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PointsPlus Roasted Cauliflower with Parmesan Cheese

PointsPlus Roasted Cauliflower with Parmesan Cheese


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Roasted Cauliflower with Parmesan Cheese

There's nothing quite like a little freshly grated Parmesan cheese to wake up the taste buds and liven up a familiar side dish, like roasted vegetables. To save time, purchase precut cauliflower florets in the pre-packaged salad section of the supermarket.

Ingredients

  • 6 cups cauliflower florets
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup grated Parmesan cheese, preferably Parmigiano-Reggiano

Servings6

Calories Per Serving66

Folate equivalent (total)61µg15%


Roasted Cauliflower with Garlic and Parmesan Cheese

This roasted cauliflower with garlic and parmesan cheese is so easy to make, it takes about 10 minutes to get the cauliflower ready to go in the oven, and then it roasts whole for one hour and thirty minutes. This roasted cauliflower recipe is so hands off, I just love it. The cauliflower comes out of the oven firm enough to cut and hold its shape, but very moist and soft to eat. The cauliflower still has lots flavor, unlike boiled cauliflower. My mind is spinning with possibilities for more roasted cauliflower recipes.


1. Heat your oven to 200C using a combination of oven and overhead grill if possible. Place a large square of baking paper in an ovenproof frying pan and drizzle with the olive oil. Roll the cauliflower in the oil and place the pan over high heat. When the cauliflower starts to brown at the base, transfer to the oven for 15 minutes.

2. Remove, scatter liberally with the parmesan cheese, including in the gaps between the cauliflower florets, and return to the oven for a further 10 minutes until the cheese is browned. Serve immediately.


Recipe Summary

  • 1 head (about 2 1/4 pound) cauliflower, trimmed and cut into florets
  • 3 large cloves garlic, thinly sliced
  • ¼ cup olive oil
  • 2 tablespoons lemon juice
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 2 tablespoons grated Parmesan cheese

Preheat an oven to 450 degrees F (230 degrees C).

Mix cauliflower florets and garlic in a large bowl. Drizzle olive oil and lemon juice over the cauliflower mixture season with salt and pepper. Toss cauliflower mixture to coat and spread into an even layer onto a jelly roll pan.

Roast in preheated oven for about 15 minutes, turn the cauliflower, and continue roasting until soft, about 10 minute more. Sprinkle Parmesan cheese over the cauliflower to serve.


Parmesan Roasted Cauliflower

I’m sure I’ve said it many times before, but my favorite way to cook most vegetables is to roast them at high heat until tender and they brown up a little bit. Usually I keep it pretty simple with just olive oil, salt, and pepper. Sometimes I’ll add other spices like crushed red pepper flakes or finish it with a bit of lemon juice, but this time I added some Parmesan cheese and it was *chef’s kiss*.

What I particularly love about adding Parmesan to the equation is the crispy bits of cheese. Parmesan cheese cooked until crisp is also called frico, and, believe it or not, is a whole recipe until itself that people sometimes serve with soups, salads, and other dishes. Here, I’ve combined roasted cauliflower and frico recipes into one.

This recipe is super simple to prepare, but is worthy of becoming part of your regular rotation for years to come. Also, this Parmesan roasted cauliflower is a keto recipe for anyone following that diet.


Reviews

This is great. Very tasty and easy to make!

This tasted amazing. I made this as prep for tomorrow but then I ignored my dinner and ate a whole bowl of this instead once it was out of the oven. Other comments suggested over pasta also which would be delicious. I used whole florets instead of the sliced florets (as in the image) so the cooking time worked out fine. Also made the onions quite a chunky cut so they didn't crisp and burn. I substituted rosemary instead of thyme and coconut oil instead of olive. I recommend using a little more garlic cloves in skins. Once it's all roasted take out the herb sprigs and discard, squeeze the garlic cloves out of the skins and put in a bowl with the roasted cauliflower and onion and then stir together with the cheese (adjust to your liking of how much cheese you want to put in), put in a glass dish and pop back in the oven long enough for it to meld together (about 5-10 mins). Very delicious!

