• By Dana Sparks

Making Mayo’s Recipes: Parmesan roasted cauliflower

July 19, 2018

Parmesan roasted cauliflower in a casserole dish

Here's a great side dish to try this weekend with cauliflower. Then, after you master this technique, try it with broccoli, Brussels sprouts or a combination.

Each Thursday, one of the more than 100 video recipes from the Mayo Clinic Healthy Living Program is featured on the Mayo Clinic News Network — just in time for you to try over the weekend. You also can have the recipes delivered via the Mayo Clinic App.

These recipes are created by the executive wellness chef and registered dietitians at the Mayo Clinic Healthy Living Program. Find more recipes and other healthy living insights on the Mayo Clinic App.

Watch: Parmesan roasted cauliflower.

Journalists: Broadcast-quality video (1:06) is in the downloads.

Serves 6

½ cup panko bread crumbs
¼ cup finely grated Parmesan cheese
2 tablespoons olive oil
1 teaspoon fresh lemon zest
1 teaspoon finely chopped fresh basil
¼ teaspoon paprika
¼ teaspoon kosher salt
3 cups small cauliflower florets

Fill a medium pot with water and bring to a boil. Heat oven to 375 F. Lightly coat an 8-by-8-inch baking dish with cooking spray.

In a small bowl, combine the bread crumbs, cheese, oil, lemon zest, basil, paprika and salt. Use your hands to evenly combine the mixture.

Place the cauliflower in boiling water for 3 minutes; drain. Place the cauliflower in the baking dish and sprinkle the bread crumb mixture evenly over the top. Bake for about 15 minutes or until crust is lightly brown.

Nutritional information per  ½ cup: 84 calories; 6 g total fat; 1 g saturated fat; 0 g transfat; 4 g monounsaturated fat; 3 mg cholesterol; 163 mg sodium; 6 g total carbohydrate; 1 g dietary fiber; 1 g total sugars; 3 g protein.