Description
A crisp, nutty, and slightly caramelized cauliflower side dish with a salty Parmesan crust, perfect for weeknights or entertaining.
Ingredients
Scale
- 750 g (1.65 lb) cauliflower, cut into florets (about 6–8 cups)
- 45 ml (3 tbsp) olive oil
- 60 g (1/2 cup) almond flour, finely ground
- 50 g (1/2 cup) finely grated Parmesan cheese
- 2 cloves garlic, minced (about 6 g)
- 1 tsp lemon zest (from 1 small lemon)
- 1/2 tsp paprika or smoked paprika
- 1 tsp Diamond Crystal kosher salt (6 g)
- 1/2 tsp freshly ground black pepper (1 g)
- 2 tbsp fresh parsley, chopped (for finishing)
Instructions
- Preheat the oven to 220°C (425°F). Line a rimmed baking sheet with parchment paper.
- Combine almond flour, Parmesan, paprika, kosher salt, and black pepper in a large bowl.
- Add cauliflower florets, olive oil, and minced garlic to the bowl and toss until coated.
- Toss the florets in the dry mixture until coated evenly, then arrange in a single layer on the baking sheet.
- Roast for 20–22 minutes until edges begin to darken, then flip and roast for another 8–10 minutes.
- Broil for 60–90 seconds until the crust is crisp and golden, watching closely.
- Remove from the oven and sprinkle lemon zest and parsley. Serve warm.
Notes
Avoid overcrowding the pan for the crispiest results. For make-ahead, toss florets with oil and the dry mix and refrigerate for up to 8 hours.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 285
- Sugar: 3g
- Sodium: 540mg
- Fat: 23g
- Saturated Fat: 6g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 18mg