Parmesan roasted cauliflower

Parmesan roasted cauliflower is a great way to serve this tasty vegetable! Add a sprinkling of panko breadcrumbs for extra crunch and you have a delicious side dish that pairs perfectly with your favourite roast!

📝 Ingredients

• 1 medium cauliflower (approx 6" diameter)
• 3 tablespoons Panko breadcrumbs
• 2 tablespoons olive oil
• 3 tablespoons finely grated parmesan cheese
• 1/2 teaspoon salt (optional)
• 1/2 teaspoon black pepper
• 1 tablespoon chopped parsley (optional, for garnish)

👨‍🍳 Instructions

1. 1Strip the leaves from the cauliflower and then cut it in half, top to bottom. Using a sharp knife, make 2 diagonal cuts along the side of the inner core and remove it.
2. 2Once the core is removed you will see that the florets are compact but separate. Simply break them into individual florets. If some of the florets are too large you can cut them in half through the middle.
3. 3Place the florets into a mixing bowl and add the breacdrumbs, olive oil, grated parmesan cheese, salt and pepper.
4. 4Mix thoroughly to coat each floret with the mixture.
5. 5Arrange the florets on a baking tray (optionally lined with baking parchment) and sprinkle any remaining cheese and panko over the top.
6. 6Bake in a preheated oven (200C / 400F) for 20 minutes until the cauliflower is starting to char.
7. 7Use a spatula to flip the floret and return to the oven for a further 5 to 7 minutes until nicely browned.
8. 8Transfer the cauliflower to a serving dish, sprinkle with the parmesan and panko that has fallen onto the baking tray and garnish with chopped parsley. Serve immediately as a side dish.