Ingredients:

  • 1 large head Cauliflower (approx. 2 lbs/900g), cut into florets
  • 3 tbsp Extra Virgin Olive Oil
  • 1 tsp Sea Salt
  • 1/2 tsp Cracked Black Pepper
  • 1/2 cup Panko Breadcrumbs (30g)
  • 1/2 cup Aged Asiago Cheese (50g), freshly grated
  • 4 cloves Garlic, minced
  • 1 tbsp fresh Parsley, finely chopped
  • 1/2 tsp Red Pepper Flakes

Instructions:

  1. Preheat your oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper or a silicone mat.
  2. Wash and thoroughly dry the cauliflower florets; removing moisture is essential to prevent steaming and ensure a crispy texture.
  3. In a large mixing bowl, toss the cauliflower florets with the extra virgin olive oil, sea salt, and cracked black pepper until every piece is evenly coated.
  4. Spread the cauliflower in a single layer on the prepared baking sheet, ensuring there is space between florets for air circulation.
  5. In a separate small bowl, combine the Panko breadcrumbs, grated Asiago cheese, minced garlic, chopped parsley, and red pepper flakes.
  6. Roast the cauliflower for 15-20 minutes, then sprinkle the Asiago breadcrumb mixture evenly over the florets and roast for an additional 5-10 minutes until the cheese is toasted and the topping is golden brown.