Roasted Cauliflower with Breadcrumbs and Parmesan
Roasted cauliflower with breadcrumbs and cheese is an easy oven-baked side dish made with fresh cauliflower florets, buttery breadcrumbs, and grated Parmesan or Romano cheese. The cauliflower roasts until golden, then finishes with a crisp topping that adds great texture and flavor.
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
Top Tips
- 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.
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.
Nutrition
Calories: 215kcalCarbohydrates: 17.9gProtein: 5.5gTotal Fat: 14.5gSaturated Fat: 5.3gCholesterol: 17.2mgSodium: 522.5mgPotassium: 480.7mgFiber: 3.8gSugar: 3.6g
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