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Line a large baking pan with foil; spray lightly with cooking spray.
In a large bowl or food storage bag toss the cauliflower florets with the olive oil, garlic, salt and pepper, and the Parmesan cheese.
Spread the cauliflower out on the prepared baking pan.
Roast for 25 to 30 minutes, turning every 10 minutes, or until the cauliflower is tender and lightly browned.
Once roasted, remove from the oven and sprinkle the pomegranate seeds and parsley over the top. Serve immediately.
This recipe has the following nutrient totals:
Protein 12.6 g
Carbohydrates 7.39 g
Iron 0 mg
Fiber 2.94 g
Calcium 0 mg
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