Roasted Cauliflower with Parmesan and Oregano

Cauliflower florets roasted until the edges are browned and caramelized. The parmesan and breadcrumb crust provides an immediate crunch and a bold umami flavor.

• Prep time: 15 min
• Cook time: 30 min
• Difficulty: Easy
• Calories: 238
• Protein: 6 g
• Carbs: 10 g
• Fat: 20 g

Ingredients

• 1 piece Cauliflower ( cut into florets )
• 4 tbsp Extra virgin olive oil
• 2 piece Garlic ( finely minced )
• 50 g Parmesan cheese ( grated )
• 30 g Breadcrumbs
• 1 tsp Oregano
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground

Instructions

1. Vegetable prep

   Break the cauliflower into small, even-sized florets. Wash and dry thoroughly to prevent steam from forming in the oven.

2. Raw seasoning

   In a mixing bowl, toss the florets with olive oil, minced garlic, oregano, salt, and pepper. Every piece should be glistening with oil.

3. First roast

   Spread on a tray without overlapping. Bake at 200°C. Toss halfway through. The vegetable should start to soften and the edges should begin to color.

4. Final crust

   Sprinkle parmesan and breadcrumbs over the cauliflower. Return to the oven for 10 minutes until the crust is golden and the smell of toasted cheese fills the air.

Chef's tips

• Do not overcrowd the tray, or the cauliflower will steam instead of roasting.
• The knife should slide into the stem like butter when it's done.

Storage

Keeps for 3 days in the fridge. Reheat for 5 minutes under the grill to restore the crunch.