The baked cauliflower florets are a light and appetizing side dish, a quick and simple recipe to prepare that allows you to serve a healthy dish without sacrificing taste. Baked cauliflower is enriched with flavor thanks to a generous sprinkle of parmesan and paprika, achieving a crunchy texture thanks to the touch of breadcrumbs. A drizzle of oil for seasoning and nothing more! This recipe, besides being healthy and quick, offers the advantage of being able to bake the cauliflower directly in the oven without the need to pre-boil it, a bit like in the recipe for cauliflower pizzaiola. This has several benefits: firstly, the cauliflower retains many of its beneficial properties and its flavor, as it does not lose valuable substances in water. Furthermore, this method of preparation reduces the number of dishes to wash and limits odors in the kitchen. Personally, I find that cauliflower florets cooked directly in the oven are particularly delicious: while becoming soft, they maintain a distinct texture and, thanks to the breadcrumbs, deliver a pleasant crispness on the surface. Baked cauliflower is a tasty side dish that fits any menu and can be a recipe to try even for those who normally do not like this vegetable.
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- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
- Energy 101.35 (Kcal)
- Carbohydrates 10.99 (g) of which sugars 3.10 (g)
- Proteins 4.80 (g)
- Fat 5.40 (g) of which saturated 1.48 (g)of which unsaturated 0.60 (g)
- Fibers 3.67 (g)
- Sodium 289.64 (mg)
Indicative values for a portion of 125 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Baked Cauliflower Florets
If you are celiac, you can make the recipe using gluten-free breadcrumbs.
- 1.3 lbs cauliflower (florets)
- 1/4 cup breadcrumbs (for me gluten-free)
- 2 tbsps grated parmesan
- 1 tsp smoked paprika
- 1 drizzle extra virgin olive oil
- 2 pinches salt
- to taste pepper
Tools
- 1 Cutting Board
- 1 Knife
- 1 Bowl
- 1 Baking Tray large
- Parchment Paper
How to Prepare Baked Cauliflower Florets
To prepare baked cauliflower, first clean the cauliflower by removing the leaves and central stem. Obtain the florets and cut the larger ones in half or in quarters, so you have florets approximately the same size (1).
Wash and drain them well, then place them in a bowl. Add two pinches of salt and a teaspoon of smoked paprika (2). Mix with your hands to distribute the seasonings well. Also add the breadcrumbs and parmesan (3).
Mix carefully using your hands, to ensure the seasonings adhere well to all the florets (4). Line a large baking tray or directly the oven tray with parchment paper. Arrange the cauliflower florets next to each other, in a single layer. Drizzle with oil (5).
Bake the cauliflower florets in a preheated oven at 392°F (static) for about 25 minutes. When it is tender and golden on the surface, remove it from the oven (6) and enjoy it hot.
You can serve baked cauliflower as an appetizer, as a side dish, or, by doubling the ingredients, as a light and vegetarian main course.
Storage
Baked cauliflower is best when freshly made, but if you have leftovers, you can store it in the refrigerator for a couple of days and then briefly heat it in the oven or microwave.
Tips and Variations
You can also prepare Romanesco broccoli with this same recipe, extending the cooking time by 5 minutes if necessary. You can personalize the dish to your liking, using different spices and herbs: curry, cumin, turmeric, garlic powder, chives…
