This Roasted Cauliflower with Parmesan and Bread Crumbs changed my husband’s mind about this once maligned vegetable!
Roasting cauliflower brings out the natural sweetness and makes an absolutely delicious side dish.
Roasted Cauliflower with Parmesan and Bread Crumbs
By now, many of you know that I have a husband with a picky palate. Slowly, over our nearly 25 year marriage, I’ve gotten him to try, and actually enjoy: broccoli, asparagus, the occasional zucchini (he still calls it cucumber!), and just lately, cauliflower.
It was this roasting method that finally swayed him. This Roasted Cauliflower may convert your cauliflower avoider into a lover, too!
Tips for Roasting Cauliflower
I’ve learned a few tricks to help make your first and subsequent attempts at roasting cauliflower, or other vegetables, utterly delicious!
- Cut your cauliflower into small florets, about 1/2-inch pieces. You want all pieces to be approximately the same size. I discard excess core and stems.
- Wash your cauliflower ahead of time, so it has a chance to dry. The oil won’t stick well to wet florets.
- I place the dried florets in a large bowl, add the oil and toss to coat every single piece. Then I add the Parmesan and bread crumbs and toss again.
- Use a large sheet pan to roast the cauliflower so the florets aren’t crowded together. If they’re too close, they tend to steam instead of roast.
- Sprinkle with kosher salt and freshly ground pepper. Remember the Parmesan is salty, so don’t go overboard, but it’s still important to add salt.
- Roast at a high heat for best results, 400-450º.
- Make sure you toss the cauliflower about halfway through the cooking time. That helps as much surface area to brown as possible.
The Joys of Roasted Vegetables
Vegetables caramelize and sweeten when cooked with intense, dry heat. I will never steam cauliflower again. The addition of Parmesan and bread crumbs just provides additional flavor and texture. Bill and I sneak bites right off the baking sheet when it’s fresh out of the oven. It’s just that good!
I’m still working on my 17 year old, but I’m sure he’ll be converted into a roasted cauliflower fan one of these days! He’s nowhere as persnickety as his father, so I have high hopes!
More Recipes You’ll Love:
For a heartier cauliflower dish, check out this Cauliflower Bacon Gratin. Bill gave it his seal of approval, too!
- Parmesan Roasted Carrots from Your Homebased Mom
- Pesto Roasted Brussels Sprouts from Aggie’s Kitchen
- 3 Ingredient Roasted Potatoes with Crunchy Onions from The Food Charlatan
- Spinach Souffle
- Roasted Asparagus with Balsamic Brown Butter
- Cheesy Vegetable Tian
- Marinated Vegetable Salad
- Green Bean and Bacon Bundles
- Honey Roasted Carrots
- More Side Dish Recipes
- 1 head cauliflower, cut into 1/2 to 1 inch florets
- 1/2 cup fresh bread crumbs
- 1/4 cup freshly grated Parmesan
- 1/4 cup olive oil
- Salt and pepper to taste
- Preheat oven to 400º.
- In a large bowl, toss the cauliflower florets with olive oil, then add bread crumbs and Parmesan and toss again. Spread out over large baking sheet, making sure the florets are not too crowded. Season with salt and pepper. Roast 30-40 minutes, flipping at the halfway point, until the cauliflower tender and browned slightly.
Amount Per Serving: Calories: 231 Total Fat: 17g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 13g Cholesterol: 5mg Sodium: 307mg Carbohydrates: 16g Net Carbohydrates: 0g Fiber: 4g Sugar: 4g Sugar Alcohols: 0g Protein: 6g