Description
Barefoot Contessa roasted cauliflower snowflakes bring winter’s elegance to your dinner plate with crispy, golden edges and delicate seasoning. Olive oil, salt, and pepper elevate this simple vegetable into a delightful side dish you’ll crave again and again.
Ingredients
Scale
main ingredients:
- 1 large head cauliflower (about 1.1 kilograms / 2.5 pounds)
herbs and spices:
- 0.75 teaspoons kosher salt (or sea salt flakes)
- 0.25 teaspoons freshly ground black pepper
finishing ingredients:
- 60 milliliters good olive oil
- 30 grams panko breadcrumbs
- 50 grams freshly grated parmesan cheese
Instructions
- Prepare the cauliflower by removing outer leaves and trimming the stem while maintaining the core’s integrity. Slice the vegetable into uniform 0.6-inch (1.5-centimeter) thick sections, embracing any naturally occurring smaller pieces that will crisp beautifully during roasting.
- Position a large baking tray and arrange cauliflower slices in a single layer, ensuring maximum surface exposure for even caramelization.
- Generously drizzle of olive oil across the cauliflower pieces, thoroughly coating each slice. Season with kosher salt and freshly ground black pepper, distributing seasoning evenly.
- Transfer the tray to a preheated oven at 425°F (220°C), roasting for approximately 15 minutes until edges begin to turn golden brown and crisp.
- Meanwhile, combine panko breadcrumbs with of olive oil, mixing until breadcrumbs are lightly coated and glistening.
- Sprinkle the seasoned panko mixture uniformly over the partially roasted cauliflower, returning the tray to the oven for an additional 10-15 minutes until breadcrumbs transform into a rich, amber-colored crust.
- During the final moments of roasting, scatter freshly grated Parmesan cheese across the surface, allowing it to melt and integrate with the crispy panko coating.
- Remove from the oven and use a metal spatula to carefully lift and toss the cauliflower, ensuring all pieces are coated with the melted cheese and toasted breadcrumbs.
- Serve immediately while hot, or allow to cool to room temperature for a delightful textural experience.
Notes
- Knife precision matters when cutting cauliflower into uniform florets, ensuring even roasting and beautiful presentation.
- Space out cauliflower pieces generously on the baking tray to guarantee crispy edges and prevent unwanted steaming.
- Toasting panko beforehand transforms ordinary breadcrumbs into a golden, extra-crunchy coating that elevates the entire dish.
- Grating Parmesan with a microplane creates delicate cheese shavings that melt seamlessly and distribute flavor more effectively.
- Timing is crucial – serve this roasted cauliflower immediately while the edges are perfectly crisp and cheese is still warm and melty.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 160
- Sugar: 3g
- Sodium: 320mg
- Fat: 11g
- Saturated Fat: 2.5g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 5mg