Best 20 Parmesan Roasted Cauliflower Recipes

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**Parmesan Roasted Cauliflower: A Delightful Medley of Recipes**


Embark on a culinary journey with Parmesan Roasted Cauliflower, a delectable dish that tantalizes taste buds with its crispy-tender texture, savory parmesan flavor, and versatile cooking methods. This article presents a symphony of recipes, each offering a unique take on this roasted vegetable. Whether you prefer a classic oven-roasted cauliflower, a quick and easy air fryer version, or a flavorful sheet pan rendition, we have you covered. Discover how to create a crispy cauliflower crust, infuse it with herbs and spices, and achieve the perfect golden-brown finish. Get ready to elevate your meals with Parmesan Roasted Cauliflower, a dish that promises to impress vegetarians and meat-lovers alike.

Let's cook with our recipes!

PARMESAN ROASTED CAULIFLOWER RECIPE BY TASTY



Parmesan Roasted Cauliflower Recipe by Tasty image

Here's what you need: cauliflower florets, olive oil, italian breadcrumb, garlic powder, salt, grated parmesan cheese

Provided by Tasty

Categories     Sides

Yield 6 servings

Number Of Ingredients 6

7 cups cauliflower florets
1 tablespoon olive oil
1 cup italian breadcrumb
½ teaspoon garlic powder
½ teaspoon salt
½ cup grated parmesan cheese

Steps:

  • Preheat oven to 425˚F (220˚F).
  • In a bowl or ziploc bag, add the cauliflower florets and olive oil and stir until fully combined.
  • Add the garlic powder, salt, breadcrumbs, and Parmesan. Stir until fully coated.
  • Spread the cauliflower on a greased, foil-lined baking sheet.
  • Bake for 20 minutes. Stir the cauliflower and bake for an additional 10.
  • Enjoy!

Nutrition Facts : Calories 230 calories, Carbohydrate 34 grams, Fat 6 grams, Fiber 5 grams, Protein 11 grams, Sugar 6 grams

PARMESAN-ROASTED CAULIFLOWER



Parmesan-Roasted Cauliflower image

This perfectly roasted cauliflower tossed with olive oil and topped with Parmesan cheese will become your quick and easy keto side dish.

Provided by Fioa

Categories     Fruits and Vegetables     Vegetables     Cauliflower     Roasted

Time 20m

Yield 4

Number Of Ingredients 6

1 head cauliflower, cut into small florets
1 teaspoon salt
1 teaspoon mixed herbs
½ teaspoon ground black pepper
3 tablespoons olive oil
½ cup grated Parmesan cheese

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
  • Arrange cauliflower on the prepared baking sheet. Sprinkle with salt, mixed herbs, and pepper. Drizzle with olive oil; toss until well coated. Sprinkle Parmesan cheese on top.
  • Roast in the preheated oven until crisp, 10 to 15 minutes.

Nutrition Facts : Calories 170.5 calories, Carbohydrate 8.4 g, Cholesterol 8.8 mg, Fat 13.2 g, Fiber 3.8 g, Protein 6.8 g, SaturatedFat 3.2 g, Sodium 777.9 mg, Sugar 3.5 g

MUSTARD-PARMESAN WHOLE ROASTED CAULIFLOWER



Mustard-Parmesan Whole Roasted Cauliflower image

Even meat eaters will want a piece of these impressive, high-fiber veggies. The Dijon mustard concentrates in flavor as it roasts, resulting in a powerful punch of umami. Prep and brush your cauliflower ahead of time, then let them sit at room temperature until you're ready to cook.

