This is a great base recipe to be used as a side dish or appetizer with dipping sauce or even tossed with buffalo sauce and served on slider buns for a vegan buffalo sandwich. Be sure to leave plenty of space around each floret on the pans so steam doesn’t prevent the cauliflower from becoming crispy.—Taste of Home Test Kitchen
Total Time

Prep: 20 min. Cook: 25 min.


6 servings


1 medium head cauliflower, broken into florets (about 6 cups)3 tablespoons olive oil1/2 teaspoon salt1/2 teaspoon pepper1/8 teaspoon cayenne pepper3/4 cup panko bread crumbs3/4 cup grated Parmesan cheese


Preheat oven to 450°. Line two 15x10x1-in. baking sheets with parchment; grease parchment. Place cauliflower in a large bowl. Add oil and seasonings; toss to coat.

In a shallow bowl, mix bread crumbs and cheese. Dip cauliflower in crumb mixture to coat, patting to help coating adhere. Place on parchment-lined baking sheets. Bake until golden brown, 20-25 minutes, rotating pans halfway through baking.

Nutrition Facts

3/4 cup: 131 calories, 9g fat (2g saturated fat), 6mg cholesterol, 361mg sodium, 9g carbohydrate (2g sugars, 2g fiber), 4g protein. Diabetic Exchanges: 2 fat, 1 vegetable, 1/2 starch.