How to Make Perfect Oven Cauliflower

Oven Cauliflower. I love roasted cauliflower best when it's hot and fresh out of the oven. But it's also delicious when served chilled, like in a pasta salad. Roasted Cauliflower Recipes: If you ask me, roasted cauliflower can go in just about everything — salad, pasta, soup, pizzas, frittata, dip, tacos, curry, enchiladas (coming soon!), and more.

Oven Cauliflower Made using baby carrots, cauliflower florets, fresh broccoli and red onion drizzled lightly with oil, seasoned and sprinkled with grated Parmesan cheese. Roasted until lightly golden and slightly caramelized they're packed with goodness. Toss broccoli and cauliflower in a large bowl with olive oil, salt and black pepper. You can cook Oven Cauliflower using 5 ingredients and 2 steps. Here is how you achieve that.

Ingredients of Oven Cauliflower

  1. Prepare 1 head of cauliflower.
  2. You need to taste of Salt and pepper.
  3. Prepare 2 T. of Olive oil. If it's a large cauliflower, you will use more.
  4. It’s of Fresh chopped garlic 1-3 cloves, to your taste.
  5. Prepare 1/4-1/2 cup of fresh parmesan cheese, grated.

Add garlic and crushed red pepper; toss well to thoroughly coat all pieces. Roasted broccoli and cauliflower makes date night a piece of cake, just add this easy and delicious filet mignon with garlic herb butter. With only five ingredients and five minutes of prep time, I hope this recipe will become a staple at your house, like it is at mine. I make it as a side dish on a regular basis.

Oven Cauliflower instructions

  1. Wash dry and break/cut cauliflower up into bite size pieces. Throw into large bowl, add all ingredients and toss together..
  2. Bake at 350 degrees on flat sheet for 45 mins, check to see if it needs more time, adjust seasonings, enjoy.

Garlic Parmesan Roasted Broccoli and Cauliflower Roasted Broccoli and Cauliflower are accompanied by a delicious blend of garlic and Parmesan for a showstopping low-carb and ketogenic diet side dish! A halved head of cauliflower might take up to two and a half hours to become tender, but the result—moist, rich, deeply satisfying—is worth the wait. Cut the broccoli florets into bite size pieces. Place the broccoli into a mixing bowl and toss with the olive oil. Toss cauliflower with oil and salt in a large bowl.