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+ servings

Crispy Garlic Roasted Cauliflower Recipe

To die for crispy garlic roasted cauliflower with lemon and thyme, tossed with smoked paprika, and sprinkled with panko bread crumbs.
Course Side Dish
Cuisine Italian
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 4
Calories 348kcal
Author Florentina


  • 2 heads organic cauliflower – cut into florets
  • 3 tbsp extra virgin olive oil + more as needed
  • 1/3 cup panko breadcrumbs
  • 8 cloves garlic – peeled
  • 6 sprigs thyme
  • sea salt and black pepper to taste
  • 1 tsp garlic powder
  • 1 tbsp smoked paprika + more to taste
  • 5 organic eggs -lightly whisked together with 1 tbsp water + a pinch sea salt
  • 1 lemon -halved
  • 1/2 cup italian parsley (or cilantro or dill -roughly chopped )
  • 1/4 cup pumpkin seeds or pine nuts -toasted


  • Preheat your oven to 425″F.
  • In a large oven proof tray toss the cauliflower with the olive oil, garlic, thyme, sea salt, black pepper, garlic powder and smoked paprika. Sprinkle with the panko bread crumbs and bake for 45 minutes, stirring it gently half way through.
  • After 45 minutes and once the cauliflower is nice and golden crispy around the edges, pour the eggs all over the cauliflower without stirring or touching it.
  • Roast in the oven for an addition 2-3 minutes until the eggs have set.
  • Serve out of the roasting dish garnished with the herbs and sprinkled with the pumpkin seeds or pine nuts.
  • Give it a squeeze of the lemon juice and enjoy with some freshly cracked black pepper on top.


You can use 2 small heads of cauliflower or 1 large one.


Calories: 348kcal | Carbohydrates: 26g | Protein: 15g | Fat: 22g | Saturated Fat: 3g | Cholesterol: 204mg | Sodium: 208mg | Potassium: 1156mg | Fiber: 8g | Sugar: 7g | Vitamin A: 1860IU | Vitamin C: 167.1mg | Calcium: 142mg | Iron: 4.3mg