Description
Oven Roasted Panko Parmesan Cauliflower is a dish that beautifully marries simplicity with sophistication. The golden, crispy panko and Parmesan crust envelops the tender cauliflower florets, creating a texture and flavor contrast that delights the palate. Enhanced with a medley of spices, including smoky paprika and a hint of red pepper flakes, each bite offers a warm, comforting heat that is perfectly balanced by the savory notes of garlic and onion.
Ingredients
2 lb cauliflower florets (about 6–8 cups)
1/4 cup olive oil, plus additional for drizzling
4–5 cloves garlic, minced
1 tsp onion powder
1 tsp red pepper flakes
1 tsp smoked paprika
1 tsp salt
1/2 tsp black pepper
1/2 tsp oregano or dry Italian seasoning (optional)
1/3 cup grated Parmesan cheese, plus additional for garnishing
1/3 cup panko breadcrumbs
2 medium green onions, thinly sliced for garnishing
Instructions
Preheat the oven to 450°F (232°C). Prepare a large baking sheet by spraying it liberally with cooking spray.
In a large mixing bowl, place the cauliflower florets and drizzle with olive oil. Stir to coat evenly.
Add minced garlic, onion powder, red pepper flakes, smoked paprika, salt, black pepper, oregano or Italian seasoning, grated Parmesan cheese, and panko breadcrumbs to the cauliflower. Toss until the seasoning is evenly distributed.
Arrange the seasoned cauliflower in a single layer on the prepared baking sheet. Drizzle lightly with additional olive oil.
Bake for 30 minutes, stirring once halfway through the cooking time.
After 30 minutes, increase the oven temperature to 500°F (260°C) and continue to cook for 3-4 minutes, or until golden and crispy.
Serve hot, sprinkled with additional Parmesan cheese and garnished with thinly sliced green onions.
- Prep Time: 15 minutes
- Cook Time: 34 minutes