This roasted cauliflower with Panko is first dredged in special bread crumbs and Parmesan cheese before being roasted until nutty brown. This easy cauliflower recipe 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?
This is an easy and healthy side dish for busy weeknights and one the entire family will enjoy.
This baked cauliflower recipe with Parmesan and Panko has a crunchy texture and delicious flavor. It’s our favorite way to prepare cauliflower.
Breaded cauliflower takes on a whole new flavor when roasted rather than boiled.
Boiled cauliflower is boring and tasteless! Save boiling for cauliflower soup.
Roast cauliflower instead!
But if you cut it up and toss each piece of cauliflower in Panko crumbs and Parmesan cheese, and roast those florets it will result in the best crispy cauliflower bites you can imagine.
These crispy baked cauliflower bites are roasted until they are caramelized a golden brown. They flavor is fantastic!
This simple side dish is perfect for a dinner side dish, or roast up a whole cauliflower for game day!
My husband loves to coat the finished recipe in Frank’s Buffalo Sauce or hot sauce to spice things up.
Your guests will have no idea that they are enjoying an appetizer that is low carb, oil free and healthy.
No guilt! This is a great way for kids to get in a serving of vegetables.
Eat up and enjoy.
What does crispy 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.
What to serve along side this roasted cauliflower with panko
Cast Iron Salmon
Grilled Chicken Kebabs
Baked Honey Barbecue Chicken
The Best Dry Rub Baby Back Ribs Recipe
Ancho Chile Pork Chops
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Easy Roasted Cauliflower with Panko and Parmesan
Ingredients
- 1 medium cauliflower
- 2 eggs, beaten
- 1 cup Panko bread crumbs
- 1 cup Parmesan cheese
- 1 tablespoon of Basic Barbecue Rub
Instructions
- Preheat oven to 350 degrees F. Rinse the cauliflower and dry it with a paper towel. Next, cut or break it into 1 1/2 inch florets.
- Mix the Panko, Parmesan and barbecue rub in a large bowl. Dip the small florets into the egg and then into the breading mixture.
- Place the florets in a single layer on a cookie sheet or large baking sheet. Roast for 30 -40 minutes or until the florets are golden brown and have a crispy texture.
Notes
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Love the use of panko crumbs on the cauliflower! The texture and flavor sounds so good!
Thanks Krista….the parmesan adds just enough saltiness to the crunch of the panko. And easy to whip up. 🙂
I love how simple this is and perfect for anytime! I can see myself eating a whole batch for lunch – I love cauliflower!
I did that too….easy to eat the whole plate. Especially when it is so tasty 🙂
I love this idea! A perfect way to help cut back on carbs. And delicious, too!
Yes low carbs and taste great. They are great for game day for those who want to indulge with little guilt.
I just love the flexibility of cauliflower. Your roasted version with Panko and Parmesan is another great example for a delicious meal where this healthy cruciferous vegetable is transformed into a culinary delight. YUM!
Thanks Gabi…it’s definitely easier to eat your veggies when they taste great.
I’ll have to make a batch of this cauliflower for my kids. Put it with Ranch dressing and they’ll eat just about anything! And I’m always looking for ways to get more veggies in their diets.
Ranch makes everything taste better. This is the best version for eating your veggies. Thanks Jill.