Description
A delightful side with a crisp breadcrumb crust and tender, buttery cauliflower perfect for any occasion.
Ingredients
Scale
- 1 head cauliflower, cut into florets
- 3 tablespoons olive oil
- 1/2 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese (optional)
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
Instructions
- Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper or lightly grease it.
- Wash and thoroughly dry the cauliflower, then cut it into medium-sized florets.
- In a large bowl, toss the florets with olive oil. Sprinkle smoked paprika, garlic powder, salt, and black pepper over the cauliflower and mix well.
- Toss in the panko breadcrumbs and Parmesan cheese (if using). Stir to coat evenly.
- Spread the cauliflower in a single layer on the baking sheet, leaving space between florets.
- Roast for 20–25 minutes, flipping halfway through, until golden and crispy.
- Remove from the oven and let cool slightly before serving. Enjoy hot!
Notes
Dry florets thoroughly after washing to ensure crispiness. Avoid overcrowding the pan to prevent steaming. For extra crunch, finish under the broiler for 1–2 minutes.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 2g
- Sodium: 275mg
- Fat: 13g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 15mg