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Description
Food Network Magazine
Ingredients
US|METRIC
4 SERVINGS
- 1 head cauliflower
- 3 Tbsp. EVOO
- 1/4 cup grated Parmesan
- 1/2 tsp. thyme (chopped mixed, and rosemary)
- 1 tsp. kosher salt
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Directions
- Slice 1 head cauliflower into florets and halve; spread in a single layer on a baking sheet. Drizzle with 3 tablespoons olive oil. Sprinkle with 1/4 cup grated parmesan, 1 1/2 teaspoons chopped mixed thyme and rosemary, 1 teaspoon kosher salt and a few grinds of pepper. Roast at 425 degrees F, 30 minutes; flip and roast 15 more minutes.
NutritionView More
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150Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories150Calories from Fat110 |
| % DAILY VALUE |
| Total Fat12g18% |
| Saturated Fat2.5g13% |
| Trans Fat |
| Cholesterol5mg2% |
| Sodium740mg31% |
| Potassium450mg13% |
| Protein5g |
| Calories from Fat110 |
| % DAILY VALUE |
| Total Carbohydrate8g3% |
| Dietary Fiber3g12% |
| Sugars3g |
| Vitamin A2% |
| Vitamin C120% |
| Calcium10% |
| Iron2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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