Roasted Cauliflower with Parmesan Crust - Perfect Side dish

Roasted Cauliflower with Parmesan Crust is a simple yet flavorful side dish featuring tender cauliflower florets roasted to perfection. Tossed in olive oil and coated with a savoury mix of Parmesan cheese, garlic, and spices, the dish boasts golden, crispy edges and a nutty, cheesy flavour. It's a versatile, crowd-pleasing addition to any meal.
👇 RECIPE BELOW
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Ingredients
1 medium cauliflower, cut into bite-sized florets
3 tbsp olive oil
1/2 cup grated Parmesan cheese
1/2 tsp garlic powder
1/2 tsp smoked paprika (optional)
1/4 tsp salt (adjust to taste) I used Garlic Salt • GARLIC SALT simple sea...
1/4 tsp black pepper
2 tbsp chopped fresh parsley (optional, for garnish)
For extra crunch, sprinkle a handful of breadcrumbs with the Parmesan mixture.
Pair with a squeeze of lemon juice for added brightness.
Preheat your oven to 200°C (400°F) and line a baking sheet
Roast for 20-25 minutes, turning halfway through, until the florets are tender and golden brown with crispy edges
NOTE: THE SPICES went in on top of the olive oil when I discussed the oven temperature. Then stirred in
#backyardchef #cauliflower #parmesancheese
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[@dianeladico1769]

Perfect, indeed. I love how you handled trimming the cauliflower. You're really teaching the best of everything: real world cooking for real families, practical and non-fussy BUT high-quality, attention to detail and best practices. You're right, so many channels are ultra fussy and don't address how people actually live. The other end of the spectrum is slapped-together processed junk. What you do is teach high quality chef-level cooking that can be done in a real home kitchen. That's one of the reasons why you're so loved and appreciated and have such a loyal following.

[@DrDeb2005]

Brilliantly stated, Diane! Couldn't agree more! Thank you, Rik!

[@BackyardChef]

Wow thank you. I'm privileged to be with you all - Appreciated very much. Thank You. Best, Rik

[@BackyardChef]

@@DrDeb2005 Thank You. Best, Rik

[@trinitywright7122]

Cooking for real. Yes I love that he said that And you know a lot of these shows everything is pristine nothing's on the counters. It's got to be fancy and all staged. I don't like that. I like this

[@BackyardChef]

@@trinitywright7122 I appreciated that. Thank You. Best, Rik

[@SharonKenny-l1w]

At last, a chef that doesn’t freak out at any ‘imperfection’, I cannot stand waste either

[@BackyardChef]

No freaking out here - real cooking! real home cooking that everyone can do. Appreciated. Thank You. Best, Rik

[@Tamsyn_k7]

Rik….. I shop for vegetables and fruit at Farm Boy. They have the best day old veggies and fruit marked down 75% for quick sale. There’s nothing inedible with this produce, maybe a bruise or a cauliflower that’s perfectly fine. You’re the best Rik !

[@Clive-js8ej]

Quite right.

[@BackyardChef]

@@Tamsyn_k7 Thank You. Best, Rik

[@BackyardChef]

@@Clive-js8ej Thank You. Best, Rik

[@jodyschwimmer6896]

Wow you are cooking up a storm! New dishes every day! I love your recipes. Thank you!

[@BackyardChef]

Glad you enjoy them! Thank You. Best, Rik

[@Clive-js8ej]

Thank you Rik for the best cooking channel on KZbin. Food we would actually like to eat and everything properly explained. The finished dish always looks fantastic.

[@BackyardChef]

Wow, thank you. Appreciated. Best, Rik

[@maureensamson4863]

@@Clive-js8ej Yes ! And obviously tastes so good ! The chef's appreciation and enjoyment says it all !

[@iulianabrezeanu8001]

E reconfortant sa va urmaresc. Pricepere, normalitate, calm. Retete minunate. Multumesc Rik!

[@BackyardChef]

Mulțumesc, apreciat. Cu drag, Rik.

