Ingredients:

  • 600g cauliflower, cut into bite-sized florets
  • 3 tbsp extra virgin olive oil
  • ½ tsp salt
  • ¼ tsp black pepper
  • ½ cup grated Parmesan cheese
  • ¼ cup Panko breadcrumbs
  • 1 tsp garlic powder

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
  2. Pat the cauliflower florets completely dry with a paper towel to prevent steaming.
  3. In a large bowl, toss the cauliflower florets with olive oil, salt, and pepper until evenly coated.
  4. In a separate small bowl, whisk together the grated Parmesan, Panko breadcrumbs, and garlic powder.
  5. Sprinkle the Parmesan mixture over the oiled cauliflower and toss vigorously until the florets are evenly coated.
  6. Spread the florets in a single layer on the baking sheet, ensuring at least an inch of space between each piece.
  7. Roast for 20–25 minutes, flipping the pieces halfway through, until they reach a deep golden-brown color.