Crispy Smashed Cauliflower With Parmesan

Crispy smashed cauliflower on a baking sheet.

5 from 1 rating

Crispy Smashed Cauliflower With Parmesan

Crispy smashed cauliflower bites with gooey Parmesan? Yes, please! This 6-ingredient recipe is your ticket to appetizer or side dish amazingness. It’s as easy as bake, smash, cheese, and bake again. Fair warning: these golden gems won’t last long!

Prep Time10

Cook Time35

Total Time45

Course: Appetizer, Main Dishes, Side Dishes

Cuisine: American

Diet: Diabetic, Gluten Free, Halal, Hindu, Kosher, Low Calorie, Low Fat, Vegetarian

Keyword: smashed cauliflower

Diet: Gluten-Free, Vegetarian

Occasion: Christmas, Thanksgiving

Time: 45 minutes or less

Servings: servings

Author: Sarah Bond

Ingredients

1 large head cauliflower
¼ cup olive oil 60 mL
4 cloves garlic minced
½ tsp salt
1 lemon zest and juice
½ cup grated Parmesan 40 g

Instructions

Prep: Preheat oven to 400°F (204°C). Cut cauliflower into bite-sized florets. In a large bowl, stir together ¼ cup olive oil, 4 cloves garlic, ½ tsp salt and the zest + juice of 1 lemon. Add cauliflower florets and gently stir to coat.
Bake: Arrange cauliflower in a single layer on a parchment-lined baking sheet. Bake for 30 minutes until fork-tender, flipping halfway through cooking.
Smash: Remove tray from oven and increase temperature to 425°F (218°C). Use a cup to firmly smash each piece of cauliflower until flattened. Top each with a mound of Parmesan cheese (about 1 teaspoon each).
Finish: Return the tray to the oven and bake for 5 to 10 minutes until cheese is melted and golden brown at the edges.
If it hasn't browned after 10 minutes, turn your oven to broil and watch closely for 1 to 2 minutes until finished.

Video

Notes

Storage: Leftovers will last in the fridge in an airtight container for up to 5 days. To reheat, just pop them back in the oven or the air fryer.

Can I make this ahead of time? Yes (partly)! You can toss the cauliflower in seasonings, then store the florets in the fridge the day before baking.

What's the best jar for smashing? I like to use the bottom of a wide mason jar, a standard drinking glass, or a whiskey glass. I've found that smashing the florets with a diameter of about 2-3" is the easiest.

Can this be made vegan? Yup—just use vegan Parmesan! It melts pretty well but might take a little bit longer to roast.

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