So easy. So good! Double the recipe because it will be gobbled up.

So cooking time depends on size of florets. To give onions a chance to roast fully, would use medium sized florets. Would use 425 as it results in crispy tops. I like the garlic as is, it roasts and softens and you can squeeze it out at the end if you like that. I tossed everything in a bowl before spreading on the cookie sheet. At the end I added the parmesan and turned off the stove while it baked onto the cauliflower (and onto the cookie sheet lol. Overall nice consistency and taste

extremely delicious and easy peasy! no thyme, no problem.

Actually a 2 as written but with some modifications it is a great cauliflower recipe. After roasting for 30 minutes I transferred to a glass baking dish, pushed the garlic out of the papery shell (should have thinly sliced at this point), pulled the thyme leaves from the stems (next time I will just use thyme leaves) and then after tossing topped with the Parmesan and baked for the last 10 minutes. Leftovers (was cooking for 2) will go into pasta for the next meal. Love two dinners from 1!

Great recipes but why do you keep showing how to make Hummus dips instead of what the recipe is being shown?

Looks great but what do you do with the unpeeled garlic?

Excellent. Sliced the cauliflower in slabs to match the photo and so more of the floret is against the pan. Next time I will slice the onion in wedges, also as per the photo. I found the cooking time to be perfect.

Nice and easy variation of roasted cauliflower. Cooking time in recipe is waaaaaay to long. I roasted for about 8 minutes total and it was delicious.

This was simple, easy & tasted wonderful. The best part were the roasted onions = Yummy!! Next time I will slice the garlic and mix in, I didn't have thyme sprigs, but dried thyme worked. Be sure not to let it stay in oven too long after added parmesan cheese to avoid burning.

Whoa. I honestly didn't know cauliflower could taste this good. So simple and so delicious. This will be a regular. I'll actually eat the stuff. Thank you!

Perfect. Cooking time resulted in completely cooked & slightly crispy cauliflower. I used a large microplane for the parm & it was more like 3/4 cup. Served alongside FILET MIGNON WITH TRUFFLED MUSHROOM RAGOÛT (also from Epicurious) and mixed greens with hazelnut oil & sherry vinegar.

I made this for my best friend,her mom and our kids. The kids wouldn't even touch it but the adults devoured it. I made one head and we could have used another lol. It's super easy and Soo tasty. I only had minced garlic to use and dried thyme and it was amazing. It gets that burnt crispy look but it tasted heavenly.I'm making it again right now the same way.☺️

Great, easy recipe and fantastic flavor. I followed instructions, with a few changes: Used a few generous shakes of dried thyme instead of fresh springs (not the right time of year) also minced the garlic and spread throughout the florets. Finally, I cooked for just 40 minutes at 425, stirring halfway through, then added the Parmesan, returned to oven but turned oven OFF I finished with the pork roast I was making, so the cauliflower sat in a slowly cooling oven for about 15 minutes -- perfectly melted and crisped cheese that way, while all veggies were nicely browned. I have been obsessed lately with a roasted curry cauliflower recipe, but this is actually even more versatile. Definitely going into regular rotation.

Easy and delicious. Added more garlic than the recipe states - will add this to our regular rotation.

Add some carrots and 1/2 through the roasting time, cherry tomatoes. 375 for an hour, stir every 20 minutes - and also mix it all in a bowl before hand. Cover with foil and let rest until the rest of the meal is done.

Little effort, mighty tasty! Served over pasta, then parmesan on top.

I make this all the time, it’s become a favorite in our home and I make it exactly as the recommended in the recipe. I have seen a lot of comments on the cooking times and temperatures but I’ve never had a problem. We love the beautiful browned cauliflower and Parmesan, even our grandkids love it and they don’t like many vegetables. I have also made this on my outdoor grill in a foil pan, cooks faster and works great!

Agree with reviewer suggestions of lower temperature and less time. I added the Parmesan when I took the pan out of the oven to retain a bit more texture. Good recipe.

