I’m excited to share my Parmesan Roasted Cauliflower as one of my Delicious Cauliflower Recipes, since a simple pantry trick turns ordinary florets into something guests always ask about at dinner.

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I can’t get enough of these Crispy Parmesan Roasted Cauliflower bites. Perfectly roasted florets get this addictive crunchy shell from Parmesan cheese and panko breadcrumbs, and somehow they feel fancy and totally snackable at the same time.

There’s a sneaky twist that makes them extra crunchy, I won’t ruin it here, but it’s why people keep asking for the recipe. Serve them when you want something a little different, not boring, and slightly indulgent without being heavy.

Call them Cauliflower Crisps and suddenly everyone wants in, even folks who usually avoid their veggies.

Ingredients

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cauliflower brings fiber and vitamin C, mild nutty taste, great for low carb diets
Parmesan adds salty umami and protein crisp browning and rich cheesy flavor
Panko gives crunch and light carbs helps coating stay extra crispy
Egg binds and adds protein mayo option keeps it moist when egg free
olive oil adds healthy fats and helps golden browning mild fruity note
Garlic powder gives savory depth without moisture easy even spread flavor
Lemon zest brightens with citrus tang cuts richness and lifts flavors
Parsley adds fresh herb contrast small vitamin boost and green color

Ingredient Quantities

1 medium head cauliflower about 1.5 to 2 lb

1 large egg or 2 tablespoons mayonnaise for egg free option

1/2 cup finely grated Parmesan cheese

3/4 cup panko breadcrumbs

2 tablespoons olive oil

1 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon smoked paprika or regular paprika

3/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1 teaspoon lemon zest optional

2 tablespoons chopped fresh parsley optional

1/4 teaspoon red pepper flakes optional

How to Make this

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1. Preheat oven to 425°F and line a baking sheet with parchment or foil, or lightly oil it so the crumbs dont stick.

2. Cut 1 medium head cauliflower into bite sized florets and pat them very dry with paper towels so the coating sticks better.

3. In a shallow bowl whisk 1 large egg until smooth, or use 2 tablespoons mayonnaise in a bowl for the egg free option.

4. In a second shallow bowl mix 1/2 cup finely grated Parmesan, 3/4 cup panko breadcrumbs, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon smoked or regular paprika, 1/4 teaspoon red pepper flakes if using, and a pinch more salt and pepper.

5. Toss the dry florets with 2 tablespoons olive oil, 3/4 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper so each piece has some oil and seasoning.

6. Dip each oiled floret into the egg or mayo, let excess drip off, then press firmly into the Parmesan-panko mixture so it gets a good crust.

7. Arrange the coated florets in a single layer on the prepared sheet with space between them so they can crisp, dont overcrowd the pan.

8. Lightly brush or spray a little more olive oil over the tops (this helps browning) and bake at 425°F for about 22 to 28 minutes, flipping once halfway through, until golden and crispy. If your oven has convection start checking a few minutes earlier.

9. Remove from oven, sprinkle with 1 teaspoon lemon zest, 2 tablespoons chopped fresh parsley and extra red pepper flakes if you like heat, let sit 3 to 5 minutes so the crust firms, then serve warm.

Equipment Needed

1. Rimmed baking sheet (line with parchment or foil or lightly oil it)
2. 2 shallow bowls (one for egg or mayo, one for the Parmesan-panko mix)
3. Whisk or fork (to beat the egg)
4. Chef’s knife and cutting board (to cut the cauliflower into florets)
5. Measuring cups and spoons (for Parmesan, panko, spices, oil)
6. Paper towels or a clean kitchen towel (pat the florets very dry, dont skip this)
7. Pastry brush or oil mister (to brush or spray oil over tops)
8. Tongs or two forks plus a spatula (for dipping, arranging on the sheet and flipping)

FAQ

Q: How do I get the cauliflower really crispy?
A: Dry the florets super well after washing, toss them in the egg or mayo binder so the panko sticks, use finely grated Parmesan mixed with panko, coat evenly, spread in a single layer on a preheated baking sheet and roast at 425 F for about 22 to 28 minutes, flip once. Convection ovens or an air fryer help a lot, and don’t crowd the pan or they steam instead of crisp.

Q: Can I make this without egg or make it vegan?
A: Yes. For an egg free version use the 2 tablespoons mayonnaise from the recipe as written, or vegan mayo for a fully vegan dish. Swap Parmesan for nutritional yeast or a vegan grated cheese. You can also use 3 to 4 tablespoons aquafaba or plain dairy free yogurt as a binder, but taste and texture will vary a bit.

Q: Will frozen cauliflower work?
A: It can, but frozen cauliflower holds more water so you must thaw completely and pat very dry, then roast at a slightly higher temp or longer so it doesn't get soggy. Fresh heads give the best crispiness though, so if you can choose fresh, do that.

Q: How should I store leftovers and reheat them so they stay crisp?
A: Store in an airtight container in the fridge for up to three days. Reheat in a 375 to 400 F oven or in the air fryer for about 8 to 10 minutes until hot and crisp again. Avoid the microwave unless you don't care about sogginess.

Q: Can I make this ahead or freeze it?
A: You can bread the florets and freeze them on a tray until solid, then transfer to a bag. Bake from frozen, adding about 5 to 8 minutes to the bake time. You can also fully bake and freeze, but reheat in the oven or air fryer to bring back the crunch.

Q: Any simple flavor swaps or add ins that work well?
A: Yes, swap smoked paprika for regular if you want less smoke, add 1 quarter teaspoon red pepper flakes for heat, stir 1 teaspoon lemon zest into the panko for brightness, or mix chopped fresh parsley in after roasting. You can also add a tablespoon or two of chopped herbs to the breadcrumb mix for more fresh flavor.

Crispy Parmesan Roasted Cauliflower Recipe Substitutions and Variations

Egg: if you need egg-free, use 2 tbsp mayonnaise, or 1/4 cup plain Greek yogurt, or 3 tbsp aquafaba (chickpea brine) to help the crumbs stick.
Parmesan cheese: swap with Pecorino Romano for a sharper tang, or use 1/4 cup nutritional yeast for a vegan, cheesy flavor, or grated Asiago.
Panko breadcrumbs: use crushed cornflakes, crushed crackers (saltines or Ritz), or almond meal for a low carb option, they’ll brown a bit different though.
Olive oil: replace with avocado oil for higher smoke point, melted butter for richer taste, or a neutral oil like canola if you prefer.

Pro Tips

1. Dry the florets like your life depends on it. Pat them, spin them in a salad spinner or spread on towels and let sit a few minutes — extra water = soggy coating, so take the extra minute to really get them dry.

2. Mayo works great as the egg substitute, and honestly it helps the crust brown better than a plain egg sometimes. If you want an even thicker, crunchier crust, press the crumbs on firmly and chill the coated florets for 10 to 20 minutes before baking so the crumb layer firms up.

3. Make the panko and parm work harder: pulse the panko a few quick times in a food processor so it sticks better, or toast it in a dry pan with a little oil for nuttier flavor. Also, spray or brush a little oil on top right before baking instead of drowning them in oil, you’ll get better crisping without greasiness.

4. Give them room and heat that oven smartly. Use a rack on the sheet if you have one so air can crisp the bottoms, don’t overcrowd the pan, and if you have convection start checking a few minutes earlier because ovens run hot. Leftovers re-crisp in a hot oven for 5 to 7 minutes, microwave will ruin the crunch.