Parmesan Roasted Cauliflower

In this delicious Parmesan roasted cauliflower recipe, cauliflower florets are tossed in olive oil, garlic, and parmesan, and baked till golden and creamy.

I simply like this scrumptious keto roasted cauliflower with olive oil, garlic, and Parmesan. The cauliflower becomes so creamy and mild as it bakes. I in reality dislike uncooked cauliflower. I locate its taste stinky and ugly. not to mention the smell! however baking absolutely transforms cauliflower.

Parmesan Roasted Cauliflower

No Breadcrumbs Wished
Parmesan roasted cauliflower is a tasty, creamy and tacky side dish. Even the choosy Eater loves it! To preserve it keto and coffee carb, I don’t use breadcrumbs on this recipe, and frankly, I don’t miss them.

It’s possible to sprinkle some almond meal at the pinnacle with the cheese, or perhaps pork panko. however without a doubt, this keto Parmesan roasted cauliflower is delicious with simply the cheese.

Parmesan Roasted Cauliflower

INGREDIENTS:

  • 1 large head cauliflower, cleaned and separated into florets (1 lb.)
  • 4 tablespoons extra-virgin olive oil
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1/2 cup grated Parmesan (40 grams)

INSTRUCTIONS:

  1. Preheat oven to 425 degrees F.
  2. In a large bowl, use your hands to coat the cauliflower florets with the olive oil, salt, pepper, and garlic powder.
  3. Transfer to a baking dish large enough to accommodate the florets in a single layer (such as a 9 X 13 rectangular baking dish).
  4. Bake the cauliflower for 15 minutes.
  5. Turn the florets to the other side, sprinkle with the cheese, and bake 15 more minutes, until golden-brown. Serve the Parmesan roasted cauliflower immediately. 

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