Parmesan Roasted Cauliflower
An easy way of cooking cauliflower and also one of my favorites! The cauliflower is roasted until caramelized, bringing out a subtle sweetness, and then topped with melty parmesan cheese.
Ingredients
- 1 large head of cauliflower, sliced into ½ inch thick floret slices
- 1 ½ tbsp olive oil
- ½ cup grated parmesan cheese
- fresh ground black pepper, optional
- 2 tsp finely chopped parsley, optional
Instructions
- Preheat oven to 425°F. Line a large baking sheet with parchment paper.
- Place cauliflower in a single layer onto baking sheet. Brush surface of cauliflower with oil. Flip cauliflower over and brush with oil.
- Place cauliflower into the oven and cook for about 30 minutes or until cauliflower is tender and edges turn a light brown.
- Sprinkle cauliflower with cheese. Place back into the oven and cook for about 10 minutes or until cheese is melted and begins to bubble.
- Top cauliflower with fresh ground black pepper if desired. Garnish with chopped parsley if desired.
Notes
Rather than separating the cauliflower into small florets, it’s best to slice the cauliflower (see photo above for reference). When you roast round florets, the sections closer to the top of the oven tend to burn before the cauliflower is finished. The sliced florets have a flat surface, which allows for even cooking.
Serving: 0.25of recipe, Calories: 152kcal, Carbohydrates: 10g, Protein: 8g, Fat: 9g, Saturated Fat: 3g, Sodium: 254mg, Fiber: 4g, Sugar: 4g, NET CARBS: 6
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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