By Mayo Clinic Staff

Dietitian's tip:

This bread crumb topping is also great over roasted broccoli or Brussels sprouts.

To make this plant based, leave out Parmesan cheese or use vegan Parmesan cheese.

Number of servings

Serves 6
  1. DASH diet
  2. Plant-based
  3. Meatless
  4. Healthy-carb
  5. Kidney diet


  1. 1/2 cup panko bread crumbs
  2. 1/4 cup finely grated Parmesan cheese
  3. 2 tablespoons olive oil
  4. 1 teaspoon fresh lemon zest
  5. 1 teaspoon finely chopped fresh basil
  6. 1/4 teaspoon paprika
  7. 1/4 teaspoon kosher salt
  8. 3 cups small cauliflower florets


Fill a medium pot with water and bring to a boil. Heat oven to 375 F. Lightly coat an 8-by-8-inch baking dish with cooking spray.

In a small bowl, combine the bread crumbs, cheese, oil, lemon zest, basil, paprika and salt. Use your hands to evenly combine the mixture.

Place the cauliflower in boiling water for 3 minutes; drain. Place the cauliflower in the baking dish and sprinkle the bread crumb mixture evenly over the top. Bake for about 15 minutes or until crust is lightly brown.

Nutritional analysis per serving

Serving size: 1/2 cup

  • Calories 84
  • Total fat 6 g
  • Saturated fat 1 g
  • Trans fat 0 g
  • Monounsaturated fat 4 g
  • Cholesterol 3 mg
  • Sodium 163 mg
  • Total carbohydrate 6 g
  • Dietary fiber 1 g
  • Total sugars 1 g
  • Protein 3 g

Created by the executive wellness chef and registered dietitians at the Mayo Clinic Healthy Living Program.

July 28, 2022