Cauliflower has come into its own in the last few years. I feel like every restaurant menu now has some form of roasted cauliflower and rightfully so – it’s the perfect vessel for any flavor! One of my favorite spots has smashed cauliflower with the most crispy edges. Being a vegetarian blogger and a food scientist, I knew Live Eat Learn needed its own version! To get the smashed texture, I used the same technique you would for smashed potatoes (all you need is a jar!). And of course, it’s coated in garlic, parmesan, and a healthy dose of salt. Now, we have a lot of cauliflower recipes but I don’t know if any can compare to these crispy little golden nuggets!
Why you’ll love it
Crispy edges are created by smashing the cauliflower. This flattening means the edges are going to brown quicker and thus become crispy. 6 ingredients are all you need to make the most mouthwatering appetizer. And, I bet you already have them in your fridge or pantry! Perfect for that cauliflower you forgot about. And by that I mean you bought it with full intention of eating it and then it got stuck in the back of the fridge and now it’s a little soft. That’s perfectly fine for smashed cauliflower!
Ingredients for Smashed Cauliflower with Parmesan
Cauliflower: This is a vegetarian staple. You can buy a whole head and chop it up into bite-size pieces or buy already chopped cauliflower in a bag. The flavor: You will need fresh minced garlic, fresh lemon juice (if you can), and grated parmesan to create the main flavor punch. The basics: We need a little olive oil to get that nice crunch and salt to help bring out the other flavors.
How to make Crispy Cauliflower
Making smashed cauliflower couldn’t be easier. You’ll need a large baking sheet, a large bowl, and a jar or cup to smash. Here’s what you do:
Storage
There is no doubt that smashed cauliflower is best straight from the oven because that’s when it’s the most crispy. But, leftovers will keep 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.
Why this Recipe Works
This recipe uses a few tricks I learned over the years to develop the most crispy cauliflower. Here’s why it works:
Flipping the cauliflower halfway through ensures they are golden and cooked all the way around. Ensure adequate space between the pieces to allow hot air to circulate. Otherwise, how will the sides of the cauliflower cook? Raising the heat for the second bake helps to caramelize the parmesan and the cauliflower edges.
What’s the best jar for smashing?
I like to use the bottom of a wide mason jar or a standard drinking glass or whiskey glass. I’ve found that a diameter of about 2-3″ is the easiest to smash the florets.
What’s the difference between smashed, mashed, and roasted cauliflower?
Smashed cauliflower is exactly what it sounds like, the vegetable is smashed after an initial cook time and then cooked again to get crispy. Mashed cauliflower is blended or mashed after being steamed and roasted cauliflower is baked in the oven at a high temperature.
Can I make this ahead of time?
You can make part of it ahead of time. You can toss the cauliflower in the seasoning and leave it in the fridge the day before baking.
Can this be made vegan?
Yup, you can use vegan parmesan. It melts pretty good but might take a little bit longer to roast. Boy, has the world come a long way with vegan products!
how to serve parmesan cauliflower
This recipe is awesome because it’s so versatile. It makes the perfect side dish or appetizer and can be served in so many ways. To highlight just how versatile it is, I wanted to share some ideas. You’re gonna want to try these!
As an appetizer with your favorite sauce like Romesco Sauce, Homemade Pesto, or Kefir Ranch Dressing. As a topping on Buddha Bowls, Vegetarian Tacos, or this Kale Salad with Tzatziki Dressing. As a side dish to other restaurant-level dishes like Pasta with Radicchio & Goat Cheese, Mushroom Risotto, or
Did you make this recipe? Be sure to leave a review below and tag me @liveeatlearn on Facebook or Instagram!