I rate this a 3 only because to make it work I had to alter it slightly - but BOY IT WAS AMAZING. I looked at the reviews and most suggested 375 for an hour, stir every 20 minutes - and also mix it all in a bowl before hand. I tried it as is and then tried these, and this was by far the superior way of doing it. It got the cauliflower to a delicious, tender roasted level, got my cloves of garlic to be golden and soft, and got my onions a lovely golden roasted. It was delicious - I recommend this whole heartedly, just with the changes as mentioned!

What a great weekend meal for vegetarians! I also added some carrots and 1/2 through the roasting time I added cherry tomatoes. I had these in the fridge and needed to use them up. I served this as a main course with hearty salad and it was a great, easy and healthy meal. Will be adding this to weeknight rotation

Completely unexpected hit. Roasted for well over an hour at 375, tossing every twenty minutes or so. Peeled the garlic cloves but used more than called for. The thyme I used was woody, branchy twigs from my herb garden b/c that's what I have left in my New England herb garden in the fall (they were perfect). Scraped the pan into a large bowl and added the parmesan, then covered with foil to rest/melt while I finished the rest of dinner. Everyone devoured this.

I love cauliflower. I made it as written, although it cooked much faster as many others have commented. It was just ok. No garlic or thyme flavor. If I try it again, it will not be as written. I will cut the cauliflower into very small florets. I will mince the garlic, and I will chop the thyme leaves. I will slice the onion in half crosswise before slicing it thinly. After tossing all of those together with the oil and then roasting, Iɽ remove it from the oven and toss it in a bowl with the grated Parmesan. Fontina or gruyere would be good alternatives. I would not return it to the oven before serving. Maybe it would then have more flavor.


How To Make Roasted Cauliflower

Spread the chopped cauliflower evenly onto a roasting pan. If I have one word of advice when it comes to roasting vegetables, it is this.

Don't overcrowd the pan! Stuffing too many pieces of cauliflower on there will just steam them and you won't get that roast-y flavor you're looking for.

Feel free to use two pans if it doesn't all fit on one pan.

  1. Drizzle 3 Tbsp. or so of olive oil onto the cauliflower pieces.
  2. Sprinkle ¼ tsp. salt and pepper and toss the cauliflower in the oil and spices until it is evenly coated.
  3. Pop the pan(s) in the oven for about 18 minutes. I check on the cauliflower once and stir it around on the pan to make sure it isn't sticking and no parts are burning. Roasting = Good. Burning = Bad.


Notes

Top with additional parmesan cheese if desired. Note, your cooking time may vary slightly depending on how crowded your pan is or how thickly you cut the cauliflower.

Nutrition Information:

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Reviews ( 23 )

Thanks for sharing Healthy Food Recipe. And this weekend i Gonna this. I think it sounds me WOW. And also i tried an "Herbal Food" app it has more Herbal Recipe varities. you may also try this . https://play.google.com/store/apps/details?id=com.ajax.unaveamirtham&hl=en

Easy to prep all components in advance, then pop in the oven. Made to recipe using orange cauliflower and subbed oregano for tarragon. Served with CL's sirloin with anchovy butter. Great presentation & great dinner.

Has anyone ever tried this with Broccoli AND cauliflower?? I think the broccoli would cook faster, so I'm not sure if its a good idea - may have to cook separately? UPDATE! I gave this a shot - it cooked perfectly and was delicious!

Excellent roasted cauliflower recipe. I'm not a huge tarragon fan so used thyme and italian parsley, very tasty.

In my hurry to get them finished, I forgot the salt and pepper and the lemon juice (even though I remembered to buy the dang lemons and love what the juice does for veggies!), but the cauliflower was still great!

OMG! Now I love roasted cauliflower, but the added herbs and Parmesan made this dish more than worthy of company! I thought I had a lemon in the house, but didn't, and it was still amazing. I will definitely try it with the lemon next time just to see what a difference it makes.

