Pro Tips for Best Results
- Cut florets into similar sizes so they roast at the same rate.
- Don’t overcrowd the pan; use two pans if needed to keep a single layer.
- Toss the cauliflower really well in oil before adding panko so the crumb mixture adheres.
- Flip the florets halfway through roasting to brown multiple sides evenly.
- Add more cayenne or a pinch of crushed red pepper if you like it spicier.
Serving Ideas
- Serve as a side with roasted chicken, steak, fish, or plant-based mains.
- Pair with garlic aioli, ranch, tahini sauce, or spicy yogurt dip for snacking.
- Add leftovers to grain bowls, salads, or wraps for extra flavor and crunch.
- Include on a party platter alongside other roasted veggies and dips.
Storage and Reheating
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in a hot oven or air fryer (375–400°F) for a few minutes to re-crisp; avoid microwaving if possible, as it softens the coating.
- Best enjoyed fresh from the oven when the panko and Parmesan are at peak crispiness.
Frequently Asked Questions
1. Can I make this without Parmesan for a dairy-free version?
Yes. Simply omit the Parmesan and rely on the panko and seasonings; you can add extra smoked paprika or nutritional yeast for more savory depth.
2. How do I keep the cauliflower from getting soggy?
Dry the florets well after washing, coat them lightly but thoroughly in oil, and roast at high heat in a single layer with space between pieces so moisture can evaporate.
3. Can I use regular breadcrumbs instead of panko?
You can, but the texture will be less airy and crisp. Panko is recommended for the crunchiest result.
4. Do I need to parboil the cauliflower first?
No. With small-ish florets and high-heat roasting, the cauliflower will become tender inside without pre-cooking. Parboiling can make it more prone to steaming and losing crispness.
Crispy roasted cauliflower is an easy, versatile recipe you can keep in rotation as a weeknight side or party snack. Once you’ve tried this version, experiment with different spices—like curry, za’atar, or Italian herbs—and see which combinations your readers or family love most so you can share your signature crispy cauliflower variation.