Parmesan Roasted Cauliflower

When Parmesan is included in the name of a recipe you immediately think indulgent, right? Believe it or not, this dish was inspired by a Biggest Loser Recipe. So not only is this dish delicious, but it’s deceivingly figure-friendly too.

I find that I get into a veggie rut every once in awhile. I cycle through broccoli, green beans, and Brussels sprouts throughout the week. Occasionally I’ll throw some asparagus into the mix, but that’s just another green vegetable. Don’t get me wrong, I cycle through them because they’re my favorites. Cooked carrots or corn are too sweet for me. And unless it’s a salad, I often forget what else I can put on my plate. Cauliflower is the perfect answer to mixing things up. It’s low in calories, high in fiber, a great source of Vitamin C, and even has a little protein. So throw a little cauliflower in your weekday routine to mix things up! And use this easy, delicious recipe is a great excuse to do so.

I like to sprinkle on a bit of dry parsley to add a pop of color, and fresh parsley spoils too quickly in my fridge. Remember, you eat with your eyes first!

What you’ll need:
1 head of cauliflower
1/4 cup grated Parmesan
1/2 tablespoon garlic powder
1/2 teaspoon garlic salt (or just regular salt)
1/2 tablespoon dry or fresh chopped parsley
Cooking spray

What you’ll need to do:

Preheat oven to 425 degrees.

Cut your cauliflower so that you’re just left with the florets.

**Tip: If you want to just buy the cauliflower in already-cut florets to save time, use about 4 cups of florets.

Spray an oven-proof covered casserole dish with cooking spray. Put your cauliflower florets in the dish, and spray them lightly with the cooking spray. Mix with your hands to evenly coat. This helps the Parmesan, garlic, garlic salt, and parsley adhere. Once evenly sprayed, add the seasonings and mix with your hands.

Cover and bake for 15 minutes.

Enjoy!

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