30 minutes
A delicious and savory roasted cauliflower dish with crisp Parmesan coating.
Parmesan Cheese, grated
0 oz
tablespoons
Fresh Thyme, minced
teaspoons
teaspoons
teaspoons
Cauliflower Florets, cut into 2-inch pieces
0 lb
tablespoons
1. Preheat the Oven
Adjust your oven rack to the lowest position and preheat the oven to 450°F. Spray a rimmed baking sheet with vegetable oil spray.
2. Combine Dry Ingredients
In a medium bowl, combine the grated Parmesan cheese, cornstarch, minced fresh thyme, salt, and pepper. Stir until well mixed.
3. Toss Cauliflower with Olive Oil
In a large bowl, toss the cauliflower florets with the olive oil until each piece is well coated.
4. Coat Cauliflower with Parmesan Mixture
Add the Parmesan mixture to the cauliflower and toss until the florets are evenly coated.
5. Arrange Cauliflower on Baking Sheet
Pour the coated cauliflower onto the prepared baking sheet, distributing evenly, and flip the florets cut sides down.
6. Roast Cauliflower
Roast the cauliflower for about 15 minutes, until the bottom edges begin to brown.
7. Flip and Continue Roasting
Remove the baking sheet from the oven and carefully flip each floret. Return to the oven and roast for another 5 minutes, until browned and crisp.
8. Cool and Serve
Transfer the baking sheet to a wire rack and let the cauliflower cool for about 5 minutes. Use a spatula to place the cauliflower and crispy cheese bits onto a serving platter. Enjoy while warm.
Use the same coating on chicken breasts or thighs.
Apply the coating to fish like cod or haddock.
Use asparagus with Asiago cheese and lemon zest.
Use Brussels sprouts with Pecorino Romano and rosemary.
Coat tofu with the Parmesan-thyme mixture and bake until crispy.
Use fresh cauliflower, high-quality Parmigiano-Reggiano cheese, and fresh thyme for the best flavor and texture.
Mix grated cheese with minced fresh thyme, salt, pepper, and optional red pepper flakes or garlic powder. Use the 'shake and bake' method for even coating.
Preheat your oven and baking sheet, spread florets in a single layer with space for air circulation, and use parchment paper for easy cleanup.
Cut the cauliflower into even-sized florets to ensure they cook uniformly.
Add a fresh sprinkle of parmesan and thyme, and a light squeeze of lemon juice or zest after roasting.
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