Roasted Cauliflower With Parmesan-Panko Crumble

Name: Roasted Cauliflower With Parmesan-Panko Crumble
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup panko (Japanese breadcrumbs); 3 1/2 oz. finely grated Parmesan (about 1 cup); 2 1/2 oz. coarsely grated sharp cheddar cheese (about 1 cup); 2 Tbsp. plus 1 cup (2 sticks) unsalted butter, melted; 4 large heads of cauliflower, cored, outer leaves removed; 4 garlic cloves, finely grated; 3 Tbsp. thyme leaves (from about 1 bunch); 20 large shallots, peeled, halved, quartered if very large, divided; 8 tsp. kosher salt, divided; 2 tsp. freshly ground pepper, divided; 1/2 cup chopped parsley; Lemon wedges (for serving)

Servings: persons

1 cup panko (Japanese breadcrumbs)
3 1/2 oz. finely grated Parmesan (about 1 cup)
2 1/2 oz. coarsely grated sharp cheddar cheese (about 1 cup)
2 Tbsp. plus 1 cup (2 sticks) unsalted butter, melted
4 large heads of cauliflower, cored, outer leaves removed
4 garlic cloves, finely grated
3 Tbsp. thyme leaves (from about 1 bunch)
20 large shallots, peeled, halved, quartered if very large, divided
8 tsp. kosher salt, divided
2 tsp. freshly ground pepper, divided
1/2 cup chopped parsley
Lemon wedges (for serving)

1
["Arrange racks in upper and lower thirds of oven; preheat to 450u00b0F. Toss panko, Parmesan, cheddar, and 2 Tbsp. butter in a medium bowl until combined. Sprinkle evenly onto a parchment-lined rimmed baking sheet. Bake on lower rack until cheese is melted and bubbling and panko is deep golden brown, 6-8 minutes. Let cool. Crumble into small pieces; set aside until ready to use.", "Meanwhile, cut cauliflower into 1/2""-thick steaks (it's okay if the outside ends break apart).", "Whisk garlic, thyme, and remaining 1 cup butter in a medium measuring cup.", "Toss half of cauliflower, half of shallots, 1/2 cup butter mixture, 4 tsp. salt, and 1 tsp. pepper on a rimmed baking sheet until coated. Repeat with remaining cauliflower, shallots, 1/2 cup butter mixture, 4 tsp. salt, and 1 tsp. pepper on another rimmed baking sheet. Roast, tossing veggies and rotating sheets from top to bottom halfway through, until tender and browned, 45-55 minutes.", "Let cool slightly. Transfer to a platter. Top with reserved crumble and parsley. Serve with lemon wedges for squeezing over.", "Uncrumbled panko mixture can be baked 1 day ahead. Wrap baking sheet with plastic and store at room temperature."]

514

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup panko (Japanese breadcrumbs), 3 1/2 oz. finely grated Parmesan (about 1 cup), 2 1/2 oz. coarsely grated sharp cheddar cheese (about 1 cup), 2 Tbsp. plus 1 cup (2 sticks) unsalted butter, melted, and more.

Yes, Roasted Cauliflower With Parmesan-Panko Crumble falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!