Crispy, cheesy and with just the right amount of spicy kick from cayenne, this Parmesan Crusted Cauliflower comes together quickly. Cauliflower is a versatile vegetable because it can take on so many different flavors and be so incredibly craveable—especially when coated in Parmesan and finished with fresh lemon zest and parsley. It’s also incredibly nutritious: rich in fiber as well as vitamin C, which is great for maintaining healthy skin. Check out our expert tips on how to prevent a soggy texture.
Tips from the EatingWell Test Kitchen
These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!
- Use a smaller sheet pan; the smaller surface area will yield a thicker Parmesan cheese crust.
- While it’s best to cut florets from a head of cauliflower, you can purchase pre-cut florets at the grocery store—just make sure to cut any larger florets in half.
- For a smoky variation, you can replace the paprika with smoked paprika, or you can add a little onion flavor by topping the cauliflower with chives instead of parsley.
- Wait until the cheese cools down and hardens before breaking it apart and serving.
Nutrition Notes
- Cauliflower is packed with nutrition, and it’s particularly rich in potassium. Adding more potassium to your diet helps to pull excess sodium out of your body, which can lower blood pressure.
- Parmesan cheese is an excellent option when looking to maximize nutritional benefit in your meals. One ounce of Parmesan cheese has as much calcium as 1 cup of milk—that’s good news for your bones and your taste buds. Some Parmesan cheese is made with animal rennet, making it not vegetarian. If you’re following a vegetarian diet, be sure to purchase Parmesan labeled as vegetarian.
- Extra-virgin olive oil is brimming with heart-healthy monounsaturated fats. Using extra-virgin olive oil in place of foods high in saturated fat can help lower your LDL cholesterol and reduce chronic inflammation.
Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Priscilla Montiel