[@telebubba5527]

Indeed, no need to waste good food. Very nice of you to point that out. Vegetables used to be never 'perfect' like they are today and the dishes were actually even more delicious and tasteful. Love the roasted florets with Parmesan, it's one of my favourites.😋

[@BackyardChef]

Absolutely! Thank You. Best, Rik

[@davidhuggan6315]

Oh wow yum!! We love cauliflower in our house

[@BackyardChef]

Same here. Thank You. Best, Rik

[@danburrett5480]

You can’t go wrong with Parmesan and cauliflower delicious,thanks Rik what a lovely side dish ❤😊

[@BackyardChef]

You are so welcome. Thank You. Best, Rik

[@diane9501]

Rik you could make a silk purse from a sows ear, your skill in turning something that may have ended up in the bin into a first class starter Thank you Rik, i have never seen so many tasty recipes until you appeared on youtube and you'l do for me 👏🏻👏🏻👏🏻👏🏻👏🏻

[@BackyardChef]

I like it! Thank You. Best, Rik

[@sharonwilliams2757]

CHEF RIK I LOVE IT WHEN YOU SAYS THIS IS A COOKING CHANNEL (AND DO NOT WASTE) 🤦 CHEF RIK YOUR SIDE DISHES ARE FABULOUS, 😋 CHEF DO ALL THE THINKING AND WE JUST OPEN YOUR AWESOME TUTORIAL S❤❤❤

[@BackyardChef]

Thanks so much. Glad you like them. Thank You. Best, Rik

[@georgekostaras]

You’re been super productive this holiday season

[@BackyardChef]

Thank You. Best, Rik

[@lilliankeane5731]

Sure has! 👍🏼.

[@MrLoopy52]

Thanks Rick, looks lovely, I’ll be trying this with the roadt on Sunday 😊

[@BackyardChef]

Good on ya! Thank You. Best, Rik

[@jennyt966]

Oh wow. I love all these vegetable side dishes. I love cauliflower, crunchy. So delicious. I could eat these dishes on their own. Thank you, Rik, for all these amazing dishes.

[@BackyardChef]

I actually had this in a sandwich with a little malt vinegar - wow it was good. Thank You. Best, Rik

[@jennyt966]

@BackyardChef what an amazing idea. I'd have never thought of that.

[@_araminta_]

Love cauliflower. 😍Will try it right tomorrow. Thanks for the video.

[@BackyardChef]

Hope you enjoy. Thank You. Best, Rik

[@caroleyoung1868]

A great way to cook and serve cauliflower! Thanks Rik, sharing.

[@BackyardChef]

Thank You. Best, Rik

[@heidid5275]

Mmm, looks awesome. I do this with asparagus, too! So tasty. Thanks, Rik.

[@BackyardChef]

That is great! Thank You. Best, Rik

[@evocationart8370]

I hate waste too ! It looks perfect Rik as are all the lovely side dishes you are showing. Thank you ❤😊

[@BackyardChef]

Thank You. Best, Rik

[@janwong9437]

As much as I love cauliflower cheese this is an equally delicious lighter version, thank you Rik my friend 👍

[@BackyardChef]

This is really good - all the cheesy flavour with the cauliflower. Nice way for those who do not want a sauce. Thank You. Best, Rik

[@janegreen9340]

I love cauli, him indoors doesn’t but Anything roasted always gets him, so this will be on the menu this weekend. Can’t stand waste either, the cauli stalk would be good as a soup ingredient. This week I needed orzo for a recipe, knew I had some “somewhere”, finally found it in the darkest reaches of the cupboard, checked the use by date - May 2021. - mmm? Threw the dice - the dish came out fine and we still here to tell the tale. (If it doesn’t walk out of the fridge on its own it’s probably OK!)

[@BackyardChef]

Agreed! Thank you. Best, Rik

[@Tamsyn_k7]

@@janegreen9340 I love your sense of humour!

[@kirsiselei8703]

Love cauliflower❤ Nice to c soneone else is allso doing that trimming on those👍😁i do it all the time. Hate foid waste(i even save that piece u throw in the gardenbin, chop that and freeze and then use it in soups or casserols) Those cauliflowers looks amazing😍going to my todo list ❤ Thank you for the recipe 🌹💕

[@BackyardChef]

Thank You. Best, Rik

[@michaelpierce3264]

love cauliflower!

