I perfected Crispy Parmesan Roasted Cauliflower with a golden panko and Parmesan crust that hides a surprisingly tender, almost cheesy interior.

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I used to think roasted cauliflower was just a side until I discovered the magic of panko breadcrumbs and Parmesan cheese. The textures change everything, crunchy bits that sing while the florets stay tender.

My twist teeters between Cauliflower Parmigiana and Crispy Parmesan Roasted Cauliflower, yet it’s got its own stubborn attitude. The kitchen fills with this almost wrong kind of aroma that makes you drop whatever you were doing.

It’s the kind of dish I make when I want a little show without fuss, and yes, you will fight for the last piece.

Ingredients

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Cauliflower: crunchy, low cal, high fiber and vitamin C, makes dish hearty but light
Panko breadcrumbs: airy, extra crunch, mostly carbs so watch portions, gives golden crust
Parmesan cheese: salty, nutty, adds protein and calcium, boosts savory umami flavor
Olive oil: healthy monounsaturated fats, helps browning and richness, use sparingly
Eggs: bind the coating, add protein and moisture, keeps crumbs stuck on
Flour: helps batter stick, adds light structure, mostly carbs but mild flavor
Garlic and onion powders: concentrated savory punch, low cal, deepen overall flavor quickly
Lemon zest or juice: brightens richness, adds tangy zip, balances oil, optional but awesome

Ingredient Quantities

1 medium head cauliflower (about 1 1/2 to 2 lb)

1/2 cup all purpose flour

2 large eggs

1 cup panko breadcrumbs

1/2 cup finely grated Parmesan cheese, plus extra for serving

2 tablespoons olive oil

2 tablespoons melted butter

1 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon smoked paprika

1 teaspoon dried Italian seasoning

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 tablespoon lemon zest or juice (optional)

cooking spray or extra oil for the pan (optional)

How to Make this

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1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment or set a wire rack on the sheet and lightly spray or oil it so the florets don’t stick.

2. Cut 1 medium head cauliflower into bite size florets, pat very dry with paper towels, remove any soggy bits — dry florets = crisp coating.

3. Make three stations: 1) 1/2 cup all purpose flour; 2) 2 large eggs beaten; 3) in a bowl combine 1 cup panko breadcrumbs, 1/2 cup finely grated Parmesan, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon smoked paprika, 1 teaspoon dried Italian seasoning, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper and 1 tablespoon lemon zest or a squeeze of lemon if using. Drizzle 2 tablespoons olive oil and 2 tablespoons melted butter over the panko mix and toss until crumbs are evenly moistened, or pulse a couple times in a food processor to get a coarse, cohesive crumb.

4. Dredge each floret first in the flour, shaking off excess so you don’t get globs of flour.

5. Dip floured florets into the beaten eggs, let excess drip off.

6. Press the egg coated florets into the panko-Parmesan mixture, press firmly so the crumbs stick well, get both sides coated; for extra crunch press on another light layer.

7. Arrange coated florets in a single layer on the prepared pan or rack, not touching. Lightly spray or brush the tops with a little extra oil or cooking spray so they brown evenly.

8. Roast for 20 to 25 minutes, turning once about halfway through (around 10 to 12 minutes), until golden brown and tender. If you want them extra extra crispy give them 1 to 2 minutes under the broiler but watch close so they don’t burn.

9. Remove from oven, let rest 2 to 3 minutes, then sprinkle with extra grated Parmesan and a squeeze of lemon juice if desired — it brightens everything.

10. Serve warm with your favorite dip or salad, and a final tip: don’t overcrowd the pan, work in batches if needed, and always press the panko on good so it stays put while roasting.

Equipment Needed

1. Baking sheet (or sheet plus a wire rack) lined with parchment or lightly oiled
2. Chef knife and cutting board for breaking the cauliflower into florets
3. 3 mixing bowls (flour station, beaten eggs, panko-Parmesan mix)
4. Measuring cups and spoons for dry and wet ingredients
5. Whisk or fork to beat the eggs
6. Tongs or two forks to dredge and transfer florets
7. Silicone brush or cooking spray to oil the tops before roasting
8. Paper towels for patting florets very dry, plus a spatula to turn them in the oven

FAQ

Q: Can I make this gluten free?

A: Yes, swap the all purpose flour for a gluten free 1-to-1 flour or rice flour, and use gluten free panko or crushed cornflakes. Texture may be a little different but still tasty, you might need a touch more oil so it browns nicely.

Q: My coating keeps falling off, how do I fix that?

A: Make sure the cauliflower is very dry before you start, pat it with paper towels. Dredge in flour, dip in beaten egg, then press the panko-Parmesan mix firmly on each floret. Let the pieces rest on the baking sheet for 10 minutes so the crust sets, and spray or brush with oil before baking.

Q: How long and what temp should I bake them for maximum crisp?

A: Roast at 425 F for about 20 to 30 minutes until golden and crisp, flipping once halfway through. For extra crunch use the convection setting or bump to 450 F for the last 5 minutes, just watch so it doesn't burn.

Q: Can I make these ahead or freeze them?

A: Yes. For make-ahead: fully bake, cool, then refrigerate up to 3 days. To freeze: flash-freeze on a tray, then bag for up to 2 months; bake straight from frozen at 400 F for 12 to 18 minutes until hot and crisp. Reheating in the oven or toaster oven keeps them crisp better than the microwave.

