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Snack recipe · from the recipe book

Black Pepper Parmesan Cauliflower and Broccoli Crisps

Thin-sliced cauliflower and broccoli roasted until deeply browned and crackly, with a nutty Parmesan crust and a bold cracked black pepper finish.

Black Pepper Parmesan Cauliflower and Broccoli Crisps

Ingredients

  • 4⅔ cups florets500 gCauliflowercut into thin slabs, about 1/4 inch thick
  • 3⅓ cups florets300 gBroccolicut into thin flat slices through the florets
  • 2 tbsp24 gOlive oil
  • ⅓ cup grated30 gGrated Parmesan
  • 1¾ tsp4 gBlack peppercoarsely cracked
  • ¾ tsp2 gGarlic powder
  • ⅛ tsp1 gSalt
  • 2 tsp10 gLemon juice

Steps

  1. Preheat the oven to 425°F (220°C) and line two sheet pans with parchment.
  2. Pat the cauliflower and broccoli slices completely dry with towels so they brown instead of steam.
  3. In a small bowl, mix the Parmesan, half of the black pepper, the garlic powder and the salt to make the Parmesan coating.
  4. In a large bowl, toss the cauliflower and broccoli with the olive oil until every slice is coated.
  5. Sprinkle half of the Parmesan coating over the vegetables and toss again. Spread them in a single layer across both sheet pans without overlapping.
  6. Roast for 20 minutes, then flip each slice and sprinkle with the remaining half of the Parmesan coating.
  7. Roast 12 to 18 minutes more, swapping the pans between racks halfway, until the edges are dark golden and crisp.
  8. Drizzle the lemon juice over the hot crisps and finish with the remaining half of the black pepper.
  9. Cool on the pans for 5 minutes so the cheese crust firms and crisps, then serve.

Contains: Milk.

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Saved in the Every Helping recipe book on October 24, 2026.

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