Panko and Parmesan Cauliflower
This roasted side dish is anything but average! The toasty florets have amazing flavor all by themselves, but then they get kicked up a notch with a crispy panko and Parmesan crust to sprinkle on top. You’ll never think of cauliflower as a boring veggie ever again!
1 large head cauliflower
4 tablespoons olive oil, divided
1/4 teaspoon coarse salt, divided
1/4 teaspoon freshly ground black pepper, divided
1/4 cup plain panko (Japanese bread crumbs)
1 teaspoon of lemon zest
1 clove garlic, finely minced
2 tablespoons roughly chopped fresh parsley
1/4 cup freshly grated Parmesan
1. Preheat oven to 425°F.
Cut the stem and any leaves from the cauliflower and quarter the head. Cut out the exposed core and discard along with the stem and leaves. Using a paring knife, cut the cauliflower into smaller, bite size florets. Group the cauliflower on a large, rimmed baking sheet. Drizzle 3 tablespoons of oil over the grouping, plus 1/8 teaspoon of salt, and 1/8 teaspoon of pepper. Toss to combine and spread the florets out on the baking sheet in an even single layer.
Roast in a preheated oven until the edges begin to brown, about 15 minutes. Toss the florets and roast for another 5- 10 minutes until browned to your liking.
While the cauliflower roasts, heat the remaining 1 tablespoon of olive oil in a small sauce pan over medium heat. Add the panko and stir to coat in the oil. Continue stirring constantly until the bread crumbs take on a golden color. Add the minced garlic and red pepper flakes and cook for an additional minute until fragrant and the panko is a deep golden color. Remove from the heat, and stir in the lemon zest, parsley and remaining 1/8 teaspoon salt and pepper. Set aside.
Remove the cauliflower from oven and transfer to a serving platter. While the florets are still hot, sprinkle the Parmesan evenly over the top. Allow the cheese a few seconds to melt, then top with the panko mixture and serve.
Categories:Side DishesCera Mitchell