Provided by Food Network Kitchen

Categories     side-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 8

2 large heads cauliflower
1 clove garlic, halved
1/4 cup olive oil
4 tablespoons Dijon mustard
Kosher salt and freshly ground black pepper
1/2 cup fresh parsley leaves, roughly chopped
1/4 cup grated Parmesan
Lemon wedges, for serving

Steps:

  • Position an oven rack in the bottom of the oven and preheat to 450 degrees F. Line a baking sheet with foil.
  • Remove the leaves from the cauliflower, then trim the stem flush with the bottom of the head so the cauliflower sits flat on the prepared baking sheet. Rub the outside of each head with the cut garlic.
  • Whisk together the oil, 3 tablespoons mustard, 1/2 teaspoon salt and a few grinds of black pepper in a small bowl.
  • Put the cauliflower on the prepared baking sheet and brush the entire outside and inside with the mustard-oil mixture. Roast the cauliflower until nicely charred and tender (a long skewer inserted in the center of the cauliflower should pass through easily), 50 minutes to 1 hour. Let rest for a few minutes.
  • Meanwhile, combine the parsley and Parmesan in a small bowl. Brush the outside of the roasted cauliflower heads all over with the remaining 1 tablespoon mustard and generously sprinkle with the Parmesan mixture.
  • Cut the cauliflower into thick wedges and serve on plates with a sprinkle of salt, lemon wedges and any extra Parmesan mixture.

PARMESAN ROASTED CAULIFLOWER



Parmesan Roasted Cauliflower image

A simple roasted cauliflower recipe that makes a great side. The cauliflower gets precooked in the microwave before roasting.

Provided by Kathy K

Categories     Fruits and Vegetables     Vegetables     Cauliflower     Roasted

Time 30m

Yield 12

Number Of Ingredients 6

1 (3 pound) cauliflower
¼ cup water
¾ cup mayonnaise
¼ cup grated Parmesan cheese
2 cloves garlic, minced
1 tablespoon chopped fresh chives

Steps:

  • Cut leaves and bottom core off cauliflower. Place in a shallow microwave-safe baking dish and add about 1 inch of water.
  • Microwave on high for 8 minutes. Drain.
  • Combine mayonnaise, Parmesan cheese, and garlic in a bowl. Spread onto the cauliflower.
  • Bake cauliflower in the preheated oven until tender and golden brown, 15 to 20 minutes. Sprinkle with chives.

Nutrition Facts : Calories 135.1 calories, Carbohydrate 6.7 g, Cholesterol 6.7 mg, Fat 11.5 g, Fiber 2.9 g, Protein 3 g, SaturatedFat 1.9 g, Sodium 137.8 mg, Sugar 2.9 g

ROASTED CAULIFLOWER WITH PARMESAN AND PANCETTA



Roasted Cauliflower with Parmesan and Pancetta image

Provided by Giada De Laurentiis

Categories     appetizer

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 12

1 head cauliflower, cut into pieces (about 6 cups)
4 ounce piece pancetta, diced
1/4 cup butter
1/4 cup all-purpose flour
1 1/2 cups milk
1 clove garlic, whole
1 teaspoon red pepper flakes
1 cup grated Parmesan
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon freshly grated nutmeg
1/3 cup bread crumbs

Steps:

  • Preheat the oven to 350 degrees F.
  • Bring a large pot of salted water to a boil over high heat. Blanch the cauliflower for 2 minutes. Transfer the cauliflower to a buttered 9 by 13-inch baking dish and let cool, about 5 minutes.
  • In a small skillet over medium-high heat, brown the pancetta. Transfer to a small bowl and set aside.
  • In the same skillet, melt the butter. Add the flour and stir until combined. Continue stirring for 2 minutes to cook the flour. Slowly add the milk, stirring continuously until the milk has incorporated and there are no lumps. Add the garlic clove and red pepper flakes and stir the sauce over low heat until the mixture coats the back of a wooden spoon. Add the Parmesan, salt, pepper, nutmeg, and the reserved pancetta. Stir to combine. Pour the sauce over the cauliflower to cover. Top with a sprinkling of bread crumbs.
  • Bake until the breadcrumbs are golden and the cauliflower is cooked, about 25 minutes. Serve immediately.

TRUFFLE-PARMESAN ROASTED CAULIFLOWER AND BROCCOLI



Truffle-Parmesan Roasted Cauliflower and Broccoli image

Rich and earthy truffle combines with salty and nutty Parmesan to make this roasted cauliflower and broccoli side dish bursting with flavor using minimal ingredients.

