Roasted Cauliflower with Crispy Breadcrumbs
Elevate your vegetable game with this irresistible Roasted Cauliflower with Crispy Breadcrumbs recipe! Perfectly golden cauliflower florets are roasted to tender perfection, while a savory breadcrumb topping infused with garlic, fresh parsley, and a hint of lemon zest adds crunch and flavor. Finished with a sprinkling of Parmesan cheese, this dish is a harmonious blend of textures and tastes that’s both wholesome and indulgent. With just 15 minutes of prep time and straightforward cooking steps, you’ll have a stunning side or light main dish that’s sure to impress. Ideal for dinner parties or quick weeknight meals, this cauliflower recipe is a delicious way to showcase the magic of simple, fresh ingredients. Keywords: roasted cauliflower, crispy breadcrumbs, Parmesan cauliflower, easy vegetable side dish.
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Recipe Information
Ingredients
- 1 head Cauliflower
- 4 tablespoons Olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 whole Garlic cloves
- 2 tablespoons Fresh parsley
- 1 teaspoon Lemon zest
- 0.75 cup Breadcrumbs
- 0.25 cup Parmesan cheese
Instructions
Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
Cut the cauliflower head into small florets, roughly the same size for even roasting.
In a large bowl, toss the cauliflower florets with 2 tablespoons of olive oil, salt, and black pepper until evenly coated.
Spread the cauliflower florets in a single layer on the prepared baking sheet and roast in the preheated oven for 20 minutes, or until tender and golden brown, stirring halfway through.
While the cauliflower is roasting, finely mince the garlic cloves and chop the parsley.
In a medium skillet over medium heat, add the remaining 2 tablespoons of olive oil.
Add the minced garlic to the skillet and sauté for 30 seconds until fragrant, being careful not to burn it.
Stir in the breadcrumbs and cook, stirring frequently, for 3 to 4 minutes, or until golden and crispy.
Remove the skillet from the heat and stir in the chopped parsley and lemon zest.
Once the cauliflower is roasted, transfer it to a serving dish.
Sprinkle the toasted breadcrumb mixture over the roasted cauliflower and gently toss to combine.
Top with freshly grated Parmesan cheese and serve warm.
Nutrition Facts
Calories |
1084 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.2 g | 89% | |
| Saturated Fat | 14.8 g | 74% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 22 mg | 7% | |
| Sodium | 3528 mg | 153% | |
| Total Carbohydrate | 97.4 g | 35% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 17.6 g | ||
| Protein | 32.0 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 429 mg | 33% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 1967 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.
