The Best Roasted Parmesan Caulifloweris baked delicious cauliflower florets seasoned and coated in crunchy panko bread crumbs then roasted to perfection! The seasoning on these crispy cauliflowers is perfect, and you can serve them with your favorite protein. They taste like a guilty pleasure while still being a healthy side dish or snack! Serve them with your favorite dip like marinara or ranch.
THE BEST ROASTED PARMESAN CAULIFLOWER
You will also be happy with how easy these are to make. All you need is a head of cauliflower, panko bread crumbs, olive oil, parmesan cheese, and a few dry spices. Coat the cauliflower in olive oil and then sprinkle it in the panko breadcrumb and spice mixture and then bake.
This baked cauliflower recipe comes out crispy on the outside and tender on the inside. If you have picky eaters that don’t like vegetables these are a great option. Also, if you’re craving a crispy and cheesy side dish to go with dinner, these roasted cauliflower florets will satisfy those cravings.
HOW TO PREPARE THE BEST ROASTED PARMESAN CAULIFLOWER?
Olive Oil: To get the panko breadcrumbs to stick to the cauliflower.
Preheat Oven to 450˚F: Line a baking sheet with parchment paper and set aside.
Drizzle the florets with Olive Oil: Place the florets into a large bowl. Drizzle with the olive oil and toss to coat.
Combine the Breading Mixture: In a mixing bowl combine panko crumbs, parmesan cheese, oregano, paprika, chili powder, onion powder, garlic powder, salt, and pepper; mix until well incorporated. Toss the olive oil-coated cauliflower into the spice mixture.
Roast the Cauliflower: Bake for 30 minutes or until golden brown and crunchy. Remove from oven and let stand a few minutes. Serve with marinara or ranch dipping sauce.
PRO COOKING TIPS
When is the Cauliflower Done? The outside should be golden-brown in color and the panko crust should be crispy.
Cut the Florets About the Same Size: Doing this ensures they will bake evenly when you roast them in the oven.
Experiment with Spice Combinations: To add a kick to your cauliflower add in a little cayenne or smoked paprika.
Prepare Ahead of Time: To make dinner time go a little smoother, chop the cauliflower ahead of time, and prepare the spice/panko breadcrumb mixture ahead of time. Then all you have to do is drizzle the olive oil, toss the florets, and bake!
WHAT TO SERVE WITH ROASTED CAULIFLOWER
Your roasted cauliflower is in the oven and you are thinking, what should I serve with it? Well I have some suggestions:
Marinara or Ranch Sauce: Crispy Roasted Cauliflower dipped in rich, warm marinara sauce is something you have to try!
Crispy Chicken Sandwiches: Crispy cauliflower goes great with a crispy chicken! Try something like this Amazing Crispy Chicken Sandwiches.
Store leftovers in an airtight container and refrigerate for 3 days. They are best when eaten fresh from the oven, but they should be good for a couple of days in the fridge.
To reheat, warm the oven to 400˚F and bake the leftovers for about 5 minutes, or until crispy and heated through. Another option is to use your air fryer to crisp these back up quickly. Simply preheat it to 380-400 degrees F and air fry for 5 minutes.
To Freeze: Once they are completely cooled, place the cauliflower bites in a zip-top freezer bag. Label and store in the freezer for up to 2 months.
Thaw from Freezer: When ready to serve, thaw them in the refrigerator, overnight, and then bake at 400˚F for 5 to 7 minutes, or until crispy and heated through.
The Best Roasted Parmesan Caulifloweris baked delicious cauliflower florets seasoned and coated in crunchy panko bread crumbs then roasted to perfection! The seasoning on these crispy cauliflowers is perfect, and you can serve them with your favorite protein. They taste like a guilty pleasure while still being a healthy side dish or snack! Serve them with your favorite dip like marinara or ranch.
Preheat Oven to 450˚F: Line a baking sheet with parchment paper and set aside.
Drizzle the florets with Olive Oil: Place the florets into a large bowl. Drizzle with the olive oil and toss to coat.
Combine the Breading Mixture: In a mixing bowl combine panko crumbs, parmesan cheese, oregano, paprika, chili powder, onion powder, garlic powder, salt, and pepper; mix until well incorporated. Toss the olive oil-coated cauliflower into the spice mixture.
Roast the Cauliflower: Bake for 30 minutes or until golden brown and crunchy. Remove from oven and let stand a few minutes. Serve with marinara or ranch dipping sauce.
