Easy Roasted Cauliflower
HB-13675 · Hand-built original · American
Cauliflower florets roasted at high heat with olive oil and flaked salt, then showered with Parmesan for a final two minutes in the oven.
AmericanSide20 minServes 482 kcalVegetarianGluten-freeEgg-freeDiabeticLow Fat / Low CholesterolRenal
Main ingredient: cauliflower
Pairs well with: coleslaw, cornbread, potato salad, baked beans
Servings:4quantities adjust to match
Ingredients
- 1 head cauliflower
- 1 Tbsp olive oil
- ½ cup shredded parmesan cheese
- flake sea salt (to taste)
Method
- Heat the oven to 400°F before preparing the cauliflower.
- Break the head of cauliflower into bite-sized florets, cutting through the core with a knife where the florets resist.
- Spread the florets on a sheet pan, drizzle them with the olive oil, sprinkle them with flake sea salt, and toss everything together on the pan.
- Roast the cauliflower for 15 minutes, turning the florets halfway through so they brown on more than one side.
- Pull the pan from the oven, scatter the shredded Parmesan over the hot florets, and return it for about 2 minutes until the cheese melts.
- Serve the roasted cauliflower warm, straight from the sheet pan.
Prep: 5 min · Cook: 15 min · Total: 20 min
Nutrition (per serving, where published)
82 kcalCalories
3.7 gProtein
1.6 gCarbs
6.9 gFat
2.4 gSaturates
0 gFibre
0 gSugars
219 mgSodium
11 mgCholesterol
23 mgPotassium
110 mgCalcium
0.1 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data