Cauliflower dredged in Panko bread crumbs and Parmesan cheese and roasted until nutty brown transforms this bland vegetable into something irresistible that no one can turn down.
Looking for ways to get your picky eater to try new vegetables?
Roasted cauliflower with Panko and Parmesan might be the answer. Cauliflower takes on a whole new flavor when roasted rather than boiled.
Boiled cauliflower is boring and tasteless! Save boiling for cauliflower soup.
But if you toss it in Panko breadcrumbs and Parmesan cheese, and roast those florets until they are caramelized a golden brown, the flavor is fantastic!
Perfect for a dinner side dish, or roast up a head of cauliflower for game day! Your guests will have no idea that they are enjoying an appetizer that is low carb, oil free and healthy.
No guilt! Eat up and enjoy.
What does roasted cauliflower taste like?
The taste is nutty yet crunchy with a mild flavor no kid can turn down. A little barbecue seasoning added in will definitely kick things up a notch.
No need for salt.
Eat it hot out of the oven or enjoy it with a side of ranch dressing.
To get the breadcrumbs and Parmesan cheese to really coat the cauliflower, I toss the florets in an egg wash first. That way I know the coating will stay on while roasting.
This recipe couldn’t be any simpler to make. It requires ingredients you already have in your refrigerator and pantry.
What are you waiting for? Let me know how you enjoyed it in the comments below.
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Roasted Cauliflower with Panko and Parmesan
- 1 medium cauliflower
- 2 eggs, beaten
- 1 cup Panko breadcrumbs
- 1 cup Parmesan cheese
- 1 tablespoon of my Basic Barbecue Rub
- Preheat oven to 350°F. Rinse the cauliflower and cut or break into 1 1/2 inch florets.
- Mix the Panko, Parmesan and barbecue rub in a bowl. Dip the florets into the egg and then into the breading mixture. Place the florets on a cookie sheet. Roast for 30 -40 minutes or until the florets are golden brown.
What you’ll need for this recipe