When I married my hubby, cauliflower was a maligned vegetable. I changed his mind once I made this spectacular Roasted Cauliflower with Parmesan and Bread Crumbs.
Roasted Cauliflower Converted My Husband!
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
- Spinach Souffle
- Pesto Roasted Brussels Sprouts from Aggie’s Kitchen
- Roasted Asparagus with Balsamic Brown Butter
- 3 Ingredient Roasted Potatoes with Crunchy Onions from The Food Charlatan
Roasted Cauliflower with Parmesan and Bread Crumbs
Roasting cauliflower with Parmesan and bread crumbs will make anyone love this maligned vegetable!
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Vegetable, Side Dish
- Method: Roasting
- Cuisine: American
- 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.