Ina Garten Roasted Cauliflower Snowflakes

Ina Garten Roasted Cauliflower Snowflakes, an easy make ahead side dish, came to her through a chain of friends who kept passing it along. Five ingredients, one sheet pan, and 30 minutes give you crispy Parmesan cauliflower for any family dinner.

The trick is slicing the cauliflower into half-inch-thick rounds instead of florets, so you get more flat surface against the hot pan. More contact means crispier edges under that panko and Parmesan crust.

Source: Make It Ahead (2014)

Ina Garten Roasted Cauliflower Snowflakes

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Course: Side DishCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

30

minutes

Calories

275

kcal

Thick rounds of cauliflower roasted at 425 degrees until golden, then finished with crunchy panko breadcrumbs and salty Parmesan for a hands-off side.

Ingredients

• 1 head cauliflower (about 2 1/2 pounds)
  

• Good olive oil
  

• Kosher salt and freshly ground black pepper
  

• 1/2 cup panko (Japanese bread flakes)
  

• 1/2 cup freshly grated Parmesan cheese (see note)

Directions

• Preheat oven: Preheat the oven to 425 degrees.
• Prep and roast cauliflower: Remove the leaves and trim the stem of the cauliflower but leave the core intact. With a sharp slicing knife, cut the whole cauliflower in large (1/2-inch-thick) slices. Don't worry if the slices fall apart; they'll look like snowflakes. Place the cauliflower on a sheet pan, drizzle with 3 tablespoons of olive oil, and sprinkle with 3/4 teaspoon salt and 1/4 teaspoon pepper. Roast the cauliflower for 15 minutes.
• Add panko and finish: Toss the panko with 1 tablespoon of olive oil, sprinkle on the cauliflower, and roast for another 10 to 15 minutes, until tender and browned. Sprinkle with the Parmesan and roast for another minute or two. Immediately, scrape the pan with a metal spatula and toss the cauliflower and Parmesan. Serve hot or at room temperature.

Tools for this recipe

• Nordic Ware half sheet pan, Victorinox Fibrox 8-inch chef's knife, Winco slotted fish spatula, Parmigiano Reggiano wedges, aged 24 months. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different cheese instead of Parmesan?

Pecorino Romano works well because it has a similar salty, sharp bite. Gruyère is another option if you want something milder. Grate whatever cheese you pick on a box grater so it melts evenly across the cauliflower.

How do I store leftover roasted cauliflower snowflakes?

Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat on a sheet pan at 400 degrees for about 5 minutes to bring back the crunch. The microwave works in a pinch, but the panko goes soft.

Can I prep this ahead of time?

Cut the cauliflower into slices, put them in a plastic bag with a damp paper towel, and refrigerate for up to 3 days. Roast and finish the recipe when you are ready to serve. The panko and Parmesan go on during cooking, so save those for roasting day.

What kind of sheet pan works best?

A large rimmed sheet pan gives the cauliflower room to spread in a single layer. Crowding the pan traps steam and you end up with soft cauliflower instead of crispy edges. If your slices don't all fit, use two pans.

Can I add other seasonings to this recipe?

Red pepper flakes or smoked paprika both work sprinkled on before roasting. Keep extra spices light because the Parmesan and panko already add plenty of flavor. A squeeze of lemon juice right out of the oven adds brightness without changing the dish too much.