Cauliflower with Herbed Crumb Topping
Transform your weeknight dinners with this irresistible recipe for Cauliflower with Herbed Crumb Topping, a dish that combines roasted cauliflower's natural sweetness with a crispy, flavorful topping that will leave everyone reaching for seconds. Tender cauliflower florets are oven-roasted to golden perfection, then topped with a savory blend of toasted panko breadcrumbs, grated Parmesan, fresh garlic, parsley, thyme, and zesty lemon for a burst of freshness in every bite. This easy, vegetarian-friendly side dish is perfect for holiday feasts or casual meals alike, and with just 15 minutes of prep time, it’s a breeze to whip up. Serve it warm as an accompaniment to your favorite roasted meats or enjoy it as a standout vegetarian main course.
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Recipe Information
Ingredients
- 1 head Cauliflower
- 3 tablespoons Olive oil
- 0.75 cup Panko breadcrumbs
- 0.33 cup Parmesan cheese, grated
- 2 tablespoons Fresh parsley, finely chopped
- 1 teaspoon Fresh thyme leaves, chopped
- 2 cloves Garlic, minced
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 teaspoon Lemon zest
Instructions
Preheat your oven to 400°F (200°C).
Prepare the cauliflower by removing the leaves and cutting it into bite-size florets. Rinse and thoroughly pat dry with a kitchen towel.
Place the cauliflower florets on a large baking sheet and drizzle with 2 tablespoons of olive oil. Toss to coat evenly and season lightly with a pinch of salt and pepper. Spread the florets out in a single layer to ensure even roasting.
Roast the cauliflower in the preheated oven for 20-25 minutes, stirring halfway through, until tender and golden brown around the edges.
While the cauliflower is roasting, prepare the herbed crumb topping. Heat 1 tablespoon of olive oil in a skillet over medium heat.
Add the panko breadcrumbs to the skillet and toast for 2-3 minutes, stirring constantly, until lightly golden and crispy.
Remove the skillet from heat and stir in the Parmesan cheese, parsley, thyme, minced garlic, salt, black pepper, and lemon zest. Mix well to combine.
Once the cauliflower is roasted, remove it from the oven and sprinkle the herbed crumb mixture evenly over the top.
Return the baking sheet to the oven and bake for an additional 5 minutes, or until the topping is golden brown and fragrant.
Remove from the oven and transfer to a serving dish. Serve warm as a side dish or enjoy it as a simple vegetarian entree.
Nutrition Facts
Calories |
802 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.1 g | 68% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 26 mg | 9% | |
| Sodium | 2802 mg | 122% | |
| Total Carbohydrate | 64.0 g | 23% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 14.8 g | ||
| Protein | 28.6 g | 57% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 478 mg | 37% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 1976 mg | 42% | |
*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.
