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Oven Roasted Panko-Parmesan Cauliflower


  • 2 lbs cauliflower florets [around 6-8 cups]
  • 1/4 cup olive oil
  • 4-5 cloves garlic minced
  • 1 tsp onion powder
  • 1 tsp red pepper flakes
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp oregano or dry Italian seasoning [optional]
  • 1/3 cup grated Parmesan cheese plus additional for garnishing.
  • 1/3 cup panko breadcrumbs
  • 2 medium green onions thinly sliced


    • Preheat the oven to 450°F. Spritz a large baking sheet liberally with cooking spray then set aside.
    • Place the cauliflower florets into a large mixing bowl. Drizzle with the olive oil and stir until coated. Add the remaining ingredients reserving the green onion for garnishing. Toss until evenly distributed.
    • Arrange on the baking sheet in a single layer. Drizzle lightly with additional olive oil.
    • Bake for 30 minutes, stirring once midway through cooking.
    • After 30 minutes, increase the oven temperature to 500°F and continue to cook for 3-4 minutes until golden.
    • Serve with an generous sprinkle of Parmesan cheese and garnish with thinly sliced green onions, if desired.