I’m sharing my Crispy Parmesan Roasted Cauliflower as a simple, unexpected option to add to your Veggie Dinner Sides lineup.
I love how plain cauliflower can become totally craveable. This Crispy Parmesan Roasted Cauliflower makes florets sing, with freshly grated Parmesan cheese that browns and gets almost crunchy, and it somehow feels fancy without trying.
I bring it to weeknight dinners and calls for it pop up under Roasted Veggie Dinner Ideas on my notes, and honestly its popped into my list of favorite Cauliflower Sides Recipes more times than I can count. It’s the kind of side that makes people curious, they keep asking what did you do to it, and you secretly smile because it was easy.
Ingredients
- Cauliflower: low calorie, high fiber and vitamin C, mild nutty flavor, soaks up seasonings.
- Parmesan: salty umami richness, a bit of protein and calcium, crisps to crunchy bits.
- Panko breadcrumbs: light, flaky crumbs that add big crunch, mostly carbs, little flavor on own.
- Extra virgin olive oil: healthy monounsaturated fats, helps browning and crisping, brings smooth mouthfeel.
- Garlic: sharp, savory bite, small antioxidants and sulfur compounds, makes dish smell irresistible.
- Lemon zest: bright citrus zing, adds freshness and lift, tiny vitamin C boost optional.
- Parsley: fresh green herb, mild peppery bite, adds color and a clean finish.
Ingredient Quantities
- 1 large head cauliflower about 1.5 to 2 pounds florets (about 6 cups)
- 3 tablespoons extra virgin olive oil
- 3/4 cup freshly grated Parmesan cheese
- 1/2 cup panko breadcrumbs
- 2 cloves garlic minced
- 1 teaspoon kosher salt (or 3/4 teaspoon table salt)
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon lemon zest optional
- 1/4 teaspoon red pepper flakes optional
- 2 tablespoons chopped fresh parsley
How to Make this
1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or use a wire rack over the sheet for extra crispiness.
2. Cut 1 large head cauliflower into medium florets (about 6 cups). Pat them very dry with paper towels, moisture is the enemy of crisp.
3. In a large bowl whisk together 3 tablespoons extra virgin olive oil, 2 cloves minced garlic, 1 teaspoon kosher salt (or 3/4 tsp table salt), 1/2 teaspoon black pepper and 1 teaspoon lemon zest if using.
4. In another bowl combine 3/4 cup freshly grated Parmesan and 1/2 cup panko breadcrumbs plus 1/4 teaspoon red pepper flakes if you want a little heat.
5. Toss the florets in the olive oil mixture until evenly coated.
6. Working a few florets at a time, add them to the Parmesan-panko bowl and press the mixture onto each floret so it sticks, coating well. Dont just shake them, press it on.
7. Arrange the coated florets in a single layer on the prepared sheet or rack, spacing them so air can circulate. Overcrowding = soggy.
8. Roast for 20 to 25 minutes, flipping once halfway through, until the coating is deep golden and the cauliflower is tender inside.
9. If you want extra crunch, switch oven to broil and broil 1 to 2 minutes, watching like a hawk so the cheese doesnt burn.
10. Let rest 3 to 5 minutes to set, then sprinkle with 2 tablespoons chopped fresh parsley and an extra dusting of Parmesan. Serve warm with lemon wedges if you like.
Equipment Needed
1. Oven preheated to 425°F (220°C)
2. Baking sheet lined with parchment paper or a wire rack that fits over the sheet for extra crispiness
3. Large chef’s knife and a cutting board to cut the cauliflower into florets
4. Large mixing bowl for the oil, garlic and seasoning mix
5. Small bowl for the Parmesan and panko mixture
6. Measuring spoons and a 1/4 or 1/2 cup measuring cup for breadcrumbs and oil
7. Microplane or box grater for the Parmesan and optional lemon zest
8. Whisk for the oil mixture and tongs or a spatula to flip the florets while roasting
9. Paper towels to dry the cauliflower and oven mitts for handling hot pans
FAQ
Crispy Parmesan Roasted Cauliflower Recipe Substitutions and Variations
- Extra virgin olive oil
- Avocado oil – high smoke point and neutral flavor, great for roasting.
- Light olive oil or vegetable oil – cheaper, still crisps well.
- Melted butter or ghee – gives richer flavor, watch the heat so it doesnt burn.
- Freshly grated Parmesan cheese
- Pecorino Romano – tangier and saltier, use a bit less salt since its saltier.
- Asiago or Grana Padano – similar texture and savory bite.
- Vegan option: nutritional yeast + pinch of salt – cheesy flavor without dairy.
