Cauliflower in a Coat Dressed
Elevate your roasted vegetable game with this stunning recipe for "Cauliflower in a Coat Dressed," a showstopping dish that’s as delicious as it is visually appealing. A whole cauliflower is transformed into a crispy, golden masterpiece by draping it in a decadent coating made from breadcrumbs, Parmesan cheese, and a medley of warming spices like smoked paprika and garlic powder. Gently dipped in an egg wash and baked to perfection, this roasted cauliflower is tender on the inside with an irresistibly crunchy exterior. Perfect as a vegetarian main course or a flavorful side dish, it’s beautifully finished with a sprinkle of fresh parsley for an elegant touch. Whether you're impressing dinner guests or treating your family to a healthy-yet-indulgent option, this baked cauliflower recipe is a true culinary centerpiece. Key for SEO: Baked cauliflower recipe, crispy cauliflower recipe, whole roasted cauliflower.
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Recipe Information
Ingredients
- 1 head whole cauliflower
- 0.5 cup all-purpose flour
- 0.75 cup breadcrumbs
- 0.25 cup grated Parmesan cheese
- 3 tablespoons olive oil
- 2 large egg
- 2 tablespoons milk
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 0.5 teaspoon black pepper
- 1 teaspoon salt
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Rinse the cauliflower head and remove any green leaves. Trim the stem to create a flat base, being careful to keep the head intact.
In a medium mixing bowl, whisk together the eggs and milk until well combined.
In a shallow dish, combine the flour, breadcrumbs, Parmesan cheese, garlic powder, smoked paprika, salt, and black pepper.
Brush the cauliflower head with olive oil to lightly coat it.
Dip the cauliflower first into the egg mixture, ensuring it is covered evenly, then roll it in the breadcrumb mixture to coat it completely. Press gently to help the coating adhere.
Place the coated cauliflower on the prepared baking sheet, stem side down.
Drizzle the remaining olive oil over the top of the cauliflower to ensure the coating will crisp up in the oven.
Bake in the preheated oven for 45–50 minutes, or until the coating is golden brown and the cauliflower is tender when pierced with a knife.
Remove the cauliflower from the oven and let cool for 5 minutes before transferring it to a serving plate.
Garnish with freshly chopped parsley before slicing and serving.
Nutrition Facts
Calories |
1430 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.4 g | 92% | |
| Saturated Fat | 16.2 g | 81% | |
| Polyunsaturated Fat | 7.9 g | ||
| Cholesterol | 462 mg | 154% | |
| Sodium | 4325 mg | 188% | |
| Total Carbohydrate | 156.7 g | 57% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 24.8 g | ||
| Protein | 56.7 g | 113% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 536 mg | 41% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 2129 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
