Parmesan Baked Cauliflower

Print Recipe

5 from 1 vote

This Parmesan baked cauliflower is an easy side dish with simple ingredients yet loads of flavor!

Prep Time30

Cook Time15

Total Time45

Course: Side Dish

Cuisine: Italian

Servings: servings

Calories: 258kcal

Author: Rosemary Molloy

Ingredients

2 tablespoons olive oil (divided)
1 large cauliflower head (divided into florets)
2 tablespoons butter
4-5 tablespoons bread crumbs
2-3 pinches salt
2-3 dashes black pepper
½ cup freshly grated parmigiano
1 tablespoon fresh parsley (finely chopped)

US Customary - Metric

Instructions

Pre-heat oven to 350F/180C. Lightly grease the medium baking dish with one tablespoon of the olive oil.
In a large pot of salted boiling water cook the florets until al dente, approximately 4-5 minutes. Drain and place in a medium baking dish, top with small pieces of the butter, sprinkle with the bread crumbs, then the salt and pepper, parmesan cheese and top with the chopped parsley. Drizzle with 1 tablespoon of olive oil.
Bake for approximately 15-18 minutes, then broil for 2-3 minutes until browned on top. Serve immediately. Enjoy!

Notes

Can I make this ahead of time?

While this dish tastes best fresh there are a few time-saving shortcuts you could try! Wash, dry and cut the cauliflower into florets then store in the refrigerator until ready to use. You could also assemble the dish up to the point of baking then store in the refrigerator until ready to bake.

How to store leftover cauliflower?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or for crispier results reheat for a few minutes in the air fryer.

Nutrition