This wonderfully roasted cauliflower will become your quick and simple keto side dish after being drizzled in olive oil and sprinkled with Parmesan cheese.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Total Time: | 20 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 head cauliflower, cut into small florets
- 1 teaspoon salt
- 1 teaspoon mixed herbs
- ½ teaspoon ground black pepper
- 3 tablespoons olive oil
- ½ cup grated Parmesan cheese
Instructions
- Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
- Arrange cauliflower on the prepared baking sheet. Sprinkle with salt, mixed herbs, and pepper. Drizzle with olive oil; toss until well coated. Sprinkle Parmesan cheese on top.
- Roast in the preheated oven until crisp, 10 to 15 minutes.
Nutrition Facts
| Calories | 171 kcal |
| Carbohydrate | 8 g |
| Cholesterol | 9 mg |
| Dietary Fiber | 4 g |
| Protein | 7 g |
| Saturated Fat | 3 g |
| Sodium | 778 mg |
| Sugars | 4 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
Enjoyed it was very tasty!
We devoured this dish! It was so delish! Thank you for sharing this recipe, Fioa!
Husband and I enjoyed it! Will make it again.
Delicious! This will be a staple in my home. I placed cauliflower in baking sheet (unlined-who needs aluminum in their body?) and drizzled oil over; tossed with hands and then added Italian blend herbs and kosher salt and pepper. Didn’t need the full 1/4 c of cheese even with the big cauliflower head I had. I let it get a little burned on purpose.
I would add a bit of garlic next time.
A great and versitile keto recipe. I find seasoning easier during/after tossing with olive oil. Makes for a good side dish or an excellent pasta substitute to pour sauce over.
Be warned, you’ll need to make at least double the recipe because it gets gobbled up quickly!
I loved it, and my guests did as well.
Wonderful recipe. I dry-roasted 8 or 9 garlic cloves (with skins on) in a cast iron pan on medium heat stove to mellow out their flavor. Peeled off skins when cooled. Minced finely and added the roasted garlic to the olive oil, salt & pepper, before tossing with the cauliflower florets. Elevated it to a new level!
Definitely will make again. Loved it!
Really easy! Added garlic powder and only added the parmesan for the last 2 minutes…we also doubled the cooking time because we like our roasted veggies REALLY roasted!
The only thing I changed was to put the vegetables in a large bowl and add herbs, oil and sprinkle with cheese, then toss. Then add them to the roast pan.
It seemed too simple to be true! I put it on some foil, sprayed the foil and the top of the cauliflower with “Pam” Olive Oil spray, then sprinkled with the salt, Parmesan and pepper. After pulling out of the oven the fist time, it did not make it to the dinner table! Even my Wife who is not a big cauliflower fan could not keep her hands off the stuff. This one is a hit, can’t wait to get another head of cauliflower to treat the grandkids!
Used Bertolli olive oil spray, added smoked paprika & garlic salt. Very tasty, less calories.
Absolutely delicious! Family members had seconds and thirds.