Parmesan Roasted Cauliflower

Even in late winter, when vegetable pickings seem slim, you can find cauliflower and onion in the produce aisle.

Total Time:
Prep:
Cook:
Level: Easy
Serves: 4
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Ingredients

  • 1 head (2 lb.) cauliflower, cut into florets
  • 1 large onion, sliced
  • 2 tbsp. olive oil
  • ½ tsp. coarse salt
  • ¼ tsp. pepper
  • 3 finely chopped large garlic cloves
  • 3 tbsp. finely grated fresh parmesan

Directions

  1. Heat oven to 425°F.
  2. Toss together 1 head (2 lb) cauliflower, cut into florets, 1 large onion, sliced, 2 Tbsp olive oil, ½ tsp coarse salt, and ¼ tsp pepper.
  3. Spread into one layer on a rimmed baking sheet. Roast for 10 minutes.
  4. Scatter with 3 finely chopped large garlic cloves. Continue to roast, stirring occasionally, until vegetables are golden brown, 25 to 30 minutes more.
  5. Before serving, top with 3 Tbsp finely grated fresh parmesan.

118 cal, 8 g fat (2 g saturated), 4 g protein, 9 g carb, 3 g sugar, 3 g fiber, 326 mg sodium, 3 mg cholesterol per serving

This recipe originally appeared in the January/February 2015 issue of Dr. Oz The Good Life.

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