Yield 6 servings Number Of Ingredients 6 Steps:
Preheat oven to 425˚F (220˚F). In a bowl or ziploc bag, add the cauliflower florets and olive oil and stir until fully combined. Add the garlic powder, salt, breadcrumbs, and Parmesan. Stir until fully coated. Spread the cauliflower on a greased, foil-lined baking sheet. Bake for 20 minutes. Stir the cauliflower and bake for an additional 10. Enjoy!
Time 22m Yield 6 serving(s) Number Of Ingredients 5 Steps:
Preheat oven to 450 degrees. In large bowl, combine cauliflower, oil, salt and pepper; toss to combine. Transfer cauliflower to large baking sheet and spread into a single layer. Roast until cauliflower is golden brown, tossing occasionally, about 15 minutes. Remove from oven, place in serving bowl and sprinkle with cheese; toss to mix. This is 1 point per each serving. Each serving is 3/4 cup.
Time 45m Yield 6 serving(s) Number Of Ingredients 6 Steps:
Preheat oven to 450 degrees. Grease large casserole dish. Place olive oil and garlic in large resealable bag. Add cauliflower and shake to mix. Pour into prepared casserole dish. Bake for 20 to 25 minutes, stirring halfway through. Top with Parmesan and parsley and broil for 3 to 5 minutes until golden brown.
Yield 20 servings Number Of Ingredients 12 Steps:
Arrange racks in upper and lower thirds of oven; preheat to 450°F. Toss panko, Parmesan, cheddar, and 2 Tbsp. butter in a medium bowl until combined. Sprinkle evenly onto a parchment-lined rimmed baking sheet. Bake on lower rack until cheese is melted and bubbling and panko is deep golden brown, 6-8 minutes. Let cool. Crumble into small pieces; set aside until ready to use. Meanwhile, cut cauliflower into 1/2"-thick steaks (it’s okay if the outside ends break apart). Whisk garlic, thyme, and remaining 1 cup butter in a medium measuring cup. Toss half of cauliflower, half of shallots, 1/2 cup butter mixture, 4 tsp. salt, and 1 tsp. pepper on a rimmed baking sheet until coated. Repeat with remaining cauliflower, shallots, 1/2 cup butter mixture, 4 tsp. salt, and 1 tsp. pepper on another rimmed baking sheet. Roast, tossing veggies and rotating sheets from top to bottom halfway through, until tender and browned, 45-55 minutes. Let cool slightly. Transfer to a platter. Top with reserved crumble and parsley. Serve with lemon wedges for squeezing over. Do Ahead: Uncrumbled panko mixture can be baked 1 day ahead. Wrap baking sheet with plastic and store at room temperature.
Time 30m Yield 12 Number Of Ingredients 6 Steps:
Cut leaves and bottom core off cauliflower. Place in a shallow microwave-safe baking dish and add about 1 inch of water. Microwave on high for 8 minutes. Drain. Combine mayonnaise, Parmesan cheese, and garlic in a bowl. Spread onto the cauliflower. Bake cauliflower in the preheated oven until tender and golden brown, 15 to 20 minutes. Sprinkle with chives.
Time 20m Yield 4 Number Of Ingredients 6 Steps:
Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil. Arrange cauliflower on the prepared baking sheet. Sprinkle with salt, mixed herbs, and pepper. Drizzle with olive oil; toss until well coated. Sprinkle Parmesan cheese on top. Roast in the preheated oven until crisp, 10 to 15 minutes.
More about “roasted cauliflower with parmesan recipes”
Time 45m Yield 6 servings Number Of Ingredients 5 Steps:
Preheat the oven to 350 degrees. Remove the outer green leaves from the cauliflower and cut the head into florets, discarding the stems. Place the florets on a sheet pan. Drizzle with olive oil and sprinkle generously with salt and pepper. Toss well. Bake for 30 minutes, tossing once, until the cauliflower is tender and starts to brown. Sprinkle with the Parmesan and Gruyere and bake for 1 to 2 more minutes, just until the cheese melts. Season to taste and serve hot or warm.
