Ingredients:

  • 1 large head of cauliflower (approx. 800g)
  • 3 tbsp extra virgin olive oil
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 1/2 cup freshly grated Parmesan cheese
  • 1/4 cup panko breadcrumbs
  • 1 tbsp fresh parsley, finely chopped

Instructions:

  1. Preheat your oven to 425°F (220°C).
  2. Cut the 800g cauliflower into bite-sized florets, ensuring many have at least one flat side.
  3. Rinse the florets and pat them bone dry with a clean kitchen towel.
  4. In a large bowl, whisk the 3 tbsp olive oil with garlic powder, smoked paprika, salt, and pepper.
  5. Toss the cauliflower in the oil mixture until every nook and cranny is glistening.
  6. Sprinkle the 1/2 cup parmesan and 1/4 cup panko over the oiled cauliflower.
  7. Use your hands to press the crumbs onto the florets until the coating adheres to the tacky surface.
  8. Spread the florets onto a large baking sheet, ensuring they aren't touching.
  9. Bake for 20 minutes, flipping halfway through, until the cheese is deep amber and the panko is golden.
  10. Remove from the oven and immediately sprinkle with the finely chopped parsley until the residual heat releases the herb's aroma.