Roasted Cauliflower with Parmesan-Panko Crumble

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 garlic cloves, finely grated

• 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

• 80g chopped parsley

• Lemon wedges (for serving)

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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.