American · side

Parmesan-Roasted Cauliflower

Name: Parmesan-Roasted Cauliflower
Total time: 45 min
Cuisine: American
Ingredients: 1 large head cauliflower, cut into florets (stems discarded); Olive oil: 3 tbsp good olive oil; kosher salt, to taste (the cook seasons generously); freshly ground black pepper, to taste; 1 cup (2 oz) freshly grated parmesan; 1 cup (2 oz) freshly grated Gruyère; chopped parsley, to serve (optional)

Parmesan-Roasted Cauliflower — from Food Network's cooking video

Watch how it’s made · 3:08

Video by Food Network on YouTube · Open on YouTube

45 minServes 6165 kcal a serve

Keto (3.8 g net carbs a serve)
Vegetarian with a vegetarian hard cheese instead of the freshly grated Gruyère and freshly grated parmesan (traditionally made with animal rennet)
Gluten-free ingredients
Nut-free

Contains: Milk. Check labels on stock, sauces and spice mixes.

Roasting brings out cauliflower's natural sweetness without crumbs or flour: each serve has vitamin C, fibre and about 4 g net carbs, with the cheese adding some protein and calcium.

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Ingredients 7

1 large head cauliflower, cut into florets (stems discarded)
Olive oil: 3 tbsp good olive oil
kosher salt, to taste (the cook seasons generously)
freshly ground black pepper, to taste
1 cup (2 oz) freshly grated parmesan
1 cup (2 oz) freshly grated Gruyère
chopped parsley, to serve (optional)

Method

Tap a time to watch that step in the video.

Heat the oven to 180°C (350°F). Remove the outer leaves and cut the cauliflower into florets, discarding the stems. Spread them on a sheet pan. 0:44
Drizzle with the olive oil, season generously with salt and pepper and toss well. 1:20
Roast for 30 minutes, tossing once, until tender and starting to brown. 1:37
Sprinkle over the parmesan and Gruyère and return to the oven for 1–2 minutes, just until the cheese melts. Season to taste, scatter with parsley and serve hot or warm. 1:57

Tip. Ina Garten's recipe, serves 6 as a side. Any hard cheese works in place of Gruyère. Leftovers reheat well in a hot oven.

The method is a summary in our words — the video shows every step.

One serve gives you 1 of 6

Energy165 kcal690 kJ

Protein8 g16% of a day

Fibre2.2 g8% of a day

Carbohydrate6.1 g3.8 g net · 2.2 g sugars2% of a day

Fat13 g4.6 g saturated16% of a day

Sodium620 mg27% of a day

Where the energy comes from one serve

Net carbs 9%
Protein 19%
Fat 72%

Fits keto: 3.8 g net carbs a serve, with 72% of the energy from fat.

Vitamins & minerals % of a day, one serve · tap for more

Vitamin C High59%

53 mg a serve, mostly from cauliflower (98%). An antioxidant needed for collagen, immunity and iron absorption. Long cooking destroys some, so raw herbs, citrus and capsicum help.

Vitamin K High27%

32 µg a serve, mostly from cauliflower (52%). Needed for blood clotting and bones. Leafy greens and herbs are very rich in it. If you take warfarin, keep your intake steady and talk to your doctor.

Folate Source16%

65 µg a serve, mostly from cauliflower (95%). Needed to make DNA and new cells — especially important before and in early pregnancy. Legumes and leafy greens are rich sources.

Calcium Source15%

197 mg a serve, mostly from freshly grated parmesan (53%). Builds bones and teeth and helps muscles and nerves work. Dairy, calcium-set tofu, sardines with their bones and some greens supply it.

Vitamin B6 Source12%

0.2 mg a serve, mostly from cauliflower (92%). Helps turn food into energy and make brain messengers. Chickpeas, fish, poultry, potatoes and bananas are good sources.

Show the other 10

Zinc9%

0.9 mg a serve, mostly from cauliflower (35%). Needed for immunity, wound healing, taste and growth. Meat, seafood, legumes, seeds and whole grains supply it.

Vitamin B129%

0.2 µg a serve, mostly from freshly grated parmesan (64%). Keeps nerves and blood cells healthy. Found almost only in animal foods and fortified foods (some plant milks, nutritional yeast), so vegans need a reliable source.

Potassium7%

350 mg a serve, mostly from cauliflower (92%). Balances sodium to help control blood pressure and keeps muscles and nerves working. Beans, potatoes, leafy greens and fruit are rich sources.

Vitamin E7%

1.1 mg a serve, mostly from olive oil (87%). An antioxidant that protects cell membranes. Nuts, seeds and plant oils such as olive oil are the main sources.

Selenium7%

4.1 µg a serve, mostly from freshly grated parmesan (52%). Part of the body's antioxidant enzymes and needed for thyroid hormones. Seafood, eggs, meat and Brazil nuts are rich sources.

Omega-37%

0.1 g a serve, mostly from olive oil (43%). Omega-3 fats support the heart and brain. Oily fish give EPA and DHA; walnuts, flax, chia and canola give ALA, which the body converts only a little.

Magnesium6%

24 mg a serve, mostly from cauliflower (67%). Takes part in hundreds of reactions — energy, muscles, nerves, blood sugar and bones. Nuts, seeds, legumes and whole grains are good sources.

Vitamin A5%

47 µg a serve, mostly from freshly grated Gruyère (53%). Keeps eyes, skin and the immune system healthy. Orange vegetables and dark greens give beta-carotene, which the body turns into vitamin A.

Iron4%

0.7 mg a serve, mostly from cauliflower (63%). Carries oxygen in your blood. Iron from plants absorbs better with vitamin C in the same meal — lemon, tomato or capsicum.

Vitamin D1%

0.1 µg a serve, mostly from freshly grated Gruyère (55%). Helps you absorb calcium for bones and supports muscles. Few foods have much — oily fish, eggs, UV-exposed mushrooms, fortified milks. Sunlight is the main source.

Estimated from the ingredient list with USDA FoodData Central values; % of a day uses the food-label daily values. How this works

Recipe and video by Food Network; the method summary, nutrition estimate and diet notes are Notbroken’s. General information about food, not dietary advice.