, and spread them out on a bare sheet pan. Don't overcrowd the pan, and skip the parchment paper so the cauliflower makes direct contact with the pan, which helps it brown.
The cauliflower is done when the edges are golden brown and a fork slides easily into the thickest part of a floret. It should be tender inside but not mushy.
Fresh cauliflower works best for roasting because it browns more evenly. Frozen cauliflower is wet, which makes it harder to get good color and texture. If you use frozen, thaw it completely, drain well, and pat it very dry before roasting.
Roasted Cauliflower with Breadcrumbs and Parmesan
Equipment
- Large rimmed sheet pan
- Large mixing bowl
- Small mixing bowl
- Wire whisk
- Microplane or lemon zester
Ingredients
- 1 head cauliflower, broken into 1-inch florets
- 2 tablespoons olive oil
- ½ teaspoon garlic powder
- 1 teaspoon Italian seasoning or dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
Breadcrumb Topping
- ½ cup soft breadcrumbs (or panko)
- 2 tablespoons melted butter
- 2 tablespoons grated Parmesan cheese or Pecorino Romano
- 1 tablespoon chopped fresh parsley
- zest of ½ lemon
Instructions
- Set the oven rack in the center and preheat to 400°F (205°C).
- Break the cauliflower into 1-inch florets. Rinse and pat dry.
- In a large bowl, whisk together the olive oil, garlic powder, Italian seasoning, salt, and pepper. Add the cauliflower and toss until evenly coated.
- Spread the cauliflower on a large sheet pan in a single layer, leaving space between the pieces. Roast for 10 minutes.
- While the cauliflower roasts, mix the breadcrumbs, melted butter, cheese, parsley, and a pinch of salt in a small bowl.
- Remove the pan from the oven. Slide the florets slightly closer together and scatter the breadcrumb mixture evenly over the top.
- Return to the oven and bake for another 10 minutes, until the topping is golden brown.
- Let the cauliflower rest in the pan for a few minutes before serving. Finish with lemon zest.
Notes
- Pat the cauliflower completely dry so it roasts instead of steaming.
- Leave space between the florets during the first roast for better browning.
- Move the florets closer together before adding the topping so the breadcrumbs stay on the cauliflower.
- Use panko instead of soft breadcrumbs for an extra-crispy topping.
Felice says
This is such an easy way to make cauliflower more exciting. The crispy breadcrumb topping is my favorite part!