Roasted Cauliflower
30 minServes 5
Crispy-edged roasted cauliflower florets coated in garlic, parmesan and panko breadcrumbs.
| prepPreheat oven to 425°F / 220°C (200°C fan). | ||||
| 1 large head cauliflower, cut into florets | Toss cauliflower with oil, salt, pepper, garlic, parmesan & panko | Spread on tray, roast 425°F / 220°C, 20 min | Flip, roast 5 min until golden & tender | Serve, sprinkle with parsley if using |
| 37 ml olive oil | ||||
| 1/2 teaspoon salt | ||||
| 1/2 teaspoon pepper | ||||
| 2 garlic cloves, finely minced | ||||
| 15 g parmesan, finely grated | ||||
| 30 g panko breadcrumbs | ||||
| 3 g parsley, roughly chopped (optional) | ||||
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