Q: They came out a little soggy, what went wrong?

A: Most common issues are overcrowding the pan it causes steaming, or not enough oil on the crumbs. Space the florets out, use a wire rack over the baking sheet if you have one, and spray/brush a little oil on the crust before baking.

Q: What should I serve them with and can I add extra flavors?

A: Great with marinara, garlic aioli, ranch, or a squeeze of lemon and extra grated Parmesan. You can add a pinch of cayenne to the panko for heat, or swap smoked paprika for regular for a cleaner tomato-friendly flavor.

Oven Roasted Panko Parmesan Cauliflower Recipe Substitutions and Variations

All-purpose flour → Cornstarch or gluten-free flour (use same volume). Cornstarch gives a crispier coating, gluten-free AP flour works 1:1 if you’re avoiding wheat.
Eggs → Flax “eggs” or aquafaba (for 2 large eggs: mix 2 tbsp ground flax with 6 tbsp water, let sit; or use 6 tbsp aquafaba). Both bind well, flax adds a tiny nutty flavor, aquafaba is more neutral.
Panko breadcrumbs → Crushed cornflakes, crushed tortilla chips, or gluten-free breadcrumbs (use about 1 cup). Cornflakes give extra crunch, chips add flavor, GF crumbs keep it allergy friendly.
Parmesan → Pecorino Romano or nutritional yeast (use Pecorino 1:1; for vegan, try about 1/3 cup nutritional yeast plus a pinch of salt). Pecorino is saltier and tangier, nutritional yeast gives cheesy umami without dairy.

Pro Tips

– Pat the florets completely dry before you do anything else, like really dry them with paper towels and let them sit a minute, or the crumb wont crisp right; for even better crunch mix a tablespoon or two of cornstarch into the flour so the coating stays crisp instead of soggy.

– Make the panko sticky by tossing it with the fats first and pulse it just a couple times in a food processor so it forms little clusters that cling; when you press the crumbs onto each piece really press, and if you want extra crunch do a quick second press after the first coat.

– Roast on a wire rack over the baking sheet so hot air circulates around the florets, keep them in a single layer and dont crowd — flip once and give the tops a light spray or brush of oil so they brown evenly.

– Finish them last-minute with lemon and extra Parmesan right after they come out, and if youre reheating leftovers use a hot oven or an air fryer to re-crisp them instead of the microwave.

Oven Roasted Panko Parmesan Cauliflower Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I perfected Crispy Parmesan Roasted Cauliflower with a golden panko and Parmesan crust that hides a surprisingly tender, almost cheesy interior.

Servings

servings

Calories

392

kcal

Equipment: 1. Baking sheet (or sheet plus a wire rack) lined with parchment or lightly oiled
2. Chef knife and cutting board for breaking the cauliflower into florets
3. 3 mixing bowls (flour station, beaten eggs, panko-Parmesan mix)
4. Measuring cups and spoons for dry and wet ingredients
5. Whisk or fork to beat the eggs
6. Tongs or two forks to dredge and transfer florets
7. Silicone brush or cooking spray to oil the tops before roasting
8. Paper towels for patting florets very dry, plus a spatula to turn them in the oven

Ingredients

1 medium head cauliflower (about 1 1/2 to 2 lb)
1/2 cup all purpose flour
2 large eggs
1 cup panko breadcrumbs
1/2 cup finely grated Parmesan cheese, plus extra for serving
2 tablespoons olive oil
2 tablespoons melted butter
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon smoked paprika
1 teaspoon dried Italian seasoning
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon lemon zest or juice (optional)
cooking spray or extra oil for the pan (optional)

Directions

Preheat oven to 425°F (220°C). Line a baking sheet with parchment or set a wire rack on the sheet and lightly spray or oil it so the florets don't stick.
Cut 1 medium head cauliflower into bite size florets, pat very dry with paper towels, remove any soggy bits — dry florets = crisp coating.
Make three stations: 1) 1/2 cup all purpose flour; 2) 2 large eggs beaten; 3) in a bowl combine 1 cup panko breadcrumbs, 1/2 cup finely grated Parmesan, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon smoked paprika, 1 teaspoon dried Italian seasoning, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper and 1 tablespoon lemon zest or a squeeze of lemon if using. Drizzle 2 tablespoons olive oil and 2 tablespoons melted butter over the panko mix and toss until crumbs are evenly moistened, or pulse a couple times in a food processor to get a coarse, cohesive crumb.
Dredge each floret first in the flour, shaking off excess so you don't get globs of flour.
Dip floured florets into the beaten eggs, let excess drip off.
Press the egg coated florets into the panko-Parmesan mixture, press firmly so the crumbs stick well, get both sides coated; for extra crunch press on another light layer.
Arrange coated florets in a single layer on the prepared pan or rack, not touching. Lightly spray or brush the tops with a little extra oil or cooking spray so they brown evenly.
Roast for 20 to 25 minutes, turning once about halfway through (around 10 to 12 minutes), until golden brown and tender. If you want them extra extra crispy give them 1 to 2 minutes under the broiler but watch close so they don't burn.
Remove from oven, let rest 2 to 3 minutes, then sprinkle with extra grated Parmesan and a squeeze of lemon juice if desired — it brightens everything.
Serve warm with your favorite dip or salad, and a final tip: don't overcrowd the pan, work in batches if needed, and always press the panko on good so it stays put while roasting.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.