Parmesan Roasted Cauliflower
This parmesan roasted cauliflower recipe is a quick and healthy side dish for your weeknight meal.
Servings: 4 people
Calories: 188kcal
INGREDIENTS
SPICE MIX
- ½ teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
OTHER INGREDIENTS
- 2 medium heads of cauliflower
- 2 tablespoon grass-fed butter, melted
- 2 tbsps extra-virgin olive oil cold-pressed is best
- ¼ cup grated Parmigiano Reggiano cheese regular parmesan works fine too
INSTRUCTIONS
- Preheat the oven to 425° F.
- Combine the spice mix ingredients in a small container and set aside.
- Cut the cauliflower into bite-sized florets and transfer them to a large rimmed baking sheet.
- Melt the butter and whisk in the olive oil.
- Pour the oil mixture over the cauliflower then toss to combine.
- Sprinkle the spice mixture onto the cauliflower and toss again to combine.
- Spread out the cauliflower florets as much as possible so that they will become slightly crispy on the outside from baking.
- Bake in the oven for 15-20 minutes, until fork-tender on the inside and slightly crispy on the outside.
- If you prefer to brown the Parmigiano Reggiano cheese on top of the cauliflower, then sprinkle it on during the last 5 minutes of baking. Otherwise, add the cheese right before serving.
NUTRITION
Calories: 188kcal | Carbohydrates: 15g | Protein: 6g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 20mg | Sodium: 748mg | Potassium: 879mg | Fiber: 6g | Sugar: 6g | Vitamin A: 299IU | Vitamin C: 139mg | Calcium: 108mg | Iron: 1mg