Provided by France C

Categories     Fruits and Vegetables     Vegetables     Cauliflower     Roasted

Time 30m

Yield 6

Number Of Ingredients 6

1 small head cauliflower, trimmed and cut into florets
1 small head broccoli, trimmed and cut into small florets
2 tablespoons olive oil
1 pinch salt and ground black pepper to taste
1 tablespoon truffle-infused olive oil
¼ cup shredded Parmesan cheese

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  • Toss cauliflower and broccoli with olive oil, salt, and pepper in a large bowl. Place on the baking sheet in a single layer and set the bowl aside.
  • Roast in the preheated oven, stirring every 8 to 10 minutes, until vegetables are slightly charred and tender, 20 to 23 minutes. Return to the bowl and toss with truffle oil. Transfer to a serving platter and sprinkle with Parmesan cheese.

Nutrition Facts : Calories 101.5 calories, Carbohydrate 5.5 g, Cholesterol 2.9 mg, Fat 8 g, Fiber 2.3 g, Protein 3.4 g, SaturatedFat 1.5 g, Sodium 105 mg, Sugar 1.9 g

ROASTED WILD SALMON WITH TOMATOES, BASIL, AND CAPERS, PARMESAN-CRUSTED CAULIFLOWER, AND RICE



Roasted Wild Salmon with Tomatoes, Basil, and Capers, Parmesan-Crusted Cauliflower, and Rice image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 11

Nonstick cooking spray
6 wild salmon fillets
Salt
Freshly ground black pepper
2 tablespoons lemon and herb seasoning
4 cups cauliflower florets
3 tablespoons grated parmesan cheese
1 cup chopped Roma (plum) tomatoes
1/4 cup slivered basil leaves
2 tablespoons drained capers
4 cups instant brown rice, cooked according to package directions

Steps:

  • Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.
  • Season salmon with salt and pepper. Brush lemon and herb seasoning all over both sides of salmon.
  • Place salmon on prepared baking sheet. Arrange cauliflower on another baking sheet, spray with cooking spray and sprinkle with Parmesan. Roast 15 minutes, until fish is fork tender and cauliflower is golden brown and tender.
  • In a medium bowl, combine tomatoes, basil and capers. Season, to taste, with salt and pepper.
  • Serve 4 of the salmon fillets with tomato mixture spooned over top. Serve half of the rice and all of the cauliflower with this meal. Reserve extra salmon fillets and extra rice for other meals.

ROASTED CAULIFLOWER WITH PARMESAN-PANKO CRUMBLE



Roasted Cauliflower with Parmesan-Panko Crumble image

A make-ahead Parmesan and panko crumble adds an addictive savory crunch to this large-format holiday side.

Provided by Rick Martinez

Categories     Cauliflower     Breadcrumbs     Parmesan     Cheddar     Butter     Garlic     Thyme     Shallot     Parsley     Lemon     Thanksgiving     Side     Entertaining     Dinner

Yield 20 servings

Number Of Ingredients 12

1 cup panko (Japanese breadcrumbs)
3 1/2 oz. finely grated Parmesan (about 1 cup)
2 1/2 oz. coarsely grated sharp cheddar cheese (about 1 cup)
2 Tbsp. plus 1 cup (2 sticks) unsalted butter, melted
4 large heads of cauliflower, cored, outer leaves removed
4 garlic cloves, finely grated
3 Tbsp. thyme leaves (from about 1 bunch)
20 large shallots, peeled, halved, quartered if very large, divided
8 tsp. kosher salt, divided
2 tsp. freshly ground pepper, divided
1/2 cup chopped parsley
Lemon wedges (for serving)

Steps:

