Oven Roasted Panko Parmesan Cauliflower
This lightly breaded Oven Roasted Panko Parmesan Cauliflower will shake-up your side dish menu. The slightly sweet flavor brought out by the roasting technique and the crunchy texture from the breadcrumbs is sure to complement your favorite entrées. It’s a side dish that’s easy enough for a weekday, but impressive enough for entertaining.
Easy Oven Roasted Panko Parmesan Cauliflower Recipe
I think cauliflower often gets overlooked when we think of tasty side dishes. I get it, it’s not cooked properly, it can be virtually tasteless. It’s off white and doesn’t have a vibrant eye-catching color like other vegetables, but that doesn’t mean it’s without potential. Cauliflower shines in this recipe and it’s so simple to make. How to make Roasted Panko Parmesan Cauliflower: (Scroll down for full printable recipe.)
- Prepare Pan – Preheat the oven to 450°F. Spritz a large baking sheet liberally with cooking spray then set aside.
- Coat with Oil – Place the cauliflower florets into a large mixing bowl. Drizzle with the olive oil and stir until coated.
- Season – To the bowl add garlic, onion powder, red pepper flakes, smoked paprika, salt, black pepper, oregano or dry Italian seasoning, grated Parmesan cheese and panko breadcrumbs reserving the green onion for garnishing. Toss until evenly distributed.
- Transfer to pan spreading in an even layer. You can drizzle lightly with additional olive oil.
- Roast – Bake for 30 minutes, stirring once midway through cooking.
- After 30 minutes, increase the oven temperature to 500°F and continue to cook for 3-4 minutes until golden.
- Serve with an generous sprinkle of Parmesan cheese and garnish with thinly sliced green onions, if desired.
How to Make the Best Oven Roasted Panko-Parmesan Cauliflower Recipe
The crunchy coating for this dish isn’t heavy and gives just the right amount of crispy texture to each bite. Fried cauliflower is also a tasty treat once in a while, but for everyday consumption, roasting is my technique of choice. For this recipe, we’re going for maximum flavor with less fuss than frying. Bonus, clean-up is a breeze.
- Ingredients you’ll need to make this recipe for Roasted Cauliflower: 6-8 cups of fresh cauliflower florets, olive oil, minced garlic, red pepper flakes, smoked paprika, onion powder, salt, black pepper, red pepper flakes, dried oregano, grated Parmesan cheese and sliced green onions for garnishing.
- When arranging the cauliflower on the baking pan, it’s important that it’s in a single layer. This will allow each piece to roast with air circulating around each piece for maximum crispiness.
- I’ve never found it necessary to blanch the cauliflower prior to roasting. Divide the florets from the stem and rinse thoroughly with clean water using a light spritz of vinegar, if desired. A good cleaning and you’ll be good to go.
- Once the cauliflower florets have been cleaned, let them dry on the counter on a paper towel lined pan or platter for a bit before proceeding with the recipe.
- How long do you roast cauliflower? While there are some variables, it takes around 30 minutes for this easy cauliflower recipe. I like to increase the temperature to broil at the end of baking to crisp and brown further. Don’t walk away.
- This roasted cauliflower recipe can easily be halved for a smaller batch if you’re cooking for one or two people.
- You can reheat leftover roasted cauliflower for a few minutes in a 375°F oven to crisp. You can also reheat leftovers in the microwave. Please note, the breadcrumbs will lose their crispy texture once chilled.
- Store leftover roasted Parmesan cauliflower in the refrigerator for up to 2 days. Line an airtight container with a paper towel to absorb any condensation.
- You may also like my recipe for Oven Roasted Broccoli, too.
More Southern Style Side Dishes to Make
The technique of roasting vegetables in the oven is an absolute favorite of mine and happens often in my kitchen. The ease of tossing everything onto a pan while I attend to other things is always a win for a busy Mom. More side dish recipes you may like to try:
- Crispy Roasted Garlic Parmesan Roasted Vegetables.
- During garden season, this recipe for Roasted Summer Squash with Bell Peppers and Onions is good and good for you.
- Easy Oven Roasted Potatoes goes with any meal.
- Oven Roasted Asparagus with a bonus recipe for balsamic glaze.
- Oven Roasted Cabbage Steaks eat like a meal.
- Sweet Honey Garlic Butter Roasted Carrots from Café Delights.
