Description
A crunchy, salty, and bright side dish featuring soft, nutty cauliflower florets under a crisp Parmesan crust.
Ingredients
Scale
- 700 g cauliflower, cut into medium florets
- 30 ml extra-virgin olive oil
- 80 g grated Parmesan cheese
- 50 g panko breadcrumbs
- 9 g fresh garlic, minced
- 1 tsp lemon zest
- 5 g kosher salt
- 1/2 tsp black pepper
- 1/4 tsp smoked paprika (optional)
Instructions
- Preheat the oven to 220°C (425°F) and prepare a rimmed baking sheet with parchment.
- Cut the cauliflower into medium florets and pat them dry.
- Toss the florets with olive oil, garlic, salt, and pepper until coated.
- Mix Parmesan, panko, lemon zest, and smoked paprika in a separate bowl.
- Press the crust onto the florets and arrange them on the sheet.
- Roast for 20–25 minutes, rotating halfway through, until golden brown.
- Finish with extra grated Parmesan and a squeeze of lemon juice before serving.
Notes
For deeper crispness, broil the florets for 1–2 minutes after roasting. Can be prepared ahead and stored in the fridge for up to 24 hours before roasting.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 4g
- Sodium: 420mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 10mg