  • Arrange racks in upper and lower thirds of oven; preheat to 450°F. Toss panko, Parmesan, cheddar, and 2 Tbsp. butter in a medium bowl until combined. Sprinkle evenly onto a parchment-lined rimmed baking sheet. Bake on lower rack until cheese is melted and bubbling and panko is deep golden brown, 6-8 minutes. Let cool. Crumble into small pieces; set aside until ready to use.
  • Meanwhile, cut cauliflower into 1/2"-thick steaks (it's okay if the outside ends break apart).
  • Whisk garlic, thyme, and remaining 1 cup butter in a medium measuring cup.
  • Toss half of cauliflower, half of shallots, 1/2 cup butter mixture, 4 tsp. salt, and 1 tsp. pepper on a rimmed baking sheet until coated. Repeat with remaining cauliflower, shallots, 1/2 cup butter mixture, 4 tsp. salt, and 1 tsp. pepper on another rimmed baking sheet. Roast, tossing veggies and rotating sheets from top to bottom halfway through, until tender and browned, 45-55 minutes.
  • Let cool slightly. Transfer to a platter. Top with reserved crumble and parsley. Serve with lemon wedges for squeezing over.
  • Do Ahead: Uncrumbled panko mixture can be baked 1 day ahead. Wrap baking sheet with plastic and store at room temperature.

ROASTED CAULIFLOWER WITH PARMESAN CHEESE



Roasted Cauliflower With Parmesan Cheese image

I got this recipe from Weight Watchers. It is delicious. The rich, nutty flavor of freshly grated Parmesan cheese pairs beautifully with cauliflower. Try the same recipe with broccoli, baby carrots and asparagus.

Provided by CookingONTheSide

Categories     Cauliflower

Time 22m

Yield 6 serving(s)

Number Of Ingredients 5

6 cups fresh cauliflower, florets (about 1 head)
1 tablespoon olive oil
1/2 teaspoon kosher salt
1/2 teaspoon black pepper, freshly ground
1/4 cup parmesan cheese, grated (Parmigiano-Reggiano suggested)

Steps:

  • Preheat oven to 450 degrees.
  • In large bowl, combine cauliflower, oil, salt and pepper; toss to combine.
  • Transfer cauliflower to large baking sheet and spread into a single layer.
  • Roast until cauliflower is golden brown, tossing occasionally, about 15 minutes.
  • Remove from oven, place in serving bowl and sprinkle with cheese; toss to mix.
  • This is 1 point per each serving.
  • Each serving is 3/4 cup.

PARMESAN-ROASTED CAULIFLOWER



Parmesan-Roasted Cauliflower image

Parmesan-Roasted Cauliflower

Provided by Bon Appétit Test Kitchen

Categories     Side     Roast     Vegetarian     High Fiber     Parmesan     Cauliflower     Winter     Healthy     Low Cholesterol     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Cheese Week

Yield Makes 4 servings

Number Of Ingredients 8

1 head cauliflower
1 sliced medium onion
4 thyme sprigs
4 unpeeled garlic cloves
3 tablespoons olive oil
Kosher salt
Freshly ground black pepper
1/2 cup grated Parmesan

Steps:

  • Preheat oven to 425°F. Cut 1 head cauliflower into florets; toss on a large rimmed baking sheet with 1 sliced medium onion, 4 thyme sprigs, 4 unpeeled garlic cloves, and 3 tablespoons olive oil; season with kosher salt and freshly ground black pepper. Roast, tossing occasionally, until almost tender, 35-40 minutes. Sprinkle with 1/2 cup grated Parmesan, toss to combine, and roast until cauliflower is tender, 10-12 minutes longer.

ROASTED CAULIFLOWER WITH PARMESAN



Roasted Cauliflower with Parmesan image

This roasted cauliflower dish with Parmesan incorporates very little effort, but results in a wonderful combination of flavors.

Provided by chic_chef

Categories     Fruits and Vegetables     Vegetables     Cauliflower     Roasted

Time 25m

Yield 6

Number Of Ingredients 6

1 head cauliflower, cut into florets
2 cloves garlic, or more to taste, minced
1 lemon, juiced
olive oil as needed
salt and ground black pepper to taste
¼ cup grated Parmesan cheese, or to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Place cauliflower florets into a baking dish. Add garlic, squeeze lemon juice over, and drizzle each piece with olive oil. Season with salt and pepper.
  • Bake, uncovered, in the preheated oven until the top is lightly browned, 15 to 25 minutes. Remove from the oven and sprinkle generously with Parmesan cheese.

