Cauliflower Roasted with Parmesan
User Reviews
5
Cauliflower Roasted with Parmesan
Description
This recipe uses cauliflower florets coated in olive oil and roasted at moderate heat until fork tender, turning once for even cooking. While roasting, a dressing is prepared by blending remaining olive oil with sea salt, black pepper, fresh flat-leaf parsley, lemon zest, and lemon juice, creating a fresh and tangy sauce.
After the initial roast, the cauliflower is tossed with the lemon-parsley dressing and Parmesan cheese, then returned to the oven briefly to melt the cheese. This yields a contrast between the soft roasted cauliflower and the sharp, slightly salty Parmesan enhanced by citrus and herbs. The result is a well-balanced side dish combining earthy, tangy, herbal, and savory flavors.
This roasted cauliflower works well on its own or alongside roasted meats or grain dishes. It should be served hot to enjoy the melted Parmesan and fresh dressing.
Leftovers store well in an airtight container in the refrigerator for up to five days, retaining flavor and texture upon reheating.
Ingredients
- 3 cups cauliflower florets
- 6 tablespoons extra virgin olive oil , divided
- 1 teaspoon sea salt coarse
- 1/2 teaspoon black pepper ground
- 1 cup flat leaf parsley (Italian Parsley)
- lemon zest from 1
- lemon juice from 2
- 1/2 cup Parmesan Cheese , finely grated
Instructions
- Preheat the oven to 350°F.
- Toss cauliflower with 2 tablespoons of the olive oil and then transfer to a baking dish, arranging in a single layer and not squeezing it in too much.
- Roast for 25 minutes or until fork tender, turning once through cooking.
- Meanwhile, blend together the remaining 4 tablespoons of olive oil, salt, pepper, parsley, lemon zest and lemon juice either by hand or in a small food processor. Pulse until parsley is coarsely chopped and mixture has emulsified.
- At 25 minutes, toss the cauliflower with lemon dressing and shredded cheese. Return to the oven for 5 minutes, or until cheese has melted. Serve hot.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
Notes
- Keep leftover roasted cauliflower in an airtight container in the fridge for up to 5 days for best freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 169 kcal
% Daily Value*
| Calories | 169kcal | 8% |
| Carbohydrates | 2g | 1% |
| Protein | 3g | 6% |
| Fat | 16g | 25% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 5mg | 2% |
| Sodium | 342mg | 14% |
| Potassium | 157mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 65IU | 1% |
| Vitamin C | 24.1mg | 27% |
| Calcium | 110mg | 11% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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