[@BackyardChef]

Thank You. Best, Rik

[@kevowski]

That looks absolutely delicious Rik and much easier than cauliflower cheese👌🏻

[@BackyardChef]

Agreed and very tasty! Thank You. Best, Rik

[@wendydwight3420]

That looks devious …..definitely going on my list to try! My family will love it .

[@BackyardChef]

Hope you all enjoy. Thank You. Best, Rik

[@maureensamson4863]

Always calm and cheerfu lRik ....enjoy the easy going attitude !😊🎉❤

[@BackyardChef]

Always! Thank You. Best, Rik

[@maureensamson4863]

@BackyardChef Yeah ! Chefs have a reputation for being temperamental! Maybe you're an exception ??

[@megfreeth4377]

I’ve always trimmed cauliflower too tastes the same no waste. Grand recipe chef

[@BackyardChef]

Yes, thank you. Best, Rik

[@belindagreen3870]

This is on my christmas list of side dishes. Delicious. 🎉

[@BackyardChef]

Hope you enjoy. Thank You. Best, Rik

[@388Caroline]

Mine too 😮

[@chalkiememe4183]

Oh come on Rik! My Christmas menu just keeps growing, you’re recipes are just too good, everyone I’ve tried and some are now staples, are fabulous honestly. This recipe looks amazing. Cheers Rik.

[@BackyardChef]

Glad you like them! Nice one in a couple of hours too. Thank You. Best, Rik

[@MS-lh3oh]

Thank you for such a amazing real cooking show. Cauliflower is another of my favorite veggies. The way you made it today looks absolutely delicious.I look for bargains and will look for the marked down. I was a meat cutter for years and we were allowed to buy the meat pulls. My family ate t- bones, ribeyes , porterhouse and at times filet mignon at a very nominal price. Maybe they had a few dark spots which customers of course wouldn't buy. It didn't cut down on flavor and it was safe to eat. I've cut many a bad spot out of marked down veggies and fruit. Thank you for letting your subscribers know that it is all right.

[@BackyardChef]

You are after my own heart - great to hear. Thank You. Best, Rik

[@Tamsyn_k7]

@@MS-lh3oh I do the same ! Too much food is wasted because of ‘expire date’ label. I’ve seen one grocery store clerk with a cart full of expired date food in it, I asked her what are you going to do with all this food, thinking it’s going to be donated to a Food Bank. She told me it’s going to be thrown out❗️ So much of that food could be consumed, after the expire date imo.

[@susan_elizabeth]

Looks delicious, Rik! I think I'll make it this way today, as I haven't cooked it like this in a long time. I never thought of adding Paprika! Thanks for sharing! 💜

[@BackyardChef]

Just a little touch and it makes an underlying difference. Thank You. Best, Rik

[@davidmurphy816]

Another belting side dish Rik … & hands up 🙋‍♀️ I’m guilty of always boiling my cauliflower & smothering in white or cheese sauce. I will certainly try roasting it in the oven next time, covered in that Parmesan & buttery breadcrumbs it looks fantastic!👌 I’m lagging behind a bit with your videos atm, can’t keep up with you, you’re certainly on a roll … your energy levels are amazing, but don’t overdo it, we need you in good health & fine fettle my friend! xx 🥰👨🏼‍🍳👍🫶

[@BackyardChef]

Thank You. Best, Rik

[@MrLoopy52]

By the way, I tried your trick of baking soda when parboiling spuds for roast potatoes, turned out perfect, so crunchy👌

[@BackyardChef]

Happy to hear that! Thank You. Best, Rik

[@janechapman4335]

That sounds like an interesting tip!

[@DutchJoan]

Yummie!! 😋😃👍🏻 That's some layering of taste. Thanks a lot for sharing this, I'm all for it to try smoked paprika instead of the usual nutmeg.

[@BackyardChef]

Hope you enjoy. Thank You. Best, Rik

[@janechapman4335]

Looks stunning. I'll definitely be using this recipe. Delicious with peri peri sauce!

