Crispy Cauliflower ๐ฅฆ
๐ฅ Ultimate Roasted Cauliflower with Garlic-Herb Butter & Crunchy Parmesan Crust
Crispy, golden, and packed with bold flavor—this isn’t just roasted cauliflower, it’s your new obsession. Serve as a standout side or a veggie main that steals the show.
๐ฝ Prep Time: 15 mins | Cook Time: 30-35 mins
๐ Ingredients:
- 1 large head cauliflower, cut into medium florets
- ½ cup panko breadcrumbs (toasted for extra crunch)
- ⅓ cup grated Parmesan AND 2 tbsp finely crumbled feta or goat cheese
- 3 tbsp olive oil + 1 tbsp melted butter (for richness)
- 3 garlic cloves, minced
- 1 tsp garlic powder
- ½ tsp onion powder
- 1 tsp smoked paprika
- ½ tsp dried thyme or Italian seasoning
- ¼ tsp cayenne pepper (optional, but highly recommended!)
- ½ tsp sea salt
- ¼ tsp freshly ground black pepper
- Zest of 1 lemon + juice of ½ lemon
- 2 tbsp fresh parsley or basil, chopped
- Optional: drizzle of honey or balsamic glaze to finish
๐ฅ Instructions:
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, toss cauliflower with olive oil, melted butter, minced garlic, lemon zest, salt, and pepper.
- In a separate bowl, combine panko, Parmesan, feta/goat cheese, garlic powder, onion powder, smoked paprika, thyme, and cayenne.
- Toss cauliflower in the breadcrumb-cheese mix until well coated. (Press some mix onto florets if needed.)
- Spread evenly on the baking sheet—don’t overcrowd! Use two sheets if needed.
- Roast for 30–35 minutes, flipping halfway. You want deep golden edges and crispy tops.
- Right out of the oven, squeeze lemon juice over the cauliflower. Sprinkle with fresh herbs.
- Optional but amazing: Drizzle with a little honey (for contrast) or balsamic glaze for a fancy finish.
๐ Bonus Tips:
- Want it extra crispy? Broil the last 2–3 mins, watching carefully.
- Serve with a garlicky yogurt dip or tahini sauce for dunking.
๐งฎ Estimated Nutrition (per serving):
Approx. 230 calories, 17g fat, 12g carbs, 7g protein.
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