This Parmesan-crusted cauliflower with herbs is quick, easy and very delicious! Try it for dinner tonight – as a side, or as the main. And what about serving it as a healthy, low-carb snack? This was actually our lunch on the day we photographed this. A fabulous couscous salad and piled on cauliflower.
Recipe Notes
Use oil spray rather than drizzling with oil because too much oil causes the crust to be a bit soggy. If you don’t have oil spray, toss the cauliflower with 1 tbsp oil and reducing the oil drizzled on the tray to 1 1/2 tbsp.
Use 50 g freshly grated Parmesan. Don’t measure by cups because the volume of fresh grated Parmesan is far greater than store bought for the same weight.
Crispness: This cauliflower version is not quite as crispy as the potato version, simply because cauliflower has a higher water content.
But there’s definite crispiness, you’ll come across patches of it in each piece, and some pieces are more crispy than others.
Reheating: This doesn’t reheat because the water content in cauliflower is higher.
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