Cauliflower with Lemon Mayonnaise Cheddar Crust
Elevate your cauliflower game with this irresistible recipe for Cauliflower with Lemon Mayonnaise Cheddar Crust! This dish combines tender roasted cauliflower florets with a zesty lemon-infused mayonnaise spread, topped with a golden, crispy layer of sharp cheddar cheese and breadcrumbs. With just a simple drizzle of olive oil and a quick mix of pantry staples, this recipe delivers a perfect balance of creamy, tangy, and cheesy flavors in every bite. Ready in under an hour, this easy yet impressive side dish or vegetarian main course is ideal for weeknight dinners or special occasions. Garnished with fresh parsley for a pop of color, this crowd-pleaser is as visually stunning as it is delicious. Perfect for lovers of roasted vegetables, cheesy bakes, and bold flavors, this cauliflower recipe will quickly become a go-to favorite in your kitchen arsenal!
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Recipe Information
Ingredients
- 1 whole Cauliflower head
- 0.5 cup Mayonnaise
- 2 tablespoons Lemon juice
- 1 teaspoon Lemon zest
- 0.5 teaspoon Garlic powder
- 0.25 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 1 cup Sharp cheddar cheese, shredded
- 0.5 cup Breadcrumbs
- 1 tablespoon Olive oil
- 2 tablespoons Fresh parsley, chopped (optional for garnish)
Instructions
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
Remove the outer leaves from the cauliflower head and cut the cauliflower into large florets, keeping them evenly sized for consistent cooking.
In a small bowl, mix the mayonnaise, lemon juice, lemon zest, garlic powder, salt, and black pepper until well combined. Set the mixture aside.
In a separate bowl, combine the shredded cheddar cheese and breadcrumbs, mixing them together thoroughly.
Place the cauliflower florets on the prepared baking sheet and drizzle them with olive oil, tossing to coat evenly.
Using a spoon or brush, spread the lemon mayonnaise mixture evenly over the top of each cauliflower floret.
Sprinkle the cheddar breadcrumb mixture generously over each floret, pressing gently to help it adhere.
Bake in the preheated oven for 30-35 minutes, or until the cauliflower is tender and the cheddar breadcrumb topping is golden and crispy.
Remove the baking sheet from the oven and let the dish cool slightly. Garnish with freshly chopped parsley before serving, if desired.
Serve warm as a side dish or a vegetarian main course. Enjoy!
Nutrition Facts
Calories |
1804 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.8 g | 181% | |
| Saturated Fat | 34.9 g | 174% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 238 mg | 79% | |
| Sodium | 2496 mg | 109% | |
| Total Carbohydrate | 103.6 g | 38% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 16.7 g | ||
| Protein | 48.2 g | 96% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 976 mg | 75% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 1448 mg | 31% | |
*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.
