Parmesan Roasted Cauliflower
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Recipe: #37254
July 15, 2021
Categories: Side Dishes, Vegetables, Cauliflower, Budget-Friendly, Easy/Beginner Cooking, Oven Roast, Gluten-Free, No Eggs, Vegetarian, Kosher Dairy more
"Recipe source: Cook's Country (feb/March 2020)"
Ingredients
Nutritional
- Serving Size: 1 (284.9 g)
- Calories 281.9
- Total Fat - 18.5 g
- Saturated Fat - 6.5 g
- Cholesterol - 23.7 mg
- Sodium - 811.9 mg
- Total Carbohydrate - 16 g
- Dietary Fiber - 4.7 g
- Sugars - 4.6 g
- Protein - 15.9 g
- Calcium - 435.9 mg
- Iron - 1.1 mg
- Vitamin C - 109.6 mg
- Thiamin - 0.1 mg
Step 1
Preheat oven to 450 degrees F.
Step 2
Spray a rimmed cookie sheet with cooking spray. In a bowl or cup combine the first 5 ingredients (Parmesan - pepper) and set aside.
Step 3
In a bowl toss the cauliflower and oil together. Add Parmesan mixture; toss. Pour the contents of the bowl onto the prepared cookie sheet, try to scrape out all the crumb mixture and add to the cauliflower florets. Shake pan. Try to have the cauliflower cut side down.
Step 4
Roast for 15 minutes or until edges begin to brown; remove pan from oven and flip florets over. Continue to roast for another 5 minutes or until the cauliflower is tender with brown spots.
Step 5
Transfer to a wire rack and let cool for 5 minutes. Transfer cauliflower (and any cheese bits) to a serving platter.
Tips & Variations
No special items needed.
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