Garlic Parmesan Cauliflower
Crispy cauliflower, toasted bread crumbs, and nutty, savory parmesan come together in a dish that is wonderfully snackable, right off the pan!
Servings: 4 servings
Ingredients
- 1 tablespoon olive oil
- ½ medium-sized head cauliflower cut into bite-size pieces, about 1 pound florets
- ½ teaspoon granulated garlic or garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon cayenne pepper
- ⅛ teaspoon kosher salt adjust to taste
- ½ cup freshly shredded Parmesan
Breadcrumb Ingredients
- 1 tablespoon butter
- ¼ cup bread crumbs plain or Italian work well
Instructions
- Preheat your oven to 425°F. Place the cauliflower on a baking sheet and drizzle with oil. Season generously with garlic powder, onion powder, and cayenne. Toss with your hands to coat well. Roast the cauliflower for 20 minutes, until fork tender.
- While the cauliflower is in the oven, melt 1 tablespoon of butter in a skillet over medium-high heat. Add the bread crumbs and stir quickly to coat. Saute while stirring frequently for about 2 minutes, until lightly toasted. Remove from the heat, transfer to a plate, and let cool.
- When the cauliflower is tender, remove from the oven. Top with Parmesan and sprinkle with breadcrumbs. Roast an additional 5-10 minutes until golden brown and crisp.
Notes
Parmesan tends to be a salty cheese and we're going to be generous with it here. I recommend waiting to add additional salt after you've tasted it at the end of the cooking process. I found it to be perfect without any added salt at all.
This recipe can easily be multiplied for a crowd as needed.
Nutrition
Calories: 168kcal · Carbohydrates: 13g · Protein: 7g · Fat: 11g · Saturated Fat: 4g · Polyunsaturated Fat: 1g · Monounsaturated Fat: 4g · Trans Fat: 0.1g · Cholesterol: 18mg · Sodium: 449mg · Potassium: 389mg · Fiber: 3g · Sugar: 3g · Vitamin A: 262IU · Vitamin C: 55mg · Calcium: 151mg · Iron: 1mg
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