Parmesan Roasted Cauliflower
This Cauliflower is roasted with garlic, thyme and parmesan. Bursting with flavour and easy to make, this Parmesan Roast Cauliflower makes the perfect side dish!
Servings: 5
Cost: £1 / $1
Equipment
- Large Baking Tray
- Sharp Knife and Chopping Board
- Small Pot (for melting butter)
- Fine Grater (for parmesan)
- Spatula (for scraping off parmesan cauliflower)
Ingredients
- 1 Cauliflower
- 1/2 cup / 40g Parmesan
- 2 tbsp Butter, melted
- 2 cloves of Garlic, minced
- few sprigs of Fresh Thyme
- Salt & Black Pepper, to taste
Instructions
- Peel away the outer leaves of the cauliflower and dice into 1-1.5" chunks.
- Combine with 2 tbsp melted butter, a few sprigs of thyme, 2 minced cloves of garlic and a hefty pinch of salt and pepper. Sprinkle over grated parmesan.
- Pop in the oven at 200c/390f for 20-30mins or until golden brown and fork tender. If it starts to blacken too quickly, reduce the temp. In any instance I don't recommend cranking up the temp as the parmesan will burn before the cauliflower is cooked.
- Use a spatula to scrape off the cauliflower, collecting all those crispy bits stuck in between!
Video
Notes
a) Garlic - I use two cloves here because I LOVE garlic and feel it pairs beautifully with this recipe. However, if you're not keen on garlic, reduce to one clove.
b) Thyme - Fresh thyme is most suitable here, so do avoid dried thyme. If you don't have either this recipe will still be delicious without.
c) Parmesan - Freshly grated will give you the most coverage and crispiness, so avoid using the sandy texture parmesan. Pre shredded will also work fine.
d) Calories - based on sharing between 5 people.
Nutrition
Calories: 114kcal | Carbohydrates: 10.18g | Protein: 6.34g | Fat: 6.35g | Saturated Fat: 3.679g | Polyunsaturated Fat: 0.309g | Monounsaturated Fat: 1.662g | Trans Fat: 0.088g | Cholesterol: 15mg | Sodium: 256mg | Potassium: 530mg | Fiber: 3.4g | Sugar: 3.23g | Vitamin A: 200IU | Vitamin C: 81.6mg | Calcium: 128mg | Iron: 0.86mg