[@BackyardChef]

Oh Yes! Thank You. Best, Rik

[@sonnyjuke]

Brilliant idea

[@BackyardChef]

Thank You. Best, Rik

[@bonnieobrien1478]

I love these so much😋

[@BackyardChef]

Thank You. Best, Rik

[@billsoderholm3125]

Made the potato stacks the other day.....delicious!

[@BackyardChef]

You are very welcome. Glad you enjoyed them. Thank You. Best, Rik

[@priscillajoseph765]

Never tried roasted cauliflower before but I'm game! Nothing to lose☆

[@BackyardChef]

Worth a go. Thank You. Best, Rik

[@lilliankeane5731]

Tasty dish , bursting with flavour, love the golden crust and good way to ‘hide’ vegetables on the kids plate too. 😂 thank you Rik. Its wonderful to read the comments and know that millions of us ordinary folk live ordinary lives. We don’t have time to donate to fussiness, we want full flavour , no fuss, and in as little time as possible. You give us this any so much more. Thanks again! ♥️🙌🏼.

[@BackyardChef]

Wow! Thank You. Best, Rik

[@mikeschmidt5115]

Looks yummy 😊

[@BackyardChef]

Thank You. Best, Rik

[@danburrett5480]

Butter makes everything better 😂❤

[@BackyardChef]

Thank You. Best, Rik

[@clasiechick8879]

That looks delicious I will definitely be making that thanks Rik ❤ Elaine

[@BackyardChef]

Hope you enjoy, Elaine. Thank You. Best, Rik

[@johannebeerbaum1546]

Your no nonsense cooking is great.

[@BackyardChef]

I agree! No fuss, just good food. Thank you, hope you enjoy it. Best, Rik

[@audreycasassa1683]

Another Excellent Video!

[@BackyardChef]

Glad you enjoyed it! Thank You. Best, Rik

[@joannebrown1531]

How did I miss this one!! Glad to see you doing exactly the same as I do at home, shave the cauliflower!!! Totally agree there is absolutely nothing wrong in doing this. This sounds like a great take on the humble cauliflower!! Thanks Rik for these amazing ideas x

[@BackyardChef]

Hope you enjoy it! Saves on making a sauce for cauliflower cheese. Nice Ginger and rum cakes up later today. Thank you. Best, Rik

[@joannebrown1531]

@@BackyardChef your'e right I didn't think of that !!! Mmmmmmm rum cakes sounds great !!

[@vks3719]

omg this looks amazing !

[@Boyhowdy875]

I like your way, roasty with a crunch.

[@BackyardChef]

Thank You. Best, Rik

[@judithmatthews8460]

Glorious. And won’t those who’d have thrown it away feel a bit silly now!!

[@BackyardChef]

Thank You. Best, Rik

[@WizardOfTheKremlin]

Great tip with the melting the butter!

[@BackyardChef]

Glad it was helpful! Thank You. Best, Rik

[@PamHaynes-oo3ck]

Great recipe chef! Thank you

[@BackyardChef]

Thank You. Best, Rik

[@sellmav]

Ohhhh I’m doing this one for Christmas looks simple and delicious! I love the huge jar of garlic powder 😂😂

[@BackyardChef]

Sounds like a great Christmas side dish! Thank You. Best, Rik

[@Major-zi4me]

Looks good!

[@BackyardChef]

Thank You. Best, Rik

[@priscillajoseph765]

Great way to enjoy cauliflower. I agree not to waste, I trim when I need to. Still good food!

[@BackyardChef]

Totally agree! Thank You. Best, Rik

[@johnbaldwin143]

Class dish mate.

