Ingredients:

  • 1 large head Cauliflower (approx. 800g), cut into bite-sized florets
  • 3 tbsp Extra Virgin Olive Oil
  • 1 tsp Sea salt
  • 1/2 tsp Cracked black pepper
  • 1/2 cup Panko breadcrumbs
  • 1/4 cup Grated Parmesan cheese
  • 1 tbsp Garlic powder
  • 3 cloves Garlic, finely minced
  • 1/2 tsp Smoked paprika

Instructions:

  1. Preheat your oven to 400°F (200°C). Wash the cauliflower florets and pat them completely dry with a kitchen towel to prevent steaming.
  2. In a large mixing bowl, toss the cauliflower florets with the extra virgin olive oil, sea salt, cracked black pepper, and garlic powder until evenly coated and glossy.
  3. In a separate small bowl, combine the panko breadcrumbs, grated Parmesan cheese, minced fresh garlic, and smoked paprika.
  4. Sprinkle the panko mixture over the oiled cauliflower and toss gently to adhere the crust to the florets.
  5. Spread the cauliflower in a single layer on a rimmed baking sheet, ensuring space between pieces for airflow.
  6. Bake for 20 minutes until the edges are deep golden and the crust is crisp. Garnish with fresh parsley if desired.