Crispy Roasted Cauliflower: A Simple and Delicious Recipe

Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper or lightly grease it with olive oil.

Prepare the Cauliflower:
Cut the cauliflower into bite-sized florets. Rinse them under cold water and pat them dry with a kitchen towel to ensure they roast evenly.

Make the Coating:
In a shallow bowl, combine the flour, Italian herbs, salt, and black pepper. In another bowl, whisk the eggs. In a third bowl, mix the panko breadcrumbs, grated Parmesan cheese, and minced garlic.

Coat the Cauliflower:
Dip each cauliflower floret into the flour mixture, then into the beaten eggs, and finally into the panko breadcrumb mixture, pressing gently to coat each piece evenly.

Roast the Cauliflower:
Arrange the coated cauliflower florets in a single layer on the prepared baking sheet. Drizzle with olive oil for extra crispiness.
Bake for 20-25 minutes, flipping halfway through, until the cauliflower is golden brown and crispy on the outside.

Garnish and Serve:
Once roasted, remove the cauliflower from the oven and sprinkle with freshly chopped parsley. Serve hot as a snack, side dish, or appetizer.

Serving and Storage Tips: