Roasted Parmesan panko Cauliflower

Roasted Parmesan panko Cauliflower
Roasted Parmesan panko Cauliflower

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • You'll need:

  • 2

    lb cauliflower florets [around 6-8 cups]

  • 1/4

    cup olive oil

  • 4-5

    cloves garlic, minced

  • 1

    tsp onion powder

  • 1

    tsp red pepper flakes

  • 1

    tsp smoked paprika

  • 1

    tsp salt

  • 1/2

    tsp black pepper

  • 1/2

    tsp oregano or dry Italian seasoning [optional]

  • 1/3

    cup grated Parmesan cheese, plus additional for garnishing.

  • 1/3

    cup panko breadcrumbs

  • 1

    green onion, thinly sliced

Directions

irections: Preheat the oven to 450°F. Spritz a large baking sheet liberally with cooking spray then set aside. Place the cauliflower florets into a large mixing bowl. Drizzle with the olive oil and stir until coated. Add the remaining ingredients. Toss until evenly distributed. Arrange on the baking sheet in a single layer. Drizzle lightly with additional olive oil. Bake for 30 minutes, stirring once midway through cooking. After 30 minutes, increase the oven temperature to 500°F and continue to cook for 3-4 minutes until golden. Serve with an generous sprinkle of Parmesan cheese and garnish with thinly sliced green onions, if desired. Yield: 6 servings

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