Cauliflower and onions are tossed in olive oil and roasted to perfection, then topped with a generous sprinkle of Parmesan cheese. Here’s a vegetable side dish you’ll rave about!
Vegetables really don’t get the credit they deserve as part of a well-prepared dinner. Everyone always raves about the roast and of course the delicious dinner rolls, but you don’t hear too many whoops and aahs from the vegetable side dishes. People, it’s time to appreciate your veggies, especially ones as good as this one.
We decided that most cruciferous vegetables just needed to be roasted. Brussels sprouts, broccoli, and cauliflower all need some time in the oven, a little olive oil, salt, pepper, and don’t forget the Parmesan cheese! Parmesan cheese is the icing on the roasted vegetables. Trust us, once you eat this delicious Roasted Cauliflower, you’ll be raving about your veggies too!
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Can I use frozen veggies for Parmesan Roasted Cauliflower?
Yes! No need to thaw, you can start roasting cauliflower from frozen without any issues. So stock up on your bulk frozen veggies and get ready to make this again and again! The cauliflower will be softer, but still delicious.
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Can I use a different fat instead of olive oil?
Olive oil really is the best for baking, and we strongly recommend you stick with it. The only other good options we found were ghee and avocado oil. All of these can withstand the high heat required for baking.
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Storage and Reheating Instructions:
Store any leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in 400-degree oven on a baking sheet until heated through: about 5-10 minutes.
If you liked this recipe, you might be interested in these other delicious vegetable side dish recipes:
Cauliflower and onions are tossed in olive oil and roasted to perfection, then topped with a generous sprinkle of Parmesan cheese. Here’s a vegetable side dish you’ll rave about!
raw material
- 2 pound cauliflower florets
- 1 sweet onion peeled, halved, sliced
- 1 tablespoon olive oil
- 1/2 teaspoon Salt
- 1/4 teaspoon black pepper
- 1/2 cup parmesan cheese grated
instruct
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Preheat oven to 400 degrees.
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Spread cauliflower and onions in a single layer on a 4-sided baking sheet.
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Drizzle with olive oil and season with salt and pepper.
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Bake in preheated oven for 20 to 25 minutes.
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Remove from oven and sprinkle with Parmesan. Serve hot.
Calories: 163kcal | carbohydrate: 18G | protein: 10G | fat: 7G | Saturated fat: 3G | cholesterol: 9mg | sodium: 566mg | Potassium: 788mg | fiber: 5G | sugar: 9G | Vitamin A: 98unit | Vitamin C: 113mg | calcium: 214mg | iron: 1mg
