Now, I’m not a huge cauliflower fan, but this here recipe was really good! And, fast and easy, too. So, try it out and let me know what you think!
Oven-Roasted Parmesan Cauliflower
Recipe by: Bobbi Jo Lathan
Recipe type: Side Dish
PREP TIME
10 mins
COOK TIME
25 mins
TOTAL TIME
35 mins
INGREDIENTS
1 head of cauliflower (cleaned and broken or cut into florets)
2 1 /2 tablespoons extra-virgin olive oil
2 teaspoons Kosher salt
1 teaspoon freshly ground black pepper (or white pepper)
1 /2 teaspoon paprika
2 /3 cup Panko Breadcrumbs
1 / 2 cup Parmesan cheese (finely grated)
1/ 3 cup Asiago cheese (finely grated)
INSTRUCTIONS
Preheat your oven to 350°. Now, you can mix this all up in a gallon-sized ziplock bag or a big mixing bowl. It’s up to you. I use the ziplock bag for less clean-up.
Place the cauliflower florets into the bag or bowl. Pour the olive oil over the florets in the bag along with the salt, pepper, and paprika. Close the top and toss in order to coat the cauliflower.
Open the bag of now- coated florets and sprinkle in the breadcrumbs and the cheeses. Once again, close the top and toss to evenly coat with the breadcrumbs and cheese.
Get out a rectangular baking pan and grease the pan with some olive oil. (Note: you can also just line the pan with some parchment paper instead of greasing.) Then, evenly distribute the cauliflower florets onto the baking pan, being sure that they are not too crowded.
Bake the cauliflower in your preheated 350° oven for 10-15 minutes. (Check after 10 minutes to see if the florets have browned. Some ovens cook hotter than others) Then, open the oven and pull out the pan and turn the florets so they can brown on the other side. Place the pan back in the oven and let the other side brown for another 5-10 minutes or so, until the florets are a nice golden brown.
Remove from the oven when done and serve while still hot!