This easy barefoot contessa roasted cauliflower makes a simple, healthy side dish with crispy golden edges and nutty flavour. Sliced into delicate “snowflakes,” it roasts beautifully and is topped with crunchy panko and Parmesan. It’s great hot or at room temperature, making it a flexible option for everyday meals or festive spreads.
Ingredients Needed
- 1 large head cauliflower (about 1.1kg / 2½ pounds)
- 60ml good olive oil
- ¾ tsp kosher salt (or sea salt flakes)
- ¼ tsp freshly ground black pepper
- 30g panko breadcrumbs
- 50g freshly grated Parmesan cheese
How To Make Roasted Cauliflower Snowflakes
- Preheat the oven: Preheat your oven to 220°C (fan 200°C) / 425°F.
- Prepare the cauliflower: Remove the leaves and trim the stem, keeping the core intact. Slice the cauliflower into 1.5cm (½-inch) thick slices—don’t worry if some fall apart; these make the best “snowflakes.”
- Season and roast: Place the cauliflower slices on a large baking tray, drizzle with 3 tablespoons (45ml) olive oil, and sprinkle with salt and pepper. Roast for 15 minutes.
- Add the crunchy topping: Toss the panko with 1 tablespoon (15ml) olive oil. Sprinkle over the cauliflower and roast for another 10–15 minutes, until golden and tender.
- Finish with Parmesan: Sprinkle the grated Parmesan over the cauliflower and return to the oven for 1–2 minutes, just until it melts.
- Toss and serve: Use a metal spatula to scrape up the cauliflower and Parmesan from the tray, tossing everything together. Serve hot or at room temperature.
Recipe Tips
- Use a sharp knife: A sharp knife ensures clean, even slices, helping the cauliflower cook uniformly.
- Don’t overcrowd the pan: Arrange cauliflower in a single layer on the baking tray; overcrowding can lead to steaming instead of roasting.
- Toast panko beforehand: For extra crunch, lightly toast the panko breadcrumbs in a dry pan before sprinkling over the cauliflower.
- Grate Parmesan finely: Finely grated Parmesan melts more evenly, coating the cauliflower better.
- Serve immediately: For the best texture and flavor, serve the dish hot right after roasting.
How To Store & Reheat Leftovers
- Refrigerate: Place leftover roasted cauliflower in an airtight container and refrigerate for up to 3 days.
- Reheating: Place leftover roasted cauliflower on a baking tray and warm in a preheated oven at 400°F for about 8–10 minutes until hot and crispy.
Nutrition Facts
Serving Size: 1 serving (approximately 150g)
- Calories: 160
- Total Fat: 11g
- Saturated Fat: 2.5g
- Cholesterol: 5mg
- Sodium: 320mg
- Potassium: 400mg
- Total Carbohydrate: 12g
- Dietary Fiber: 4g
- Sugars: 3g
- Protein: 5g
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Barefoot Contessa Roasted Cauliflower Snowflakes
Description
This easy barefoot contessa roasted cauliflower makes a simple, healthy side dish with crispy golden edges and nutty flavour. Sliced into delicate “snowflakes,” it roasts beautifully and is topped with crunchy panko and Parmesan. It’s great hot or at room temperature, making it a flexible option for everyday meals or festive spreads.
Ingredients
Instructions
- Preheat the oven: Preheat your oven to 220°C (fan 200°C) / 425°F.
- Prepare the cauliflower: Remove the leaves and trim the stem, keeping the core intact. Slice the cauliflower into 1.5cm (½-inch) thick slices—don’t worry if some fall apart; these make the best “snowflakes.”
- Season and roast: Place the cauliflower slices on a large baking tray, drizzle with 3 tablespoons (45ml) olive oil, and sprinkle with salt and pepper. Roast for 15 minutes.
- Add the crunchy topping: Toss the panko with 1 tablespoon (15ml) olive oil. Sprinkle over the cauliflower and roast for another 10–15 minutes, until golden and tender.
- Finish with Parmesan: Sprinkle the grated Parmesan over the cauliflower and return to the oven for 1–2 minutes, just until it melts.
- Toss and serve: Use a metal spatula to scrape up the cauliflower and Parmesan from the tray, tossing everything together. Serve hot or at room temperature.
Notes
- Use a sharp knife: A sharp knife ensures clean, even slices, helping the cauliflower cook uniformly.
- Don’t overcrowd the pan: Arrange cauliflower in a single layer on the baking tray; overcrowding can lead to steaming instead of roasting.
- Toast panko beforehand: For extra crunch, lightly toast the panko breadcrumbs in a dry pan before sprinkling over the cauliflower.
- Grate Parmesan finely: Finely grated Parmesan melts more evenly, coating the cauliflower better.
- Serve immediately: For the best texture and flavor, serve the dish hot right after roasting.
Barefoot Contessa Roasted Cauliflower Snowflakes