[@BackyardChef]

Tasty, mate. Thank You. Best, Rik

[@maryrecupero4803]

Chef, you are an inspiration. This morning I watched your channel and got up and made delicious brioche French toast. Then I had two more videos to watch. Chef you just make me smile. (and eat)😊

[@BackyardChef]

You're very welcome, it's so nice to hear. Thank You. Best, Rik

[@kineticfractal6804]

This dish looks so delicious - thank you! 💛

[@BackyardChef]

Thank You. Best, Rik

[@paulamaughan354]

I love this man he’s amazing ❤

[@BackyardChef]

Thank You. Appreciated. Best, Rik

[@lenagreen4031]

I have always scraped off any unsightly bits from cauliflower. Wouldnt dream of discarding it, because of black or brown bits. As long as the stalks are firm and healthy theyre good to go. Lovely recipe to go with any main dish. Im certainly cooking this next time i do a roast/ steak/ gammon etc etc! Thanks very much. X

[@BackyardChef]

Good on you. Thank You. Best, Rik

[@michaelamann3060]

Thank you for this. 💕

[@BackyardChef]

You're so welcome! Thank You. Best, Rik

[@m.macdog5113]

I made this as a side dish to fish and a green salad. It's just wonderful, easy, flavourful and a great way to get veg into our diet. This is a keeper recipe. Please keep up with your videos because they are informative and make me a better home cook.

[@BackyardChef]

Wow, appreciated. Thank You. Best, Rik

[@PAM-ud9lv]

Omg another amazing recipe. I often roast my cauliflower with paprika even for a soup. Makes it taste really nutty I have never put Parmesan and buttery breadcrumbs will give this a go My mouth is watering. Thanks Rik once again. Fantastic. Take care.

[@BackyardChef]

I’m glad you liked it. Let me know how it turns out! Best, Rik

[@winnerscreed6767]

Hi Rik, you put out so many videos I almost missed this one...lol I would need to make a double batch of this. Once the family got a taste they would go quick. Thank you for sharing.

[@BackyardChef]

Glad you found it! It’s a winner. Thank You. Best, Rik

[@lindamerrill8975]

I love it you are a good cook

[@BackyardChef]

Thank You. Best, Rik

[@jeangrice5462]

What a lovely side dish for Christmas dinner

[@BackyardChef]

Agreed! Thank You. Best, Rik

[@weewhorobin8202]

Love the way you cook

[@BackyardChef]

Appreciated. Thank You. Best, Rik

[@JanetBrown-px2jn]

Thanks Rik, lovely.

[@BackyardChef]

I love cauliflower. Thank You. Best, Rik

[@johncowper3499]

I really love your cooking channel. And I have made a sume of your dishes. They’re so nice and easy to put together, and I feel the same way about you. I look Things like that and put it into soup for other things. But baking is a great idea.

[@BackyardChef]

Glad you enjoy. Best, Rik

[@trinitywright7122]

Oh my goodness. I have some frozen cauliflower that I was going to roast. I did look for a fresh one at the store but they didn't have any and then you do this dish and you're giggling while you're eating. I know it's good. That is really kind of brilliant the way that you did the the butter and the bread crumbs. Of course you probably already know that. Parmesan roasted cauliflower butter and bread crumbs. I mean that is dinner. I could just eat that whole plate. And then you've done this roasted part snip dish you are cracking on!!❤

[@BackyardChef]

I actually had this in a sandwich too with a splash of malt vinegar - crazy I know but good! Thank You. Best, Rik

[@AZ-Sharon]

So Good! Thank you!😎

[@BackyardChef]

Thank You. Best, Rik

[@gailcullinan]

Hi Rik. Its our summer holidays and why I am scarce. Super recipe. Thank you

[@BackyardChef]

Glad you liked it. Nice to see you. Hope you have a great summer. Thank You. Best, Rik

[@julieannecarlson6507]

Looks so good🎉😊

[@BackyardChef]

Hope you enjoy. Thank You. Best, Rik

[@orange44peel]

Love cauliflower, I 😢do the same as you, when it'ss reduced I got to going to make this, can you tell me what oven you have now, it looks like a really good size, Love your videos. Cheers, Neil

[@BackyardChef]

Electrolux. Yes its a 70L. Thank You. Best, Rik

[@jilllantto5066]

I think i will make this for Christmas to go with prime rib!!!

[@BackyardChef]

Lovely. Thank You. Best, Rik

[@schumi145gaby2]

We always find them spots on our cauliflowers.. I have to pay the full price and always take it off like you 😊

[@BackyardChef]

Thank You. Best, Rik

[@Colleen-w5o]

I’m going to make this. Ty.

