Parmesan Roasted Cauliflower
Looking for an easy side dish? Grab some Parmigiano Reggiano and make a batch of this Parmesan Roasted Cauliflower!
Servings: 4 servings
Calories: 195kcal
Ingredients
- 1 head cauliflower cut into florets
- 3 Tbsp olive oil
- ½ Tbsp lemon juice
- ½ tsp kosher salt
- ¼ tsp black pepper
- ⅔ cup Parmesan cheese grated (see note)
- 1½ Tbsp fresh parsley minced
Instructions
- Preheat oven to 425°F.
- Using a large bowl, add cauliflower florets, olive oil, lemon juice, salt and pepper; toss until well coated.
- Spread cauliflower onto a parchment-lined baking pan; bake for 30 minutes, or until florets are almost tender.
- Remove pan from oven and sprinkle cauliflower with Parmesan cheese and minced parsley. Return pan to oven and continue baking for 5-10 more minutes.
Notes
I strongly recommend grating fresh Parmigiano Reggiano instead of using the pre-grated cans of Parmesan cheese.
Nutrition
Calories: 195kcal | Carbohydrates: 8g | Protein: 9g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 11mg | Sodium: 602mg | Potassium: 457mg | Fiber: 3g | Sugar: 3g | Vitamin A: 257IU | Vitamin C: 72mg | Calcium: 232mg | Iron: 1mg
