Try this Parmesan-Roasted Cauliflower recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 425. Cut 1 head cauliflower into florets; toss on a large rimmed baking sheet with 1 sliced medium oven, 4 thyme sprigs, 4 unpeeled garlic cloves and 3 tablespoons olive oil. Season with kosher salt and fresh ground black pepper. Roast, tossing occasionally, until almost tender, 35-40 minutes. Sprinkle with 1/2 cup parmesan cheese, toss to combine and roast until cauliflower is tender, 10-12 minutes longer
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Serving Size: 1 Serving (193g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 122 | ||
Calories from Fat: 51 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.6g | 7 % | |
Saturated Fat 2.1g | 11 % | |
Monounsaturated Fat 2.7g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 8.8mg | 3 % | |
Sodium 237.9mg | 8 % | |
Potassium 526.3mg | 14 % | |
Total Carbohydrate 12.8g | 4 % | |
Dietary Fiber 4.4g | 18 % | |
Sugars, other 8.3g | ||
Protein 7.5g | 11 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 122
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