I truly like this delightful keto cooked cauliflower with olive oil, garlic, and Parmesan. The cauliflower turns out to be so rich and mellow as it heats. I truly loathe crude cauliflower. I discover its flavor sharp and upsetting. Also the smell! Be that as it may, heating totally changes cauliflower.
Parmesan broiled cauliflower is a delicious, rich and gooey side dish. Indeed, even the Picky Eater cherishes it! To keep it keto and low carb, I don't utilize breadcrumbs in this formula, and to be perfectly honest, I don't miss them.
It's an extremely solid and adaptable side dish that goes with anything! In any case, since I make it in a 425°F broiler, I like to serve it with a principle dish that I can cook in a similar stove.
Also try our recipe Sticky Sesame Vegan Cauliflower Wings
In this delicious Parmesan roasted cauliflower recipe, cauliflower florets are tossed in olive oil, garlic, and parmesan, and baked until golden and creamy.
INGREDIENTS
- 1 large head cauliflower, cleaned and separated into florets (1 lb.)
- 4 tablespoons extra-virgin olive oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/2 cup grated Parmesan (40 grams)
INSTRUCTIONS
- Preheat oven to 425 degrees F.
- In a large bowl, use your hands to coat the cauliflower florets with the olive oil, salt, pepper, and garlic powder.
- Transfer to a baking dish large enough to accommodate the florets in a single layer (such as a 9 X 13 rectangular baking dish).
- Bake the cauliflower for 15 minutes.
- Turn the florets to the other side, sprinkle with the cheese, and bake 15 more minutes, until golden-brown. Serve the Parmesan roasted cauliflower immediately.
Read more our recipe : Sweet Potato Frittata Slices
For more detail : https://bit.ly/2L1jF2D
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