Roasted Cauliflower

Roasted Cauliflower is a delicious and nutritious side dish that is perfect for any occasion. With a crispy golden coating and tender interior, this roasted cauliflower is sure to be a hit with the whole family!

Why Make This Recipe

Roasting cauliflower brings out its natural sweetness and adds a wonderful depth of flavor. The crispy coating made with panko breadcrumbs and Parmesan cheese takes this dish to the next level. Plus, the creamy herb sauce is the perfect accompaniment, adding a burst of freshness to every bite.

How to Make Roasted Cauliflower

Ingredients:

For the Cauliflower:

• 1 kg cauliflower, cut into bite-sized florets
• 150 g panko breadcrumbs
• 100 g all-purpose flour
• 3 large eggs, beaten
• 5 tablespoons extra virgin olive oil
• 1 teaspoon dried Italian seasoning
• A handful of fresh parsley, finely chopped
• 100 g Parmesan cheese, freshly grated
• A pinch of fine sea salt
• Freshly ground black pepper, to taste

For the Creamy Herb Sauce (Optional):

• 200 g sour cream
• 100 g plain yogurt
• A handful of fresh parsley, finely chopped
• Salt, to taste
• Freshly ground black pepper, to taste
• A squeeze of fresh lemon juice

Instructions:

1. Preheat the Oven:
   • Preheat your oven to 400°F (200°C), ensuring it’s hot and ready for roasting.
2. Prepare the Cauliflower:
   • Wash the cauliflower florets and dry them thoroughly to ensure crispness.
3. Coat the Cauliflower:
   • Set up a coating station with three shallow dishes.
   • Place the flour seasoned with salt and pepper in the first dish.
   • Beat the eggs in the second dish.
   • Mix the panko breadcrumbs, Italian seasoning, chopped parsley, and grated Parmesan cheese in the third dish.
   • Dredge each cauliflower floret in the flour, shaking off the excess.
   • Dip next into the beaten eggs, then finally coat with the panko mixture, pressing gently to adhere.
4. Bake:
   • Arrange the coated cauliflower florets on a baking sheet lined with parchment paper.
   • Drizzle with olive oil for a golden color and crisp texture.
   • Bake in the preheated oven for 20-25 minutes, or until the cauliflower is tender on the inside and crispy golden brown on the outside.
   • Halfway through the baking time, turn the florets over to ensure even cooking.
5. Prepare the Sauce:
   • While the cauliflower is roasting, mix the sour cream, yogurt, chopped parsley, salt, pepper, and a squeeze of lemon juice in a bowl.
   • Adjust the seasoning to taste.
6. Serve:
   • Once the cauliflower is perfectly roasted, remove from the oven and let it cool slightly on the baking sheet.
   • Serve warm with the creamy herb sauce on the side for dipping.

FAQs

Can I use other vegetables instead of cauliflower?

Yes, you can use broccoli, Brussels sprouts, or even carrots following the same recipe.

Can I make this recipe ahead of time?

While roasted cauliflower is best enjoyed fresh, you can prepare the cauliflower ahead of time and roast it just before serving.

Can I skip the creamy herb sauce?

Yes, the roasted cauliflower is delicious on its own, but the creamy herb sauce adds an extra layer of flavor that complements the dish perfectly.