Parmesan Roasted Cauliflower Recipe with Lemon
Roasting brings out cauliflowers natural sweetness. Topped with parmesan cheese and fresh lemon, this is a lovely side dish (even for those that may not be cauliflower fans).
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1 tablespoon olive oil
- 1/4 teaspoon fresh ground black pepper
- 1/2 teaspoon kosher salt
- 1 teaspoon lemon zest
- juice from half a lemon
- 1 medium cauliflower cut into florets (about 5 cups)
- 1/2 teaspoon chopped fresh thyme leaves or 1/4 teaspoon dried
- 1/2 ounce grated parmesan cheese (about 1/3 cup)
- Carbohydrate 0.123206666597536 g
- Cholesterol 0 mg
- Fat 0.847423333691691 g
- Fiber 0.0706666685457486 g
- Protein 0.01479999998832 g
- Saturated Fat 0.11735333338225 g
- Serving Size 1 1 Serving (5g)
- Sodium 151.232408333294 mg
- Sugar 0.0525399980517874 g
- Trans Fat 0.0237470833429825 g
- Calories 8 calories
Heat oven to 425 degrees F. Then, line a large baking sheet with aluminum foil or parchment paper. Add cauliflower florets to baking sheet and top with olive oil, thyme, salt and pepper. Using kitchen tongs or hands, toss until florets are well coated. Spread out into a single layer. Bake cauliflower about 20 minutes until tips and edges have turned golden brown, stirring and rotating halfway through baking. Scatter parmesan over cauliflower and place back into the oven for 5 minutes until cheese has melted and begins to brown. Remove from the oven and scatter with lemon zest and lemon juice on top.
