Here’s a crispy roasted Parmesan cauliflower recipe—golden, cheesy, and perfectly crunchy 🥦🧀
Crispy Roasted Parmesan Cauliflower
Ingredients
- 1 medium head cauliflower, cut into florets
- 3 tbsp olive oil
- ½ cup grated Parmesan cheese
- ½ tsp garlic powder
- ½ tsp smoked paprika or regular paprika
- Salt and pepper, to taste
- Optional: chopped fresh parsley or lemon zest for garnish
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Toss cauliflower: In a large bowl, combine florets, olive oil, garlic powder, paprika, salt, and pepper. Mix well so each floret is coated.
- Add Parmesan: Sprinkle the Parmesan over the cauliflower and toss again gently.
- Spread on sheet: Arrange florets in a single layer (don’t overcrowd—this ensures crispiness).
- Roast: Bake 25–30 minutes, flipping halfway, until florets are golden brown and crispy at the edges.
- Optional garnish: Sprinkle with fresh parsley or a little lemon zest before serving.
Tips for Extra Crispy Cauliflower
- Use larger florets for tender insides and crispy edges.
- High heat (425–450°F) is key for crispiness.
- Don’t stir too often; let the edges brown.
- For even more crunch, mix 1–2 tbsp breadcrumbs with the Parmesan before roasting.
If you want, I can also give an air fryer version that’s even crispier and faster—ready in about 15 minutes. Do you want me to do that?
