Crispy Panko-Coated Cauliflower

Crispy Panko-Coated Cauliflower
When flipping through a new cookbook or a magazine there are always some recipes that seem to just jump out at you.  The appealing pictures or particular ingredients make you think, wow, I have to make that!  Well, this cauliflower recipe was one of those for me.

One of the reasons this recipe stood out was of course because of the cauliflower.  Cauliflower is not just broccoli’s pale little sister, but a versatile vegetable that tastes great prepared in a number of different ways.  The other reason was the panko.  I’ve never used panko in a dish before and a recent conversation with a co-worker convinced me that these especially crispy breadcrumbs were a must try.

Cauliflower, garlic, and panko

Ready to see if panko could live up to my coworker’s praises, I set about making this new recipe.  The resulting cauliflower caramelized around the edges and had a slightly sweet flavor that was well-complimented by the crispy garlic infused panko.

For the most part I was quite pleased with my first panko experience.  I did notice that by the end of meal that the panko had lost some of its crunch though.  Leftovers from this dish would definitely not have the same texture as the freshly made version.

Cauliflower and Panko

Crispy Panko Coated Cauliflower
Adapted from Cooking Light (12/09)

To steam the cauliflower, I used a steam basket in one of our pots on the stove. The original recipe includes instructions for cooking the cauliflower in the microwave.

  • 1 head of cauliflower
  • 2 tablespoons of olive oil, divided
  • ½ cup panko
  • 2 garlic cloves
  • salt and pepper to taste

Slice the cauliflower into small florets and steam florets until they are tender, but still slightly crisp.

To toast the panko, heat a tablespoon of oil in a skillet. Once the oil is hot, add panko to the pan. Cook for a few minutes or until the panko becomes golden brown, stirring constantly.

Remove toasted panko from the pan and heat the remaining oil. Add the garlic and the steamed cauliflower. Cook the mixture until the edges of the cauliflower begin to brown, stirring occasionally. Top cauliflower with the panko and salt and pepper to taste.

Cauliflower and Panko

Tasty Easy Healthy Green Recipe Ratings:

Recipe Report Card Notes About Recipe Ratings

Tasty Rating


Four Chefs (Delicious!)

Definitely a tasty way to prepare cauliflower.

Easy Rating


Four Easy Chairs (“ABC, Easy as 123…”)

Although this dish does require the use of two pans, it is pretty easy to put together. The ingredients are also all easy to find. I’m pretty sure panko can be found at most supermarkets (check the baking aisle).

Healthy Rating


Four Apples (Healthy, Wealthy, and Wise)

Although there is some added oil and the panko is not whole grain, the vitamin rich, waist-friendly cauliflower makes up for it.

Green Rating


Four Leaves (Mother Earth Approved)

All organic ingredients, except for the panko.
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1 comment to Crispy Panko-Coated Cauliflower

  • Marta

    I’m kind of cauliflower-phobic, but I know it’s super healthy. This looks like a great way to make it palatable – the miracles of panko! I could see how this would really improve on cauliflower. I’m definitely going to try this recipe.

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