Nutrition Facts : Calories 83.3 calories, Carbohydrate 7.5 g, Cholesterol 2.9 mg, Fat 5.6 g, Fiber 3.3 g, Protein 3.5 g, SaturatedFat 1.2 g, Sodium 106.4 mg, Sugar 2.3 g

ROASTED CAULIFLOWER WITH PARMESAN & PANCETTA



Roasted Cauliflower With Parmesan & Pancetta image

Courtesy of Giada DeLaurentiis. The addition of red pepper flakes gives this cauliflower a bite. If you don't like spicy eliminate the red pepper flakes and you still have an amazing side dish.

Provided by StreetChef

Categories     Cauliflower

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 head cauliflower, cut into pieces, about 6 cups
4 ounces piece pancetta, diced
1/4 cup butter
1/4 cup all-purpose flour
1 1/2 cups milk
1 garlic clove, whole
1 teaspoon red pepper flakes
1 cup grated parmesan cheese
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/8 teaspoon freshly grated nutmeg
1/3 cup breadcrumbs

Steps:

  • Preheat oven to 350°F.
  • Bring a large pot of salted water to a boil over high heat.
  • Blanch the cauliflower for 2 minutes.
  • Transfer the cauliflower to a buttered 9x13 inch baking dish and let cool, about 5 minutes.
  • In a small skillet over medium high heat, brown the pancetta. Transfer to a small bowl and set aside.
  • In the same skillet, melt the butter. Add the flour and stir until combined.
  • Continue stirring and cook for 2 minutes to cook the flour.
  • Take off the heat and slowly add the milk, stirring continuously until the milk has incorporated and there are no lumps.
  • Put back on low heat, add garlic clove and red pepper flakes and stir the sauce over low heat until the mixture coats the back of a wooden spoon.
  • Add the parmesan, salt, pepper, nutmeg and the reserved pancetta. Stir to combine.
  • Pour the sauce over the cauliflower to cover.
  • Top with a sprinkling of breadcrumbs.
  • Bake until the breadcrumbs are golden and the cauliflower is cooked, about 25 minutes. Serve immediately.

BALSAMIC & PARMESAN ROASTED CAULIFLOWER



Balsamic & Parmesan Roasted Cauliflower image

This easy and delicious recipe is from EatingWell Magazine. The florets are cut into thick slices and tossed with extra-virgin olive oil and herbs. Wherever the flat surfaces come into contact with the hot roasting pan, a deep browning occurs that results in a sweet, nutty flavor. You can easily halve the recipe or change up the herbs to suit your taste and mood. TIP: To prepare florets from a whole head of cauliflower, remove outer leaves. Slice off the thick stem. With the head upside down and holding a knife at a 45° angle, slice into the smaller stems with a circular motion-removing a "plug" from the center of the head. Break or cut florets into the desired size.

Provided by blucoat

Categories     Cheese

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

8 cups 1-inch-thick slices cauliflower florets (about 1 large head, see Tip)
2 tablespoons extra-virgin olive oil
1 teaspoon dried marjoram
1/4 teaspoon salt
freshly ground pepper, to taste
2 tablespoons balsamic vinegar
1/2 cup finely shredded parmesan cheese

Steps:

  • Preheat oven to 450°F.
  • Toss cauliflower, oil, marjoram, salt and pepper in a large bowl. Spread on a large rimmed baking sheet and roast until starting to soften and brown on the bottom, 15 to 20 minutes.
  • Toss the cauliflower with vinegar and sprinkle with cheese. Return to the oven and roast until the cheese is melted and any moisture has evaporated, 5 to 10 minutes more.

