Loaded Cauliflower Parmesan
This loaded cauliflower parmesan recipe is perfect as a healthy side dish or a tasty appetizer. The roasted cauliflower is seasoned to perfection and tastes amazing.
Ingredients
- 1 medium head cauliflower
- 2 tablespoons butter, melted but not hot
- 3 tablespoons olive oil, divided
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon cracked black pepper
- ¼ - ½ cup parmesan cheese, freshly grated
- 1.5 tablespoons chives, finely diced
- 1 tablespoon Italian parsley, chopped small
Equipment
- 1 baking tray lined with parchment
- 1 large mixing bowl
Instructions
- Preheat the oven to 425 degrees.
- Line a baking tray with parchment paper and set it aside.
- Rinse and dry the cauliflower.
- Remove the outer leaves from the cauliflower and carefully trim the stem. Make sure to keep the core stem intact.
- Slice the cauliflower into ¾ - 1-inch-thick “steaks”. Add the cauliflower steaks to a large mixing bowl.
- Gently massage the steaks with the melted butter and 1.5 tablespoons of olive oil. Making sure all sides are well coated.
- Next, dust the steaks with paprika, garlic powder, cracked black pepper and salt. Making sure all sides are well coated.
- Place the steaks on the prepared baking tray along with any florets. Drizzle with the remaining 1.5 tablespoons olive oil.
- Bake for 25-30 minutes. Baking time will vary based on the thickness of your cauliflower.
- Remove the cauliflower from the oven once it is fork tender.
- Top with freshly chopped parsley, finely diced chives and freshly grated parmesan cheese.
- Serve hot and enjoy.
Nutrition
Serving: 1serving, Calories: 206kcal, Carbohydrates: 8g, Protein: 5g, Fat: 18g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 10g, Trans Fat: 0.2g, Cholesterol: 19mg, Sodium: 335mg, Potassium: 454mg, Fiber: 3g, Sugar: 3g, Vitamin A: 377IU, Vitamin C: 72mg, Calcium: 111mg, Iron: 1mg