Simply amazing!! I had made another recipe similar to this one, but the fresh lemon juice is the total finisher!! Home run with a large family gathering! The only thing I did different was no tarragon simply because I didn't have any and I only used about 1/8-1/4t. of the dried thyme. 2 t. seemed like too much of something I'm not just a huge fan of. Oh, and I did add extra fresh parsley because I LOVE it! Thanks for the great recipe! (Even most of the kids ate it!)

Great way to cook cauliflower 0 comes out moist and soft. I thought the recipe was a bit too herbal, but would make it again and just cut back on them. Also, I used dried rather than fresh thyme and tarragon, and that may have made the flavors too intense.

Flavorful & easy. probably one of my favorite ways to eat cauliflower. I cut back the lemon by at least half. For herbs, I usually use some combo of fresh parsley, chives, oregano, and/or basil.

So Simple and delicious. My family loved it.

Excellent Recipe! I used fresh oregano, dried parsley, dried tarragon, and dried thyme. Skipped a few steps and simply put all the ingredients into a gallon baggie and shook it up. Then, I spread it onto the cookie sheet (lined with my silpat) and baked at 450 for 40 minutes, stirring every 10-15 minutes. I like my roasted veggies pretty crispy, and these turned out excellent! only used .5 oz. parmesan to cut some calories, and it was still good. Will definitely make again.

I made this for Thanksgiving and it was loved all around. Two cauliflower heads only yielded about 10 cups of florets for me and I added a bit more olive oil, because the amount called for didn't cover all the florets. I didn't measure the lemon juice, just gave a couple of squeezes from half a large lemon and felt like that was too much. I agree with other reviews that it doesn't need the parm, but the parm adds a nice flavor. I disagree with the reviews that leftovers don't taste as good I popped mine in the oven to reheat and they were just as delicious as when freshly cooked.

I forgot the Parmesan, but this recipe was excellent. The tarragon added just a hint of anise flavor that paired wonderfully with the cauliflower. This is my new, favorite way to eat cauliflower.

I halved the recipe and used fresh oregano as I didn't have tarragon on hand. Probably a bit too lemony for my taste, but also could be because I served it with Herb-Marinated shrimp that also had a good amount of both lime and lemon juice in it. Probably could have used more garlic and maybe a smidge more olive oil. A nice side dish change for me from the standard rice or salad.

such a wonderful healthy side dish. u don't even need the parm.

I decided to give this recipe a shot because I love roasted vegetables (asparagus, root vegetables, etc) and try to serve a variety of fresh vegetables. When my husband saw me preparing the recipe, he made a point of telling me he doesn't care for cauliflower. I halved the recipe and did not add tarragon, since I didn't have any on hand. I didn't measure the lemon juice, but instead gave a generous squeeze over the dish as I was mixing it together. By the way, my husband said the cauliflower was OUTSTANDING and finished the leftovers the next day. I served it with Schwann's Lemon Pepper chicken and another Cooking Light recipe, Easy Mushroom Orzo. I will definately make this again.


Ways to Use Garlic Parmesan Roasted Cauliflower

Besides using it as a side dish, there are so many different ways to use roasted cauliflower. There are also tons of possibilities when you mix up the seasoning blends.

  • This cauliflower is so good with pasta. For a quick and easy dinner, cook up your favorite pasta. Top it with marinara sauce, a big mound of this cauliflower, and some sliced chicken sausage, cooked shrimp, or cooked lentils.
  • It also is a killer addition to a grain bowl. Start with quinoa, farro, or brown rice. Top with this garlic Parmesan cauliflower, fresh or sauteed spinach, halved cherry tomatoes, and a spoonful of store-bought or homemade pesto.
  • Reach for some eggs and make a delicious scramble with roasted cauliflower and sundried tomatoes, toss it in a frittata with some chopped ham and green onions, or add to a baked egg dish like these Parmesan and Tomato Baked Eggs.
  • It is hard not to think about a salad when you think about roasted veggies. This is no exception. For an Italian inspired salad, start with a bed of arugula and add cherry tomatoes, garlic Parmesan cauliflower, artichoke hearts, roasted red peppers, and some olives.



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