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Photo:Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Priscilla Montiel
Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Priscilla Montiel
Active Time:15 minsTotal Time:35 minsServings:8Jump to Nutrition Facts
Active Time:15 minsTotal Time:35 minsServings:8
Active Time:15 mins
Active Time:
15 mins
Total Time:35 mins
Total Time:
35 mins
Servings:8
Servings:
8
Jump to Nutrition Facts
Jump to recipe
Crispy, cheesy and with just the right amount of spicy kick from cayenne, thisParmesan Crusted Cauliflowercomes together quickly. Cauliflower is a versatile vegetable because it can take on so many different flavors and be so incredibly craveable—especially when coated in Parmesan and finished with fresh lemon zest and parsley. It’s also incredibly nutritious: rich in fiber as well as vitamin C, which is great for maintaining healthy skin. Check out our expert tips on how to prevent a soggy texture.
Tips from the EatingWell Test Kitchen
These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!
Nutrition Notes
Cook Mode(Keep screen awake)Ingredients1¼cupsgrated Parmesan cheese2teaspoonspaprika2teaspoonsItalian seasoning½teaspoonground pepper, divided⅛teaspooncayenne pepper1medium headcauliflower, cut into bite-size florets (6 cups)2tablespoonsextra-virgin olive oil2tablespoonslemon juice¼cup choppedfresh flat-leaf parsley2teaspoonsgratedlemon zest
Cook Mode(Keep screen awake)
Ingredients
1¼cupsgrated Parmesan cheese
2teaspoonspaprika
2teaspoonsItalian seasoning
½teaspoonground pepper, divided
⅛teaspooncayenne pepper
1medium headcauliflower, cut into bite-size florets (6 cups)
2tablespoonsextra-virgin olive oil
2tablespoonslemon juice
¼cup choppedfresh flat-leaf parsley
2teaspoonsgratedlemon zest
DirectionsPreheat oven to 425°F. Line a large rimmed baking sheet with parchment paper.Combine 1¼ cups Parmesan, 2 teaspoons each paprika and Italian seasoning, ¼ teaspoon pepper and ⅛ teaspoon cayenne in a large bowl. Spread in an even layer on the prepared baking sheet.Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Priscilla MontielPlace cauliflower in the same large bowl. Add 2 tablespoons each oil and lemon juice and the remaining ¼ teaspoon pepper; toss until well coated. Arrange the cauliflower florets, cut-sides down, in a single layer directly on top of the Parmesan mixture.Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Priscilla MontielRoast until the cauliflower is tender-crisp and the Parmesan is golden brown, 15 to 20 minutes. Let stand until the cauliflower cools and the Parmesan is set, 6 to 8 minutes. Top with ¼ cup parsley and 2 teaspoons lemon zest before serving.Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Priscilla MontielFrequently Asked QuestionsThis dish doesn’t store well, but you can make the Parmesan cheese mixture (Step 2) up to one day in advance and store it in the refrigerator in an airtight container. It will save a little time when you make the recipe the next day.There are a few things that you can do to prevent soggy cauliflower. Be sure you’ve dried the cauliflower well after you’ve washed it. Even though you will be adding oil and lemon juice, you don’t want any extra liquid. Don’t overcrowd the sheet pan—provide space around each floret so they roast and don’t steam. Also, roasting the cauliflower at a high temperature for a short time, like you do in this recipe, will help.This side dish is perfect alongside any protein, whether you’re planning to servechicken thighs,Easy Baked Fish Fillets,Healthy Oven-Fried Pork Chopsor ourRosemary & Garlic-Basted Sirloin Steak.EatingWell.com, September 2024
Directions
Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper.Combine 1¼ cups Parmesan, 2 teaspoons each paprika and Italian seasoning, ¼ teaspoon pepper and ⅛ teaspoon cayenne in a large bowl. Spread in an even layer on the prepared baking sheet.Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Priscilla MontielPlace cauliflower in the same large bowl. Add 2 tablespoons each oil and lemon juice and the remaining ¼ teaspoon pepper; toss until well coated. Arrange the cauliflower florets, cut-sides down, in a single layer directly on top of the Parmesan mixture.Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Priscilla MontielRoast until the cauliflower is tender-crisp and the Parmesan is golden brown, 15 to 20 minutes. Let stand until the cauliflower cools and the Parmesan is set, 6 to 8 minutes. Top with ¼ cup parsley and 2 teaspoons lemon zest before serving.Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Priscilla MontielFrequently Asked QuestionsThis dish doesn’t store well, but you can make the Parmesan cheese mixture (Step 2) up to one day in advance and store it in the refrigerator in an airtight container. It will save a little time when you make the recipe the next day.There are a few things that you can do to prevent soggy cauliflower. Be sure you’ve dried the cauliflower well after you’ve washed it. Even though you will be adding oil and lemon juice, you don’t want any extra liquid. Don’t overcrowd the sheet pan—provide space around each floret so they roast and don’t steam. Also, roasting the cauliflower at a high temperature for a short time, like you do in this recipe, will help.This side dish is perfect alongside any protein, whether you’re planning to servechicken thighs,Easy Baked Fish Fillets,Healthy Oven-Fried Pork Chopsor ourRosemary & Garlic-Basted Sirloin Steak.
Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper.
Combine 1¼ cups Parmesan, 2 teaspoons each paprika and Italian seasoning, ¼ teaspoon pepper and ⅛ teaspoon cayenne in a large bowl. Spread in an even layer on the prepared baking sheet.
Place cauliflower in the same large bowl. Add 2 tablespoons each oil and lemon juice and the remaining ¼ teaspoon pepper; toss until well coated. Arrange the cauliflower florets, cut-sides down, in a single layer directly on top of the Parmesan mixture.
Roast until the cauliflower is tender-crisp and the Parmesan is golden brown, 15 to 20 minutes. Let stand until the cauliflower cools and the Parmesan is set, 6 to 8 minutes. Top with ¼ cup parsley and 2 teaspoons lemon zest before serving.
Frequently Asked QuestionsThis dish doesn’t store well, but you can make the Parmesan cheese mixture (Step 2) up to one day in advance and store it in the refrigerator in an airtight container. It will save a little time when you make the recipe the next day.There are a few things that you can do to prevent soggy cauliflower. Be sure you’ve dried the cauliflower well after you’ve washed it. Even though you will be adding oil and lemon juice, you don’t want any extra liquid. Don’t overcrowd the sheet pan—provide space around each floret so they roast and don’t steam. Also, roasting the cauliflower at a high temperature for a short time, like you do in this recipe, will help.This side dish is perfect alongside any protein, whether you’re planning to servechicken thighs,Easy Baked Fish Fillets,Healthy Oven-Fried Pork Chopsor ourRosemary & Garlic-Basted Sirloin Steak.
Frequently Asked Questions
This dish doesn’t store well, but you can make the Parmesan cheese mixture (Step 2) up to one day in advance and store it in the refrigerator in an airtight container. It will save a little time when you make the recipe the next day.
There are a few things that you can do to prevent soggy cauliflower. Be sure you’ve dried the cauliflower well after you’ve washed it. Even though you will be adding oil and lemon juice, you don’t want any extra liquid. Don’t overcrowd the sheet pan—provide space around each floret so they roast and don’t steam. Also, roasting the cauliflower at a high temperature for a short time, like you do in this recipe, will help.
This side dish is perfect alongside any protein, whether you’re planning to servechicken thighs,Easy Baked Fish Fillets,Healthy Oven-Fried Pork Chopsor ourRosemary & Garlic-Basted Sirloin Steak.
EatingWell.com, September 2024
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Nutrition Facts(per serving)140Calories8gFat11gCarbs8gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
Sarah Pflugradt, Ph.D., RDN, CSCS
andLinda Frahm
Linda Frahm
SourcesEatingWell is committed to using high-quality, reputable sources—including peer-reviewed studies—to support the facts in our articles. Read about oureditorial policies and standardsto learn more about how we fact check our content for accuracy.U.S. Department of Agriculture.Cheese, parmesan, hard.
Sources
EatingWell is committed to using high-quality, reputable sources—including peer-reviewed studies—to support the facts in our articles. Read about oureditorial policies and standardsto learn more about how we fact check our content for accuracy.U.S. Department of Agriculture.Cheese, parmesan, hard.
EatingWell is committed to using high-quality, reputable sources—including peer-reviewed studies—to support the facts in our articles. Read about oureditorial policies and standardsto learn more about how we fact check our content for accuracy.
U.S. Department of Agriculture.Cheese, parmesan, hard.
