Our crispy cauliflower recipe is crunchy on the outside and tender on the inside. This version of the veggie will delight vegetarians and meat eaters alike.
Ingredients
1 medium head cauliflower, broken into florets (about 6 cups)
3 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon cayenne pepper
3/4 cup panko bread crumbs
3/4 cup grated Parmesan cheese
Instructions
1Prep the pans
2Preheat the oven to 450°F. Line two 15x10x1-inch baking sheets with parchment. Grease the parchment.
3Season the cauliflower
4Place the flowerets in a large bowl. Add the oil and seasonings, and toss to coat.
5Coat the cauliflower
6In a shallow bowl, mix the panko bread crumbs and Parmesan. Dip the florets into the crumb mixture to coat, patting to help the coating adhere.
7Bake the cauliflower
8Place the coated cauliflower on the parchment-lined baking sheets. Bake 20 to 25 minutes or until golden brown, rotating the pans halfway through baking to promote even cooking.