Nutrition Facts : Calories 174.5, Fat 10.9, SaturatedFat 3.2, Cholesterol 11, Sodium 402.8, Carbohydrate 12.6, Fiber 4.3, Sugar 5.4, Protein 9

BALSAMIC & PARMESAN ROASTED CAULIFLOWER



BALSAMIC & PARMESAN ROASTED CAULIFLOWER image

Categories     Vegetable

Yield 4 servings

Number Of Ingredients 7

8 cups 1-inch-thick slices cauliflower florets, (about 1 large head; see Tip)
2 tablespoons extra-virgin olive oil
1 teaspoon dried marjoram
1/4 teaspoon salt
Freshly ground pepper to taste
2 tablespoons balsamic vinegar
1/2 cup finely shredded Parmesan cheese

Steps:

  • Preheat oven to 450°F. Toss cauliflower, oil, marjoram, salt and pepper in a large bowl. Spread on a large rimmed baking sheet and roast until starting to soften and brown on the bottom, 15 to 20 minutes. Toss the cauliflower with vinegar and sprinkle with cheese. Return to the oven and roast until the cheese is melted and any moisture has evaporated, 5 to 10 minutes more.

PARMESAN PARSLEY ROASTED CAULIFLOWER



Parmesan Parsley Roasted Cauliflower image

Roasting brings out the sweetness in cauliflower. A little cheese is good too! Adapted from Barefoot Contessa at Home cookbook.

Provided by Sharon123

Categories     Cheese

Time 45m

Yield 6 serving(s)

Number Of Ingredients 7

1 large head cauliflower
3 tablespoons extra virgin olive oil
kosher salt
fresh ground black pepper
1 cup freshly grated parmesan cheese
1 cup freshly grated gruyere cheese
1 tablespoon fresh parsley, chopped

Steps:

  • Preheat oven to 350*F.
  • Remover outer green leaves from the cauliflower and cut the head into small florets, discarding the stems (I save in freezer to make broth).
  • Drizzle with olive oil and sprinkle generously with salt and pepper. Toss well.
  • Bake for 30 minutes, tossing once, until the cauliflower is tender and starts to brown. Sprinkle with the parmesan, gruyere and parsley. Bake for 1-2 more minutes, just until the cheese melts. Season to taste and serve hot or warm. Enjoy!

Nutrition Facts : Calories 241.1, Fat 17.5, SaturatedFat 7.3, Cholesterol 34.5, Sodium 357.8, Carbohydrate 8.2, Fiber 3.5, Sugar 3.6, Protein 14.6

FLOWER POWER!(ROASTED PARMESAN CAULIFLOWER)



Flower Power!(Roasted Parmesan Cauliflower) image

Make and share this Flower Power!(Roasted Parmesan Cauliflower) recipe from Food.com.

Provided by Sharon123

Categories     Cauliflower

Time 1h

Yield 4 serving(s)

Number Of Ingredients 8

1 head cauliflower, cut into small florets
1 medium onion, sliced
4 fresh thyme sprigs
4 garlic cloves, peeled
3 tablespoons olive oil
kosher salt
fresh ground black pepper
1/2 cup parmesan cheese, grated (or shaved)

Steps:

  • Preheat oven to 425°.
  • Cut cauliflower into florets; toss on a large rimmed baking sheet with sliced onion, thyme sprigs, unpeeled garlic cloves, and olive oil; season with kosher salt and freshly ground black pepper.
  • Roast, tossing occasionally, until almost tender, 35-40 minutes.
  • Sprinkle with grated Parmesan, toss to combine, and roast until cauliflower is tender, 10-12 minutes longer.
  • Enjoy!

BALSAMIC AND PARMESAN ROASTED CAULIFLOWER



BALSAMIC AND PARMESAN ROASTED CAULIFLOWER image

Categories     Cauliflower

Number Of Ingredients 8

Ingredients
1 head(s) cauliflower, large, (8 cups 1-inch-thick slices), florets
2 tablespoon oil, olive, extra-virgin
1 teaspoon marjoram, dried
1/4 teaspoon salt
pepper, black ground, freshly ground, to taste
2 tablespoon vinegar balsamic
1/2 cup(s) cheese, Parmesan, finely shredded

Steps:

  • Preparation 1. Preheat oven to 450°F. 2. Toss cauliflower, oil, marjoram, salt and pepper. Roast on a large rimmed baking sheet until starting to soften and brown on the bottom, 15 to 20 minutes. 3. Toss the cauliflower with vinegar and sprinkle with cheese. Return to the oven and roast until the cheese is melted and any moisture has evaporated, 5 to 10 minutes more.

