Roasted Parmesan Crusted Cauliflower
The healthier version of the popular Parmesan Crusted Potatoes Try it for dinner tonight as a side or as the main meal Or how about passing it around at a gathering Recipe VIDEO below
The healthier version of the popular Parmesan Crusted Potatoes Try it for dinner tonight as a side or as the main meal Or how about passing it around at a gathering Recipe VIDEO below
- 1/2 tsp paprika
- 1/2 tsp black pepper
- black pepper
- 2 1/2 tbsp olive oil
- 1/2 tsp dried oregano or thyme
- 1 large head of cauliflower ( firm not old and floppy)
- oil spray ((i use olive oil) (note 1))
- finely chopped parsley ( for garnish, if desired)
- 1/2 cup / 50g grated parmesan (, the sand-like type (not
- 1/4 cup panko breadcrumbs ((note 3))
- Carbohydrate 0.194925 g
- Cholesterol 0 mg
- Fat 2.14581375090459 g
- Fiber 0.118050004005432 g
- Protein 0.0469575 g
- Saturated Fat 0.297510000124905 g
- Serving Size 1 1 - 5 as a side (2g)
- Sodium 0.164437500018092 mg
- Sugar 0.0768749959945679 g
- Trans Fat 0.0606393750244964 g
- Calories 20 calories
Step-by-step
- Preheat oven to 200C/390F (standard) or 180C/350F (fan/convection).
- Mix Crust ingredients in a small bowl.
- Break cauliflower into large florets. Cut very large florets into 1.5cm / 3/5" thick slices, and the medium florets in half. You want a large flat surface area on each piece for the crust to adhere to.
- Line a baking tray (30 x 40 cm / 12 x 16") with paper.
- Drizzle tray with oil. Use a cauliflower to spread the oil all over the paper (see video).
- Sprinkle Crust mixture all over the tray, as evenly as possible. Don't touch it once scattered.
- Place cauliflower down on the Crust mixture, pressing down lightly. Don't jam them right up against each other (they will steam and go soggy), keep a tiny bit of space between each one.
- Spray generously with oil. Sprinkle with a bit of black pepper (optional).
- Bake for 20 minutes until crust is deep golden.
- Use tongs to turn the cauliflower so the crust side is up. Bake for a further 5 minutes.
- Serve immediately, sprinkled with finely chopped parsley or other herb, if desired.
Roasted Parmesan Crusted Cauliflower: A Weeknight Winner
As a busy working mom, time is my most precious commodity. Dinner needs to be quick, healthy, and preferably something the whole family will enjoy. That's why I've become a huge fan of roasted vegetables. They're easy to prepare, require minimal cleanup, and offer a fantastic opportunity to sneak in extra veggies without anyone complaining. This Roasted Parmesan Crusted Cauliflower recipe is a perfect example. It's a delicious and surprisingly simple dish that elevates a humble vegetable into something truly special.
I stumbled upon this recipe while searching for healthier alternatives to traditional potato-based sides. Let's be honest, parmesan-crusted potatoes are irresistible, but the calorie count can be a bit daunting. This cauliflower version delivers all the cheesy, crunchy goodness without the guilt. It’s unbelievably satisfying and perfect as a side dish alongside grilled chicken or fish, or even as a vegetarian main course. The crispy parmesan crust is addictive, and the tender cauliflower inside is perfectly cooked – a truly winning combination.
The beauty of this recipe lies in its simplicity. It requires minimal chopping, and the baking time is short enough to fit even into the busiest weeknights. I often prep the cauliflower and crust mixture in advance, then just pop it in the oven when dinner time rolls around. The aroma alone is enough to make your mouth water – a fragrant blend of parmesan, herbs, and roasted cauliflower. It's a guaranteed crowd-pleaser, especially among those who might be a little hesitant to try cauliflower.
Tips and Variations:
- Experiment with herbs: While oregano and thyme are classic choices, feel free to experiment with other herbs like rosemary, basil, or even a sprinkle of Italian seasoning.
- Spice it up: For those who prefer a bit of heat, add a pinch of red pepper flakes to the crust mixture.
- Add some nuts: Toasted pine nuts or walnuts would add a delicious textural element to the crust.
- Make it a complete meal: Serve this cauliflower with a side of quinoa or brown rice for a more substantial meal.
- Leftovers are great: This dish is just as delicious cold the next day, making it a fantastic option for lunch or meal prep.
This Roasted Parmesan Crusted Cauliflower is more than just a recipe; it’s a testament to the power of simple ingredients and clever cooking techniques. It's a dish that allows me to nourish my family with healthy, flavorful food without spending hours in the kitchen. Give it a try, and I’m confident it will become a regular staple in your meal rotation, too. It's the perfect example of how a little creativity can transform a humble vegetable into a culinary masterpiece.
So ditch the takeout menus and embrace the simplicity of home-cooked meals. This Roasted Parmesan Crusted Cauliflower is a guaranteed winner, and I'm excited to see how you adapt and enjoy this versatile recipe. Let me know in the comments what variations you try!
Happy cooking!
