Try this Parmesan Roasted Cauliflower recipe.
- Carbohydrate 32.3590238888889 g
- Cholesterol 0.373333333333333 mg
- Fat 2.17265444444444 g
- Fiber 4.97473892360263 g
- Protein 7.78670833333333 g
- Saturated Fat 0.538401111111111 g
- Serving Size 1 1 serving (162g)
- Sodium 694.206444444444 mg
- Sugar 27.3842849652863 g
- Trans Fat 0.269834444444444 g
- Calories 175 calories
Step-by-step
- Preheat oven to 425 degrees F. Line a large, rimmed baking sheet with foil and spray liberally with non-stick cooking spray. Set aside.
- Combine the cauliflower and olive oil in a large zip close bag and shake to coat.
- Add the remaining ingredients to the bag and shake until coated, pressing slightly to help the breading stick. Pour onto the baking sheet and spray the tops of the cauliflower with cooking spray and bake for 20 minutes. Stir the cauliflower and continue to bake an additional 10 minutes. Serve hot. Enjoy!
Operating with a single quarter-sheet pan requires strategic portioning so the florets never steam in their own moisture. High heat at 425 degrees Fahrenheit drives off excess water quickly while crisping the exterior breadcrumbs. Crowding the surface forces vegetables to soften rather than brown, meaning bakers working in cramped spaces should divide large batches into two distinct loads. Ensuring adequate space between individual pieces allows radiant oven heat to circulate evenly across the foil-lined metal.
Coating vegetables inside a plastic bag distributes oil efficiently without requiring extra bowls to wash. Shaking the florets with olive oil first creates a tacky surface that grabs the garlic powder and Italian bread crumbs securely. Pressing the breading firmly onto each piece ensures the coating adheres through the initial twenty minutes of baking. A quick spray of cooking oil applied directly to the breadcrumb crust promotes a deeper golden color during the final ten minutes in the oven.
Reheating leftover roasted vegetables presents challenges because microwave moisture destroys crisp textures completely. Revive chilled florets by returning them to a hot skillet or a 400-degree oven for five minutes until the parmesan re-crisps. Day-old pieces also fold effectively into morning frittatas or grain bowls after a quick thermal refresh. Storing cooked portions in an airtight container for up to three days preserves structural integrity for future meals.
Scaling quantities upward requires maintaining that critical single layer on the baking sheet rather than piling vegetables deep. Halving the ingredient amounts works well for single-serving meals without altering the cooking time. Measuring exact oil quantities prevents soggy breading, as excess fat weighs down the delicate cruciferous structures. Careful attention to oven positioning yields reliable browning regardless of batch size.
