Every few years, different foods suddenly pop into the spotlight. A couple years back it was chipotle and pomegranate. Then it was buffalo everything, and now cauliflower and kale really seem to be stealing the show. While I don’t mind kale and enjoy it in my salads, I LOVE cauliflower and could eat it everyday.
I see people doing super creative things on Pinterest with their cauliflower. Making it into pizza crust, shredding it into rice (I tried this and it tasted like mushy cauliflower, not rice) and using it as a dairy substitute for mac n cheese. While these substitutes are great for people looking to avoid certain foods, I like my cauliflower prepared as cauliflower. I don’t want to fool anyone into thinking they aren’t eating a vegetable.
I have two favorite cauliflower dishes. One is roasted cauliflower mac n cheese, which I really need to blog because it is sooooo good, and the other is this Parmesan Crusted Cauliflower. It is simple, easy, and rounds out any meal so well.
I realized that you all love simple veggie side dishes too when I posted this Parmesan and Panko Roasted Brussel Sprouts a few months ago. I knew the recipe was delicious, but didn’t think I would get so many hits on something as simple as a roasted veggie! But I was wrong. You guys love your veggies too! I love that we have that in common 🙂
These little cauliflower florets get all crispy and cheesy in the oven and I love how the cheese batter forms a crust. My favorite part is scraping the brown crunchy bits off the sheet pan and eating them right out of the oven. I dipped my cauliflower in marinara sauce, but it tastes just as good in some ranch dressing, topped with a little hot sauce, or even with ketchup.
I hope you try this Parmesan Crusted Cauliflower as a side dish with your next meal or just as a snack!
Parmesan Crusted Cauliflower
- 1 head of cauliflower cut into florets
- 2-3 eggs beaten *
- 4 tbsp. flour
- 1/2 cup panko bread crumbs
- 1/2 cup parmesan cheese plus 2 tbsp. more for sprinkling
- 1/2 tsp seasoned salt
- 1/2 tsp pepper
- salt to taste
- *My head of cauliflower was humongous. Use enough egg to make sure all your florets are coated. If your head is smaller use 2 eggs, if large, use 3.
Preheat oven to 425 degrees and spray a large baking sheet with cooking spray.
In a large mixing bowl, add your florets, seasoned salt, pepper, and beaten eggs. Stir well until all the florets are coated with the egg.
Add the flour and again, stir until everything is coated.
Add the panko and parmesan and stir until all florets are coated.
Lay florets in a single layer on your baking sheet.
Bake for 15 minutes on the top rack of your oven until the tops of the cauliflower are golden brown and you can see a crust forming.
Remove for oven and flip florets onto the other side.
Bake for another 15 minutes, or until this side is browned and crispy too.
Remove from oven and sprinkle with remaining parmesan. Taste and add more seasoning if desired. I usually add a little more salt and pepper.
Serve immediately with your choice of dipping sauce! Enjoy!