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roasted Cauliflower on baking tray

Parmesan Roasted Cauliflower

Easy roasted cauliflower coated with garlic butter, parmesan, mozzarella and seasoned breadcrumbs that melts and crisps as it bakes.

Servings 6 people

Ingredients

  • ½ cup butter 1 stick
  • 2 garlic cloves minced
  • 1 medium cauliflower cut into about 7 - 8 cups of florets
  • ½ cup freshly grated Parmesan cheese
  • ½ cup finely shredded mozzarella or cheddar cheese
  • ⅓ cup panko breadcrumbs
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon garlic powder
  • ¼ teaspoon paprika
  • ¼ cup freshly chopped parsley plus more for garnish

Instructions

  1. Preheat oven to 375 degrees F. Prepare a large baking sheet by lining the bottom with parchment paper.

  2. In a small saucepan over medium heat, melt butter, add garlic and cook just until the garlic is fragrant. Keep warm.

  3. Meanwhile, core the cauliflower and cut it into about 7 – 8 cups of florets. Place florets in a large bowl.

  4. In a medium bowl combine Parmesan, mozzarella, breadcrumbs, salt, pepper, oregano, thyme, garlic powder, paprika and parsley.

  5. Pour warm melted butter over the cauliflower in the large bowl and toss well to combine, ensuring that every piece is coated.

  6. Sprinkle about ¾’s of the Parmesan crumbs over the cauliflower and toss well to combine, ensuring that every piece is coated. Some of the crumbs will drop to the bottom of the bowl.

  7. Arrange the coated cauliflower pieces on the prepared baking sheet, in one layer, spaced out. Sprinkle with the remaining Parmesan crumbs as well as any of the crumbs that dropped to the bottom of the large bowl.

  8. Bake for 30 – 35 minutes until the cauliflower is fork tender and the Parmesan coating is golden brown. If browning too quickly, reduce heat to 350 degrees F. Serve warm or at room temperature.