Kembang Kol Kulit Parmesan Panggang
Recipe VIDEO above. The healthier version of the popular Parmesan Crusted Potatoes! Try it for dinner tonight - as a side, or as the main meal. Or how about passing it around at a gathering?

Ingredients
4 servings
Instructions
- Preheat oven to 200C/390F (standard) or 180C/350F (fan/convection).
- Mix Crust ingredients in a small bowl.
- Break cauliflower into large florets. Cut very large florets into 1.5cm / 3/5" thick slices, and the medium florets in half. You want a large flat surface area on each piece for the crust to adhere to.
- Line a baking tray (30 x 40 cm / 12 x 16") with paper.
- Drizzle tray with oil. Use a cauliflower to spread the oil all over the paper (see video).
- Sprinkle Crust mixture all over the tray, as evenly as possible. Don't touch it once scattered.
- Place cauliflower down on the Crust mixture, pressing down lightly. Don't jam them right up against each other (they will steam and go soggy), keep a tiny bit of space between each one.
- Spray generously with oil. Sprinkle with a bit of black pepper (optional).
- Bake for 20 minutes until crust is deep golden.
- Use tongs to turn the cauliflower so the crust side is up. Bake for a further 5 minutes.
- Serve immediately, sprinkled with finely chopped parsley or other herb, if desired.
Nutrition per serving
153kcal
💰 Cost Estimate
Total Ingredients
$433.00
$433.00
Per Serving
$108.00/serving
$108.00/serving
🏠 Savings
~$866.00 vs buying!
~$866.00 vs buying!
📋 Price Breakdown (60% ingredients detected)
| Ingredient | Amount | Subtotal |
|---|---|---|
| head of cauliflower | 1 large | - |
| olive oil | 1 tbsp | $21.00 |
| Black pepper | - | - |
| Oil spray | - | - |
| Finely chopped parsley | - | - |
| / 50g grated parmesan | 0.5 cup | $313.00 |
| panko breadcrumbs | 0.25 cup | $60.00 |
| dried oregano or thyme | 0.5 tsp | $15.00 |
| paprika | 0.5 tsp | $13.00 |
| black pepper | 0.5 tsp | $11.00 |
*Estimated market prices, may vary by region
Recipe Assistant
Ask anything about this recipe




















Comments
Loading comments...