A Delicious Way To Get Your Vegetables
Roasted Cauliflower with Parmesan Crust is a go-to vegetable preparation at my house. We all love vegetables prepared in a variety of ways and roasting cauliflower in the oven gives this dish a soft, steak-like consistency. Roasting cauliflower also enhances the flavor as it brings the natural sugars to the surface.
Roasted Cauliflower with Parmesan Crust is easy to prepare and makes a delicious side dish.
Rinse the cauliflower under cold water and check for any blemishes that need trimming.
Turn the cauliflower upside down and use a sharp pointed knife to trim around the core of the cauliflower. (In this image I’m using a paring knife, but any sharp pointed knife will work.)
With the main core removed, the bases of the cauliflower “flowerettes” are exposed.
Trim out the flowerettes and break down each into bite sized pieces.
In a medium-size mixing bowl, add parmesan cheese, olive oil and bread crumbs (optional).
Mix together thoroughly.
Add the prepared bite-sized cauliflower to the mixing bowl and toss with your hands to evenly coat.
Use a roasting pan, sheet pan or very large iron skillet. Prepare the pan with a little non-stick oil spray. Add the prepared cauliflower to the roasting pan and place in a preheated 425°F/220°C oven for 35-40 minutes.
After 35-40 minutes check the cauliflower for doneness by sampling a small amount. The cauliflower should be al dente or soft with a little bite. Drizzle with a good quality extra virgin olive oil. Delicious!
Roasted Cauliflower
Equipment
- cutting board
- sharp pointed knife
- roasting pan
- mixing bowl
- tongs or serving utensils
- serving dish
Ingredients
- 1 whole cauliflower, washed, cored and broken down into bite sized pieces
- 1 tbsp garlic, finely minced
- ⅓ cup olive oil, avocado oil or vegetable oil
- ½ cup parmesan cheese, grated or shredded
- ⅓ cup bread crumbs, Italian or lightly seasoned fresh (I made my crumbs from day-old French baguette)
- 1 tsp black pepper, freshly ground
- 1 tbsp parsley or chives finely chopped (garnish/optional)
Instructions
Breaking down the Cauliflower
- Rinse and clean a whole head of cauliflower. Inspect and trim any damaged or discolored parts. Using a sharp tipped knife, trim out the core of the cauliflower until you can see all of the stems holding onto the flowerettes. Save some of the tender light green cauliflower leaves at the base. These are equally delicious roasted with the flowerettes. Discard the thick tough ends connected the base of the core.
- Trim out each flowerette and then break down into bite sized pieces. Reserve.
Seasoning the Cauliflower
- Peel, smash and mince several cloves of garlic and reserve.
- Grate the parmesan cheese, (if needed) and reserve.
- Using a large mixing bowl, add the minced garlic, parmesan, olive oil and Italian style seasoned bread crumbs (optional). Toss together and mix thoroughly.
- Add the prepared bite-sized cauliflower to the mixing bowl with cheese, olive oil, garlic and Italian style bread crumbs (optional) toss to combine thoroughly.
Roasting the Cauliflower
- Spread out the prepared cauliflower on a roasting pan, sheet pan or large iron skillet and place in a preheated oven at 425°F/220°C for 25-30 minutes. Cook the cauliflower until it is lightly charred and soft.
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