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Parmesan-Roasted Cauliflower

Makes: 8 to 10 servings
Serving size: 3/4cup Yield: 6 cups
Prep 15 mins Bake 425° 25 mins Cook 12 mins
Parmesan-Roasted Cauliflower
Ingredients
  • 6  cups  cauliflower florets
  • 1  tablespoon  olive oil
  •  Salt
  •  Pepper
  • 1/2  cup  freshly shredded Parmesan cheese
  • 1/4  cup  butter
  • 2  garlic cloves, chopped
  • 2/3  cup  slivered almonds, chopped
  • 2/3  cup  panko
Directions

1. Preheat oven to 425 degrees F. Place cauliflower in a 15 x 10 x 1-inch baking pan and toss with olive oil, salt, and pepper. Roast for 20 minutes. Toss and sprinkle with the Parmesan cheese. Bake 5 minutes more. Meanwhile in a medium skillet, melt butter. Add garlic; cook 20 seconds. Add almonds and panko and stir to coat with butter. Cook over medium-low to medium heat until golden. Transfer cauliflower to a serving dish and top with the almond mixture.

Nutrition Facts (Parmesan-Roasted Cauliflower)
  • Servings Per Recipe 8,
  • cal. (kcal) 175,
  • Fat, total (g) 14,
  • chol. (mg) 19,
  • sat. fat (g) 5,
  • carb. (g) 9,
  • Monosaturated fat (g) 6,
  • Polyunsaturated fat (g) 2,
  • Trans fatty acid (g) 0,
  • fiber (g) 3,
  • sugar (g) 2,
  • pro. (g) 6,
  • vit. A (IU) 292,
  • vit. C (mg) 36,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 48,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 319,
  • Potassium (mg) 302,
  • calcium (mg) 111,
  • iron (mg) 1,
  • Mark as Free Exchange () 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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