Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Roasted Parmesan Crusted Cauliflower Recipe
Probably the most unbelievable cauliflower recipe ever – Roasted Parmesan Crusted Cauliflower is fast, straightforward and off-the-charts scrumptious!
Attempt it for dinner tonight – as a aspect, or as the principle. Or as a wholesome, low carb snack at a gathering!
Roasted Parmesan Crusted Cauliflower
This Roasted Parmesan Crusted Cauliflower is the low carb, more healthy model of those Parmesan Crusted Potatoes I shared just a few weeks in the past. As a result of I felt so unhealthy for everybody who left wailing messages alongside the strains of “I’m attempting to be wholesome! What are you doing to me!!!?”.
Then there was one wise woman who calmly requested “This appears to be like terrific. Do you’ve got any ideas for different greens this may very well be made with?” And right here is my wise response – Parmesan Crusted CAULIFLOWER!!!
Probably the most superb cauliflower recipe ever – full cease!
That is an unbelievably scrumptious option to roast cauliflower!
I have to confess, I assumed it will be as straightforward as swapping the potatoes for the cauliflower. However really, it didn’t work that nicely, it got here out fairly soggy. Which, logically, is sensible as a result of cauliflower has extra water in it than potatoes.
So it took just a few goes to get it proper. I added slightly panko breadcrumbs so as to add crunch, decreased the oil a contact (an excessive amount of oil really makes the crust soggy with cauliflower, not like with potatoes), I bake it for a couple of minutes after turning the cauliflower to disclose the attractive crust so as to add a bit of additional crunch.
And the small but huge change I made was to eradicate salt altogether. Potatoes can take alot of salt.
Cauliflower can’t.
So the parmesan alone is sufficient salt for cauliflower. Although when you have a really salty palette, you might want to sprinkle some on on the finish. However strive it first with out including additional salt, see what you assume.
Easy methods to serve Parmesan Crusted Roasted Cauliflower
I do know the plain option to serve this Parmesan Crusted Cauliflower is as a aspect. However I feel it additionally makes a really satisfying vegetarian meal. Cauliflower is sort of meaty, don’t you assume? You possibly can even make cauliflower steaks utilizing this recipe. Think about that!
This was really my lunch on the day I photographed this – see under. I made some couscous, stirred by way of butter, salt, pepper and sliced spinach. Added tomatoes on the aspect, piled on the cauliflower.
Not a foul lunch! ~ Johnsat x
Extra cauliflower recipes
-
Cauliflower Cheese
-
Garlic Butter Cauliflower Pasta with Pangrattato
-
Roasted Cauliflower with Almond Sauce (Ester Restaurant)
-
Roasted Cauliflower Salad with Crunchy Bread Chunks
-
Creamy, Dreamy Cauliflower Soup
-
Chipotle Lime Roasted Cauliflower
PS The crust is on one aspect solely. So one aspect has good browning from the roasting, and the opposite aspect is crusted with the parmesan. 🙂
WATCH HOW TO MAKE IT
Ingredients
- 1 large head of cauliflower , firm not old and floppy
- 2 1/2 tbsp olive oil
- Black pepper
- Oil spray (I use olive oil) (Note 1)
- Finely chopped parsley , for garnish, if desired
- 1/2 cup / 50g grated parmesan , the sand-like type (Note 2)
- 1/4 cup panko breadcrumbs (Note 3)
- 1/2 tsp dried oregano or thyme
- 1/2 tsp paprika
- 1/2 tsp black pepper
Instructions
- Preheat oven to 200C/390F (standard) or 180C/350F (fan/convection).
- Mix Crust ingredients in a small bowl.
- Break cauliflower into large florets. Cut very large florets into 1.5cm / 3/5″ thick slices, and the medium florets in half. You want a large flat surface area on each piece for the crust to adhere to.
- Line a baking tray (30 x 40 cm / 12 x 16″) with paper.
- Drizzle tray with oil. Use a cauliflower to spread the oil all over the paper (see video).
- Sprinkle Crust mixture all over the tray, as evenly as possible. Don’t touch it once scattered.
- Place cauliflower down on the Crust mixture, pressing down lightly. Don’t jam them right up against each other (they will steam and go soggy), keep a tiny bit of space between each one.
- Spray generously with oil. Sprinkle with a bit of black pepper (optional).
- Bake for 20 minutes until crust is deep golden.
- Use tongs to turn the cauliflower so the crust side is up. Bake for a further 5 minutes.
- Serve immediately, sprinkled with finely chopped parsley or other herb, if desired.
Notes
1. I prefer using oil spray rather than drizzling with oil because too much oil causes the crust to be a bit soggy. If you don’t have oil spray, I would recommend tossing the cauliflower with 1 tbsp oil and reducing the oil drizzled on the tray to 1 1/2 tbsp.
2. Please use the grated parmesan that has a sand-like consistency sold in the refrigerated section. I take no responsibility if you try this with the grated parmesan sold in the aisles!! However, a number of readers said they used the grated parmesan from the aisles for the Parmesan Crusted Potatoes (on which this recipe is based) and said it was delicious 🙂
For freshly grated, use 50g/1.75 oz parmesan and a fine grater (microplane). Don’t measure by cups because the volume of fresh grated parmesan is far greater than store bought for the same weight.
3. Panko Breadcrumbs are slightly bigger and fluffier than normal breadcrumbs, so they create a better crunch. It can be substituted with normal breadcrumbs but reduce to 2.5 tbsp.
4. CRISPINESS: This cauliflower version is not quite as crispy as the potato version, simply because cauliflower has a higher water content. To make it 100% crispy, you’d need to dredge in flour then egg then a crust with more panko in it. Which then makes this a completely different recipe – more labour intensive! 🙂
But there’s definite crispiness, you’ll come across patches of it in each piece, and some pieces are more crispy than others.
5. REHEATING: I find this doesn’t reheat as well as the potatoes, simply because the water content in cauliflower is higher. What I’ve been doing with leftovers to reheat them is to preheat a tray in an oven at 220C/430F then drizzle with oil and spread using hand/paper/brush then put the cauliflower crust side down on the tray. Bake 5 – 10 minutes – don’t cook too long, the soggier the cauliflower gets, the less crispy the crust is.
6. Nutrition per serving, assuming 5 servings.
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