Roasted Parmesan Cauliflower
With adequate seasoning, roasted cauliflower is a delicacy on its own. This recipe takes it to a whole new level by enriching the lovely veg with delicious parmesan cheese while balancing the flavors with refreshing lemon juice and spicy chili flakes.
Time to read: 3 mins | Time to make: 40 minutes | Yields: 6 servings
Ingredients
1 cauliflower (~1 lb/ 500 g), cut into bite-size florets, stems into slices & save leafs
2 tablespoons (35 ml) olive oil
½ teaspoon kosher salt, plus more as needed
1 teaspoon cumin seeds
3 tablespoons shredded parmesan*
Dressing:
1/4 cup (30 g) olives, pitted and chopped
2 tablespoons (35 ml) Olive oil
1 clove garlic, minced
1 tablespoon fresh lemon juice
1/4 teaspoon red pepper flakes
¼ cup chopped fresh parsley or mint leaves and tender stems, for serving
Method
Preheat oven to 425°F (220°C). Place cauliflower on a baking tray and sprinkle with olive oil and 1/2 teaspoon salt. Roast for 15 minutes.
In a small bowl, combine olive oil, olives, garlic, lemon juice, red-pepper flakes, and a little bit of salt.
Once cauliflower has been roasting for 15 minutes, add cumin seeds and mix to combine. Sprinkle parmesan on top and roast for another 15 minutes. Cauliflower will become tender, and cheese gets brownish and crunchy. Your kitchen will smell like heaven.
Toss with previously prepared dressing. Add parsley over the top before serving.
Impress everyone with how awesome this veggie can taste. Enjoy :)
Notes
* Replace parmesan with nutritional yeast to make it vegan.
Nutrition facts, per 1 serving (60 g):
Energy: 79kcal | Carbs: 5 g | Protein: 2 g | Fat: 7 g
