Roasted Broccoli and Cauliflower
Roasting cauliflower brings out its natural, nutty sweetness. Make more than you think you need. It is terrific! Parmesan cheese adds a wonderful savory cheesy flavor, but you can skip for no-dairy or vegan diners.
Servings: 4
Calories: 127kcal
Equipment
- Baking parchment
Ingredients
- 1 large head of fresh cauliflower or two small heads
- 1 ½ -2 tablespoons extra virgin olive oil
- ½ teaspoon granulated garlic
- ¼ teaspoons sea salt
- ¼ teaspoon ground black pepper
- ¼ cup grated Parmesan cheese
Instructions
- Pre-heat oven to 400°. Line a rimmed baking sheet with baking parchment paper. Break off any green leaves from a head of cauliflower. Cut the core from the head and with your hands, break off large florets. Slice florets into approximately ½″ wedges. You will have some rounded ends and pieces. Don’t be concerned.
- Place cauliflower onto rimmed baking sheet, laying flat sides down. Drizzle with olive oil and season with salt, pepper and garlic. Roast for 22-25 minutes until the top edges are browning, and the bottom edges are browned and golden. Right before it's done or at serving time, sprinkle with the Parmesan.
Nutrition
Calories: 127kcal | Carbohydrates: 12g | Protein: 6g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 5mg | Sodium: 318mg | Potassium: 646mg | Fiber: 4g | Sugar: 4g | Vitamin A: 55IU | Vitamin C: 101mg | Calcium: 102mg | Iron: 1mg