ROASTED CAULIFLOWER WITH PARMESAN CHEESE



Roasted Cauliflower With Parmesan Cheese image

from Weight Watchers 1 point Try the same recipe with broccoli, baby carrots and asparagus, too.

Provided by pat5617

Categories     Cauliflower

Time 22m

Yield 6 3/4 c servings, 6 serving(s)

Number Of Ingredients 5

6 cups cauliflower, florets
1 tablespoon olive oil
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 cup grated parmesan cheese

Steps:

  • Preheat oven to 450°F.
  • In a large bowl, combine cauliflower, oil, salt and pepper. Toss to combine. Transfer to a large baking sheet and spread into a single layer. Roast until cauliflower is golden brown, tossing occasionally, about 15 minutes. Remove from oven, place in serving bowl and sprinkle with cheese; toss to mix.
  • Yields about 3/4 cup per serving. Weight Watchers 1 point.

ROASTED CAULIFLOWER WITH FRESH HERBS AND PARMESAN



ROASTED CAULIFLOWER WITH FRESH HERBS AND PARMESAN image

Categories     Side     Cauliflower

Yield 8 8servings-1C/serving

Number Of Ingredients 10

12 cups cauliflower florets (about 2 heads)
1 1/2 tablespoons olive oil $
1 tablespoon chopped fresh parsley
2 teaspoons chopped fresh thyme
2 teaspoons chopped fresh tarragon
3 garlic cloves, minced
1/4 cup (1 ounce) grated fresh Parmesan cheese
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Preheat oven to 450° Place cauliflower in a large roasting pan or jelly-roll pan. Drizzle with oil; toss well to coat. Bake at 450° for 20 minutes or until tender and browned, stirring every 5 minutes. Sprinkle with parsley, thyme, tarragon, and garlic. Bake 5 minutes. Combine cauliflower mixture, cheese, and remaining ingredients in a large bowl; toss well to combine.

ROASTED CAULIFLOWER W/PARMESAN & WHITE TRUFFLE OIL



Roasted Cauliflower w/Parmesan & White Truffle Oil image

Very tasteful side dish

Provided by Monika Rosales

Categories     Vegetables

Time 50m

Number Of Ingredients 6

1 cauliflower, small florets fresh
1 Tbsp garlic powder
1 Tbsp paprika
salt/pepper
1/4 c parmesan cheese
1 Tbsp white truffle oil

Steps:

  • 1. cut cauliflower into small florets....boil about 5 mins
  • 2. combine with remaining ingredients(except, parmesan cheese and truffle oil)...broil about 10 mins...or until golden brown...take out and mix in the parmesan cheese and truffle oil...ENJOY

Tips:

  • Choose the right cauliflower: Look for a head of cauliflower that is compact and heavy, with tightly packed florets. Avoid any heads that have brown spots or blemishes.
  • Cut the cauliflower into even-sized florets: This will help them cook evenly.
  • Toss the cauliflower florets in olive oil, salt, and pepper: This will help them roast evenly and develop a nice golden brown color.
  • Spread the cauliflower florets in a single layer on a baking sheet: This will help them roast evenly.
  • Roast the cauliflower florets at a high temperature: This will help them caramelize and develop a delicious flavor.
  • Keep an eye on the cauliflower florets while they are roasting: You don't want them to burn.
  • Serve the roasted cauliflower florets immediately: They are best when they are hot and crispy.

Conclusion:

Parmesan roasted cauliflower is a delicious and easy side dish that can be enjoyed by people of all ages. It is a great way to get your daily dose of vegetables, and it is also a good source of fiber, vitamins, and minerals. Plus, it is a low-carb and gluten-free dish, making it a great option for people with dietary restrictions. So next time you are looking for a healthy and flavorful side dish, give Parmesan roasted cauliflower a try. You won't be disappointed!

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