[@BackyardChef]

Hope you enjoy. Thank You. Best, Rik

[@amandabayley2249]

Hi Rik, could I ask you a question please? I never seem to cook onions right. Some recipes say fry till caramelised for 5 minutes. I end up having to cook them for far longer than that to be soft🤔 You might have already made a video about onion’s I don’t know but to save me trawling through could you advise me please. I have already subscribed. Thank you.😊

[@BackyardChef]

Realistically, it takes 40 to 60 minutes to properly caramelize onions over low heat. Here’s a breakdown of the process: Why It Takes Time: Sweating Stage (First 5-10 minutes): Onions release water and soften. Browning Stage (10-30 minutes): The sugars in the onions start to break down, and the color changes to golden brown. Caramelization Stage (30-60 minutes): Onions become rich, dark brown, and deeply flavourful. Key Tips for Success: Use low to medium-low heat to prevent burning. Stir occasionally, about every 5-10 minutes, to ensure even cooking. A bit of salt can help draw out moisture. Adding a splash of water or stock if the onions stick to the pan can help deglaze and prevent burning. If you're short on time, you can speed up the process slightly with a pinch of sugar or by using higher heat for the first 5 minutes, but this risks uneven results and may not achieve the same depth of flavour. Thank You. Best, Rik

[@amandabayley2249]

Rik, you are a star. Thank you for the prompt reply😊. I will begin frying shortly and I am sure I will be pleased with the outcome. Have a lovely Christmas and thanks again.🎄🇬🇧🤗

[@BackyardChef]

@@amandabayley2249 Enjoy. Thank you. Best, Rik

[@Vanaja-j5f]

Thank you sir ❤❤

[@BackyardChef]

Most welcome. Thank You. Best, Rik

[@sgtmark8844]

Funny thing as a kid cauliflower was the worst thing possible to eat right after broccoli. Now I love them both. My mother would be proud. 😊

[@BackyardChef]

Yes I agree. Thank You. Best, Rik

[@LittlePhorsFromGardenKitchen]

look yummy , I will make it

[@BackyardChef]

Thank You. Best, Rik

[@CherylOsborne-u8y]

Looks good. Will definitely try that over Christmas. If you trim the cauliflower heart and eat it raw, it's really nice. Merry Christmas everyone. 😁

[@BackyardChef]

Thank You. Best, Rik

[@mainlyfine]

Food is so expensive these days we have to relearn the tricks our great grandmothers knew

[@BackyardChef]

Agreed! Thank You. Best, Rik

[@jeecr9876]

WONDERFULLY DELICIOUS!!! 👏👏

[@BackyardChef]

Thank You. Best, Rik

[@388Caroline]

Love it, Rik! I was wondering if you were a fan of Two Fat Ladies? Yours and their show are my favorite ❤️

[@BackyardChef]

I'm sorry I don't know them - just this fat bloke so that would make 3 - ha ha ha love it. Thank You. Best, Rik

[@pauline3379]

@@BackyardChefIt was a cookery programme on in the UK during the 90s, Clarissa Dickson Wright and Jennifer Paterson. Both been dead for some time now, sadly, the programmes were good.

[@BackyardChef]

@@pauline3379 ever saw the programs - was away working. Thank You. Best, Rik

[@harrietharlow9929]

Rik, your videos are making me hungry lol. I love cauliflower! I plan to try this the next time I eat in (I live in a senior community where they serve all 3 meals in the dining room) AbFab as always!.

[@BackyardChef]

Fantastic, I am really pleased to have you on here, the recipes are all real ones - you should be able to make them and enjoy. Thank You. Best, Rik

[@aimeegaray7368]

Loved this recipe. Made it for the holidays in December 2024. Is there a way to get a printout of the acutal recipe?

[@BackyardChef]

Not yet. Thank You. Best, Rik

[@zentahenderson8262]

I’m hungry

[@BackyardChef]

Thank You. Best, Rik

[@essiebessie661]

When you buy those convenient packages of pre-trimmed veggies, or store-made salad trays, these are the veggies that those are made from.

