This golden, crunchy cauliflower dish is so flavorful and satisfying, it can hold its own as a main course or steal the spotlight as a side. The panko brings the crunch, the Parmesan brings the umami, and the spices make it irresistible!
🧂 Ingredients:
- 1 head cauliflower, cut into bite-sized florets
- 3 tablespoons olive oil
- 1/2 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese (optional, but delicious)
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- Salt and pepper, to taste
🔪 Instructions:
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
- In a large mixing bowl, add the cauliflower florets and olive oil. Toss well to coat evenly.
- In a separate small bowl, combine the panko breadcrumbs, Parmesan, smoked paprika, garlic powder, salt, and pepper.
- Add the breadcrumb mixture to the cauliflower and toss to evenly coat. Press lightly so the crumbs stick to each floret.
- Spread the coated cauliflower in a single layer on the prepared baking sheet. Don’t overcrowd—use two trays if needed.
- Roast in the oven for 25–30 minutes, flipping halfway through, until golden brown and crispy.
- Serve immediately, either on its own, over rice or salad, or with a dipping sauce (like spicy mayo, ranch, or garlic yogurt).
🔥 Pro Tips:
- For extra crispiness, broil the cauliflower for the last 2–3 minutes of cooking—but watch closely to prevent burning.
- Make it vegan by skipping the Parmesan or using a plant-based version.