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Helpful Kitchen Items:
Oven Roasted Panko Parmesan Cauliflower
Ingredients
- 2 lb cauliflower florets [around 6-8 cups]
- 1/4 cup olive oil
- 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
Instructions
- Preheat the oven to 450°F. Spritz a large baking sheet liberally with cooking spray then set aside.
- Place the cauliflower florets into a large mixing bowl. Drizzle with the olive oil and stir until coated.
- To the bowl add garlic, onion powder, red pepper flakes, smoked paprika, salt, black pepper, oregano or dry Italian seasoning, grated Parmesan cheese and panko breadcrumbs reserving the green onion for garnishing. Toss until evenly distributed.
- Arrange on the baking sheet in a single layer. Drizzle lightly with additional olive oil.
- Bake for 30 minutes, stirring once midway through cooking.
- After 30 minutes, increase the oven temperature to 500°F and continue to cook for 3-4 minutes until golden.
- Serve with an generous sprinkle of Parmesan cheese and garnish with thinly sliced green onions, if desired.
Can this be made a day ahead?
This would be best made and eaten.
This is a good way to persuade someone to eat Cauliflower. It’s so good I make it about once a week. Thanks for an amazing simple recipe!!
I’m hooked on this, too. So happy you’re enjoying it, it’s my pleasure.
going to make this today, sounds delicious, thank you
Beginning to assemble this dish and noted no mention of when to add Panko but someone else mention reducing the temperature to avoid burning so I guess it goes in with the spice.Looking forward to trying it for dinner.
Hi William, yes basically you drizzle with olive oil then toss with the remaining ingredients.
“Drizzle with the olive oil and stir until coated. Add the remaining ingredients. Toss until evenly distributed.”
This is seriously the best cauliflower recipe I’ve found. I have never seen an entire head disappear that fast! I didn’t have panko so I used fine bread crumbs. Thank you so much for posting this. We will be making it weekly.
Hi Cheryl, your note made me smile, happy to help. Thanks so much for stopping by for a visit.
Hi Melissa…You just gave me such an ah-ha moment I had to comment. We have been pan frying, par-boiled, egg and breaded, cauliflower in my family for years every Thanksgiving and Easter. It was always such a task with all the last minute activity in the kitchen. This is an awesome idea to roast it instead.. THANK YOU THANK YOU THANK YOU
I have a teenage boy who won’t eat cheese, so I beat up an egg and coated the florettes in that before dredging them in the panko to make the panko stick. It came out very well. I’ve been asked to make it again for his after school snack.
Great idea, glad you enjoyed it.
I made this tonight. I lowered the temperature to 400 because it looked like the breading was going to burn. This was delicious! My husband said it was the best he has tasted. Thanks so much for sharing
Every oven cooks differently so, it’s great you made the adjustments for yours. Thanks for stopping by to let me know you enjoyed it!
Hi Joann, I’m delighted your family enjoyed this dish. It’s so simple, and you’re right the amount of heat can be adjusted to your personal taste. Thanks so much for stopping by to comment, Melissa
I saw this recipe on line somewhere, maybe pintrest or facebook. It looked good & easy so I saved it in my maybe I’ll try this someday file. Then today (Thanksgiving) my sister told me to bring some kind of veggie for dinner. I had all of the ingredients so I threw this together in minutes which was great. I was nervous about serving it since I hadn’t even tasted it but was out of time so whatever happened, happened. I could not believe how many comments I got about the awesome cauliflower dish! I was told to make it again for Christmas! I am so greatful that I have something so easy that everyone will enjoy! The only thing I changed was the red pepper flakes, I used half of the amount because I wasn’t sure if it would be too much for the kids. It was perfect & kids loved it. Just a small tip: I put the olive oil, green onions & all seasonings into gallon zip lock bag, mixed it up good, then added cauliflower and it coated it just perfect. Nothing to clean, even better!
We love this lightly breaded cauliflower. Like you, I’m always searching for more ways to enhance a favorite vegetable. When you get a chance to try it this way, I hope you enjoy!
I have to fix this recipe – sounds very good and something I’d like. I like cauliflower and usually just saute it in olive oil with salt and pepper. Thanks for your recipe, just happen to have a head of cauliflower and broccoli.
Hi Diane! I love that you turned this into a vegetable medley. Let me know how you like it. ☺
This is in my oven now…but I added some broccoli and brussel sprouts. Smells so good!!
Thank you, Martha! ☺
This looks delicious Melissa! I love roasted cauliflower – and I love your addition of the Panko! Great recipe! (Pinned!)