Roasted Parmesan Crusted Cauliflower
Description
This roasted cauliflower makes a delicious appetizer for a small gathering or a side dish. Serve it with a marinara sauce on the side or enjoy it just as it is.
Ingredients
1 large head of cauliflower, firm
2 1/2 T. olive oil
black pepper, if desired
1/4 t. salt
olive oil spray*
finely chopped parsley, for garnish, if desired
Crust:
1/2 c. refrigerated, finely grated Parmesan cheese
1/4 c. panko breadcrumbs (Note 3)
1/2 t. dried oregano or thyme
1/2 t. paprika
1/2 t. black pepper
marinara sauce, for dipping if desired
Directions
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Preheat a standard oven to 390 degrees for or 350 degrees for a convection oven. Line a 12 x 16 inch baking tray with parchment paper; drizzle with oil, spreading oil over entire tray.
Mix crust ingredients in a small bowl.
Break cauliflower into large florets; cut very large florets into 3/5" thick slices, and the medium florets in halves. There should be a large flat surface area on each piece for the crust to adhere to.
Evenly sprinkle crust mixture all over the tray, not touching it once it's scattered. Place cauliflower down on the crust mixture, pressing down lightly., leaving a little room between pieces or they will steam and get soggy. Spray generously with oil. Sprinkle with a little black pepper, if desired. Bake for 20 minutes until crust is deep golden. Use tongs to turn the cauliflower so that the crust side is up. Bake for another 5 minutes.
Serve immediately, sprinkled with finely chopped parsley, if desired.
4-5 servings.
* Oil spray is preferred rather than drizzling with oil because too much oil causes the crust to get soggy. If you don't have oil spray, toss the cauliflower with 1 T. oil and reduce the oil drizzled on the tray to 1 1/2 T.
**To reheat leftovers, preheat a tray in an oven at 430 degrees, then drizzle with oil and spread using a brush, then put the cauliflower crust side down on the tray. Bake 5 - 10 minutes, not cooking too long, the soggier the cauliflower gets, the less crispy the crust.