[@BackyardChef]

That is so true! Thank You. Best, Rik

[@edsteenhorst6484]

By coincidence I made your garlic salt this morning. It will go on little potatoes, after they've had olive oil drizzled over them and roasted in the oven. It'll be a church dinner for 85 people.

[@BackyardChef]

Thank You. Best, Rik

[@annmiddleton4802]

Have you changed your air fryer oven. I was considering buying the one you had Rick

[@BackyardChef]

I'm using a bigger oven for the family stuff. Thank You. Best, Rik

[@SSRT_JubyDuby8742]

Like deployed 👍

[@BackyardChef]

Thank You. Best, Rik

[@Prestigeandclassic]

😍

[@BackyardChef]

Thank You. Best, Rik

[@catherinedsouza854]

👍👍🌻

[@BackyardChef]

Thank You. Best, Rik

[@johannebeerbaum1546]

I trim any cauliflower that has been in my veg bin drawer too long for years…..sometimes you just do not get to it while it is perfect. I too hate to waste it!

[@BackyardChef]

Thank You. Best, Rik

[@samgunn12]

I make this regularly but I haven’t tried the breadcrumbs yet.

[@BackyardChef]

Thank You. Best, Rik

[@ericwiscott4082]

Where is your other oven? Hysemptua .I like that oven.,

[@BackyardChef]

In its box. Thank You. Best, Rik

[@thaisstone5192]

That beats the bleep out of steamed cauliflower with white/cheese sauce. I really love cooking it in a curry sauce, but it can be a bit of a hard sell offering it as a side dish.

[@BackyardChef]

I'll take the curry! Thank You. Best, Rik

[@hansdampf4055]

I think it's basically great when you also process visually unappealing products with defects. A brown banana makes a great quark, a toasted apple is no problem in the cake. But here, in my opinion, things are different. I quote from the net: "If the florets of the cauliflower show an infestation by black dots, the mold quickly spreads inwards. The fungal network is often not visible to the naked eye, so cutting out the infested areas does not help. The consumption of a cauliflower infested with cabbage blackness is strongly discouraged, as Alternaria forms toxic mycotoxins that can lead to health problems. All vegetables should be disposed of with household waste, because the spores can be transmitted via infected plant parts." The recipe itself is really good, so a LIKE 👍

[@BackyardChef]

When it’s likely safe: Spots are small and isolated: Black or brown spots that are dry, don’t smell, and aren’t powdery are often just oxidation or minor bruising. The cauliflower is firm: If the rest of the head feels fresh and crisp, with no signs of softening or widespread discolouration, it’s usually fine. No musty or off-putting smell: Mold infestation often has a distinct odour that indicates spoilage. When to be cautious: Spots appear powdery or spread in clusters: This could indicate Alternaria mould. The cauliflower is soft or slimy: This suggests the vegetable is beyond its prime and may harbour harmful bacteria or mould. The black spots are widespread: If the entire surface seems affected, it's safer to discard. Why I may not have had issues: Surface-level oxidation and bruising are common and harmless; trimming these areas eliminates unappealing parts. Alternaria mould, while concerning, is less common in fresh, well-stored cauliflower. Spoiled or poorly stored produce is more likely to develop toxic moulds. If you’re vigilant about inspecting your cauliflower and discarding any questionable parts, I’ve never encountered a problem. Keep doing what works for you, but stay alert for any signs of deeper mould infestation to be safe and, as you say, discard! Thank You. Best, Rik

[@hansdampf4055]

@@BackyardChef Thank you for your detailed explanation! In the case of cauliflower, I'm just going to choose one without stains and cook the recipe as it's really appealing.

[@michaelphillips1966]

What’s happens to the Hyseptender cooker.?

[@BackyardChef]

Boxed. Thank You. Best, Rik

[@squirrel6158]

rick can u post ?????

[@BackyardChef]

Thank You. Best, Rik

[@michelleinScotland]

Need to get my husband to watch this - he hates me trimming off 'unpretty' bits of any vegetables.

[@BackyardChef]

Thank You. Best, Rik

[@monkadelic13]

use to sheets of parchment so you dont have to flip. just flip the whole page son

[@BackyardChef]

Up to you son