Oven Roasted Panko-Parmesan Cauliflower
Servings 6 servings
- 2 lb cauliflower florets [around 6-8 cups]
- ¼ cup olive oil
- 4-5 cloves garlic minced
- 1 tsp onion powder
- 1 tsp red pepper flakes
- 1 tsp smoked paprika
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp oregano or dry Italian seasoning [optional]
- ⅓ cup grated Parmesan cheese plus additional for garnishing.
- ⅓ cup panko breadcrumbs
- 2 medium green onions thinly sliced
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. Add the remaining ingredients 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.
Serving: 1serving | Calories: 162kcal | Carbohydrates: 12g | Protein: 6g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 5mg | Sodium: 550mg | Potassium: 507mg | Fiber: 4g | Sugar: 3g | Vitamin A: 362IU | Vitamin C: 75mg | Calcium: 112mg | Iron: 1mg