Post by Loupy on Oct 12, 2017 20:12:22 GMT -7
Roasted Cauliflower with Parmesan
From: Kalyn Kenny @ kalynskitchen.com/recipe-for-roasted-cauliflower-with/
Roasted Cauliflower with Parmesan is a delicious side dish the whole family will enjoy, and I’ve updated this recipe with a new trick that makes this favorite side dish even better! And this tasty roasted cauliflower is low-carb, Keto, gluten-free, and low-glycemic!
You’ll need a really large glass casserole dish to make this (we tried once on a sheet pan covered with foil, but it was better in a jumbo-sized glass dish.) The trick is to toss the cauliflower with the Parmesan before you put it into the oven, (which this recipe always included), but cook the cauliflower at a super-high temperature and turn it over halfway through the cooking time so the crispy melted Parmesan ends up on top. Try it, I promise you will love this for an amazing and easy low-carb side dish!
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Makes: 2-4 servings
Ingredients:
1 large head cauliflower, core cut away and cut into bite-sized florets
2 T olive oil (or enough to coat all the cauliflower)
salt and fresh-ground black pepper to taste
1/3 – 1/2 cup freshly grated Parmesan cheese (depending on the size of your head of cauliflower; I used coarsely grated cheese)
Directions:
Preheat oven to 450F/230C.
Use the largest flat casserole dish you have and spray with non-stick spray.
Cut away the core of the cauliflower, then cut into small bite-sized florets.
Try to make them all the same size and on the small side so they’ll all get nicely browned at the same time.
(To cut the cauliflower without getting a lot of “crumbs”, cut through the stem, then pull the floret apart. This trick works well with broccoli too.)
Put the cauliflower pieces in a large plastic bowl, add olive oil, and toss until the cauliflower pieces are all lightly coated with oil.
(Start with a bit less olive oil and add more if it’s not enough to cover the cauliflower.)
Season to taste with salt and fresh-ground black pepper, then toss with the grated Parmesan.
(Adjust the amount of cheese depending on how big your head of cauliflower was.)
Roast cauliflower for 15 minutes.
Then remove pan from oven and use a large flat turner to flip the cauliflower over so the melted cheese is on top.
Roast 15 minutes longer, or until cauliflower is cooked through and nicely browned.
Serve hot.
This can be reheated in the microwave or in a hot pan, although it’s best freshly made.
From: Kalyn Kenny @ kalynskitchen.com/recipe-for-roasted-cauliflower-with/
Roasted Cauliflower with Parmesan is a delicious side dish the whole family will enjoy, and I’ve updated this recipe with a new trick that makes this favorite side dish even better! And this tasty roasted cauliflower is low-carb, Keto, gluten-free, and low-glycemic!
You’ll need a really large glass casserole dish to make this (we tried once on a sheet pan covered with foil, but it was better in a jumbo-sized glass dish.) The trick is to toss the cauliflower with the Parmesan before you put it into the oven, (which this recipe always included), but cook the cauliflower at a super-high temperature and turn it over halfway through the cooking time so the crispy melted Parmesan ends up on top. Try it, I promise you will love this for an amazing and easy low-carb side dish!
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Makes: 2-4 servings
Ingredients:
1 large head cauliflower, core cut away and cut into bite-sized florets
2 T olive oil (or enough to coat all the cauliflower)
salt and fresh-ground black pepper to taste
1/3 – 1/2 cup freshly grated Parmesan cheese (depending on the size of your head of cauliflower; I used coarsely grated cheese)
Directions:
Preheat oven to 450F/230C.
Use the largest flat casserole dish you have and spray with non-stick spray.
Cut away the core of the cauliflower, then cut into small bite-sized florets.
Try to make them all the same size and on the small side so they’ll all get nicely browned at the same time.
(To cut the cauliflower without getting a lot of “crumbs”, cut through the stem, then pull the floret apart. This trick works well with broccoli too.)
Put the cauliflower pieces in a large plastic bowl, add olive oil, and toss until the cauliflower pieces are all lightly coated with oil.
(Start with a bit less olive oil and add more if it’s not enough to cover the cauliflower.)
Season to taste with salt and fresh-ground black pepper, then toss with the grated Parmesan.
(Adjust the amount of cheese depending on how big your head of cauliflower was.)
Roast cauliflower for 15 minutes.
Then remove pan from oven and use a large flat turner to flip the cauliflower over so the melted cheese is on top.
Roast 15 minutes longer, or until cauliflower is cooked through and nicely browned.
Serve hot.
This can be reheated in the microwave or in a hot pan, although it’s best freshly made.
