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Roasted Cauliflower with Parmesan-Panko Crumble

Roasted Cauliflower with Parmesan-Panko Crumble

Revisado por pares por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 28 Ene 2026

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This roasted cauliflower with parmesan-panko crumble is a sophisticated vegetarian dish that elevates the humble brassica into something truly special. By roasting thick cauliflower steaks at a high temperature, the natural sugars caramelise to create a deep, nutty flavour that contrasts perfectly with the sharp, melted shallots. It is a wonderful alternative to a traditional Sunday roast or a stunning centrepiece for a seasonal dinner party.

The real secret to this recipe lies in the savoury topping, which combines Japanese-style breadcrumbs with sharp cheddar and salty Parmesan. Once baked into a golden, crisp brittle, it provides a satisfying crunch that makes every bite feel indulgent. Finished with fresh parsley and a bright squeeze of lemon, this healthy yet comforting dish is a brilliant way to showcase seasonal produce.

Ingredients for Roasted Cauliflower with Parmesan-Panko Crumble

110g panko (Japanese breadcrumbs)
100g finely grated Parmesan (about 120g )
70g coarsely grated sharp cheddar cheese (about 230g )
2 tablespoons plus 230g (2 sticks) unsalted butter, melted
4 large heads of cauliflower, cored, outer leaves removed
4 dientes de ajo, finamente rallados
3 tablespoons thyme leaves (from about 1 bunch)
20 large shallots, peeled, halved, quartered if very large, divided
8 teaspoons kosher salt, divided
2 teaspoons freshly ground pepper, divided
1/2 cup chopped parsley
Rodajas de limón (para servir)

How to make Roasted Cauliflower with Parmesan-Panko Crumble

Arrange racks in upper and lower thirds of oven; preheat to 232°C. Toss panko, Parmesan, cheddar, and 2 tablespoons 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 230g butter in a medium measuring cup.

Toss half of cauliflower, half of shallots, 110g butter mixture, 4 teaspoons salt, and 1 teaspoon pepper on a rimmed baking sheet until coated. Repeat with remaining cauliflower, shallots, 110g butter mixture, 4 teaspoons salt, and 1 teaspoon 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.

Do Ahead: Uncrumbled panko mixture can be baked 1 day ahead. Wrap baking sheet with plastic and store at room temperature.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.