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Crunchy Roasted Cauliflower

Section: Anytime Treats

Cauliflower pieces get coated in olive oil, garlic powder, smoked paprika, panko crumbs, and Parmesan. Roasting at high temps makes the outside crispy while the inside stays soft. Flip halfway to brown everything evenly. Enjoy warm as a snack or with your favorite main dishes for a yummy bite.

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Lindsey
Created By Lindsey
Most recently updated on Tue, 18 Nov 2025 23:04:00 GMT
A plate of roasted cauliflower with herbs. Save
A plate of roasted cauliflower with herbs. | cookbing.com

If you want a crunchy veggie side that’s packed with flavor, this roasted cauliflower is a winner. The combo of panko crumbs and Parmesan gives it a tasty crunch. It’s great as a snack, a side dish, or even tossed into your salads for extra oomph.

I whipped this up on a whim one night and now it’s my go-to way to enjoy cauliflower with a bit of a twist.

Basics

  • Olive oil: Helps spices stick and makes edges nice and crunchy
  • Parmesan cheese: Gives rich flavor and a golden brown finish but skip it if you want dairy-free
  • Garlic powder: Adds savory notes without being too strong
  • Salt and black pepper: Brings out the flavors perfectly
  • Smoked paprika: Adds a gentle smoky kick that’s not spicy
  • Panko breadcrumbs: Gives a light and airy crunch you can’t get with regular crumbs
  • Cauliflower: Go for firm heads with tight, white florets so they roast up tender and crisp

How To Make It

Heat the oven:
Turn your oven to 425°F (or 220°C). Get a big baking tray ready by lining it with parchment or lightly oiling it. This helps keep the cauliflower from sticking and cleans up easy.
Cut up the cauliflower:
Make sure to wash and dry it well. Chop it into medium pieces so they cook evenly and get crispy without getting mushy.
Spice and oil:
Toss the pieces in olive oil so everything’s coated. Then sprinkle on the smoked paprika, garlic powder, salt, and pepper. Mix so all the florets are covered with the spices.
Add the crispy bits:
Mix in the panko breadcrumbs and Parmesan cheese. Stir gently so every piece gets a crunchy coating. This makes all the difference for that golden crunch.
Set up to roast:
Lay the cauliflower pieces out on the tray in a single layer and give them some room. Crowding will make them steam and lose their crispness.
Bake till golden:
Put the tray in the oven and roast for 20 to 25 minutes. Flip the florets halfway so they brown evenly on all sides. They’re ready when golden and crunchy.
Let it rest:
Take them out and give them a few minutes to cool off. This bit helps the crunch stick around when you serve it.
Close-up of roasted cauliflower showing the crispy coating.
Close-up of roasted cauliflower showing the crispy coating. | cookbing.com

Making this together turned into a fun little weekend thing when I wanted to impress friends without breaking a sweat.

Keeping Leftovers

Swaps and Twists

Ways To Enjoy

Plate of roasted cauliflower garnished with herbs.
Plate of roasted cauliflower garnished with herbs. | cookbing.com

This crunchy roasted cauliflower impresses everyone with its perfect texture and great flavor.

Frequently Asked Cooking Questions

→ What’s the trick to crispy cauliflower?

Make sure each piece is nicely coated in olive oil and breadcrumbs. Roast at 425°F and turn them once halfway through to get an even crisp.

→ Can this be made vegan?

Definitely. Just skip the Parmesan or swap it with a vegan cheese to keep the flavor but avoid dairy.

→ Which spices bring out the best taste?

Smoked paprika and garlic powder add a warm, rich touch that goes well with the roasted cauliflower’s natural nuttiness.

→ How do I prep cauliflower for roasting?

Wash it well and dry completely. Cut into medium florets so they roast evenly and get crispy all around.

→ Why should the florets be spaced out on the pan?

Giving them room lets hot air flow between pieces so they crisp up instead of steaming.

Roasted Cauliflower

Golden cauliflower tossed with crunchy panko and tasty spices, great for snacking or as a side.

Preparation Time
15 minutes
Time to Cook
25 minutes
Overall Time
40 minutes
Created By: Lindsey

Type of Recipe: Snacks

Cooking Difficulty: Great for Beginners

Cuisine Style: Modern Western

Servings Yielded: 4 Number of Servings

Diet Preferences: Vegetarian Option

Ingredients List

→ Dry Stuff

01 A teaspoon each of garlic powder and smoked paprika
02 50 grams panko crumbs
03 20 grams Parmesan cheese, grated (skip if you want)
04 Salt and pepper to your taste

→ Veggies

05 Cut one cauliflower head into medium chunks

→ Fats

06 45 ml olive oil

Detailed Cooking Steps

Step 01

Heat oven to 220°C. Cover a baking tray with parchment or lightly oil it.

Step 02

Dry the washed cauliflower well. Then chop it into medium pieces for even cooking.

Step 03

Put the pieces in a big bowl. Drizzle olive oil, then mix in the garlic powder, paprika, salt, and pepper so everything’s covered.

Step 04

Stir in panko crumbs and Parmesan if you’ve got it. Make sure all bits get coated right.

Step 05

Lay the florets out one layer thick on the tray. Give them some space to get crispy.

Step 06

Bake for 20 to 25 minutes. Flip halfway through so they brown evenly and get nice and crunchy.

Step 07

Take them out and let cool a little. Serve warm for a snack or side dish.

Helpful Hints

  1. Skip the Parmesan or use plant-based cheese if you want it vegan.
  2. Space out the florets well so they crisp up better.
  3. Feel free to tweak spices to whatever you like.

Necessary Kitchen Tools

  • Oven
  • Big mixing bowl
  • Baking tray

Allergy Information

Always check ingredient labels for allergens and ask a doctor if unsure.
  • Has dairy if Parmesan is included
  • Contains gluten from panko crumbs

Nutritional Info (Per Serving)

These nutritional values serve as a guide and don’t replace advice from healthcare experts.
  • Calorie Count: 180
  • Fat Content: 9 grams
  • Carbohydrate Content: 20 grams
  • Protein Amount: 6 grams