- Panko breadcrumbs
- Crushed cornflakes or plain crackers – great crunch, 1:1 swap.
- Gluten free breadcrumbs – direct swap if you need GF.
- Almond meal or finely chopped nuts – lower carb, toast first for browning.
- Fresh parsley
- Fresh basil or chives – bright, fresh alternatives that wont overpower.
- Cilantro – if you like that flavor, it adds a citrusy note.
- Dried parsley or Italian seasoning – use about 1/3 the amount if dried.
Pro Tips
1. Get the florets bone dry before you coat them. Use a salad spinner then pat with paper towels, moisture kills crispiness so dont skip this.
2. If the crumbs wont stick try adding a spoonful of mayo, a beaten egg, or a little Dijon to the oil mix, it acts like a glue. Press the crumb mix onto each floret with your fingers so it really adheres, dont just shake them or most will fall off.
3. Toast the panko in a dry skillet till light golden or toss it with a bit of melted butter for extra browning and crunch. Use freshly grated Parmesan not the pre grated stuff, it melts and browns way better.
4. Spread the pieces in a single layer with space around each one so air can circulate, crowding makes them steam and go soggy. For extra color finish under the broiler for a minute or two but stand right there youll need to watch it or the cheese will burn.
Crispy Parmesan Roasted Cauliflower Recipe
I’m sharing my Crispy Parmesan Roasted Cauliflower as a simple, unexpected option to add to your Veggie Dinner Sides lineup.
4
servings
231
kcal
Equipment: 1. Oven preheated to 425°F (220°C)
2. Baking sheet lined with parchment paper or a wire rack that fits over the sheet for extra crispiness
3. Large chef’s knife and a cutting board to cut the cauliflower into florets
4. Large mixing bowl for the oil, garlic and seasoning mix
5. Small bowl for the Parmesan and panko mixture
6. Measuring spoons and a 1/4 or 1/2 cup measuring cup for breadcrumbs and oil
7. Microplane or box grater for the Parmesan and optional lemon zest
8. Whisk for the oil mixture and tongs or a spatula to flip the florets while roasting
9. Paper towels to dry the cauliflower and oven mitts for handling hot pans
Ingredients
1 large head cauliflower about 1.5 to 2 pounds florets (about 6 cups)
3 tablespoons extra virgin olive oil
3/4 cup freshly grated Parmesan cheese
1/2 cup panko breadcrumbs
2 cloves garlic minced
1 teaspoon kosher salt (or 3/4 teaspoon table salt)
1/2 teaspoon freshly ground black pepper
1 teaspoon lemon zest optional
1/4 teaspoon red pepper flakes optional
2 tablespoons chopped fresh parsley
Directions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or use a wire rack over the sheet for extra crispiness.
- Cut 1 large head cauliflower into medium florets (about 6 cups). Pat them very dry with paper towels, moisture is the enemy of crisp.
- In a large bowl whisk together 3 tablespoons extra virgin olive oil, 2 cloves minced garlic, 1 teaspoon kosher salt (or 3/4 tsp table salt), 1/2 teaspoon black pepper and 1 teaspoon lemon zest if using.
- In another bowl combine 3/4 cup freshly grated Parmesan and 1/2 cup panko breadcrumbs plus 1/4 teaspoon red pepper flakes if you want a little heat.
- Toss the florets in the olive oil mixture until evenly coated.
- Working a few florets at a time, add them to the Parmesan-panko bowl and press the mixture onto each floret so it sticks, coating well. Dont just shake them, press it on.
- Arrange the coated florets in a single layer on the prepared sheet or rack, spacing them so air can circulate. Overcrowding = soggy.
- Roast for 20 to 25 minutes, flipping once halfway through, until the coating is deep golden and the cauliflower is tender inside.
- If you want extra crunch, switch oven to broil and broil 1 to 2 minutes, watching like a hawk so the cheese doesnt burn.
- Let rest 3 to 5 minutes to set, then sprinkle with 2 tablespoons chopped fresh parsley and an extra dusting of Parmesan. Serve warm with lemon wedges if you like.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 275g
- Total number of serves: 4
- Calories: 231kcal
- Fat: 15.9g
- Saturated Fat: 4.08g
- Trans Fat: 0g
- Polyunsaturated: 1.41g
- Monounsaturated: 8.71g
- Cholesterol: 11.9mg
- Sodium: 605mg
- Potassium: 583mg
- Carbohydrates: 15.3g
- Fiber: 3.75g
- Sugar: 3.6g
- Protein: 9.2g
- Vitamin A: 8IU
- Vitamin C: 84.3mg
- Calcium: 189.5mg
- Iron: 1.03mg
