Ingredients20 m servings 171
- 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.
Per Serving: 171 calories; 13.2 8.4 6.8 9 778 Full nutrition
ReviewsRead all reviews 10
Used Bertolli olive oil spray, added smoked paprika & garlic salt. Very tasty, less calories.
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 pull...
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 th...
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!
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!