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RELATED RECIPES
Roasted Parmesan Cauliflower
Mushroom Cauliflower Risotto
Roasted Pomegranate Cheese Cauliflower
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45 minutes
4 servings
Adjust servings
dairy-free
(?)
Has dairy from:
parmesan cheese
gluten-free
kid friendly
has meat
has pasta
has seafood
mediterranean
vegan
(?)
Not vegan due to:
parmesan cheese
vegetarian
pescetarian
paleo
(?)
Not paleo due to:
parmesan cheese
This recipe has no customizations.
 
INGREDIENTS
Amount
Measure
Ingredient
 
1
head
cut into florets.
 
2
tsp
crushed.
 
4
tbsp
 
1
tsp
 
1/2
tsp
 
3/4
cups
freshly grated.
 
1/2
cups
 
1/4
cups
finely chopped.
 
 
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PREPARATION
1.
Heat oven to 425° F.
2.
Line a large baking pan with foil; spray lightly with cooking spray.
3.
In a large bowl or food storage bag toss the cauliflower florets with the olive oil, garlic, salt and pepper, and the Parmesan cheese.
4.
Spread the cauliflower out on the prepared baking pan.
5.
Roast for 25 to 30 minutes, turning every 10 minutes, or until the cauliflower is tender and lightly browned.
6.
Once roasted, remove from the oven and sprinkle the pomegranate seeds and parsley over the top. Serve immediately.
   
 
NUTRITION
This recipe has the following nutrient totals:
Calories 249
Protein 12.6 g
Carbohydrates 7.39 g
Iron 0 mg
Fiber 2.94 g
Calcium 0 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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