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Roasted Parmesan Cauliflower
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60 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.
 
Bon Appétit
This recipe fits right into a balanced diet.
 
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 0.6% of RDA
• Calories: 9.2% of RDA
• Carbs: 2.1% of RDA
• Fat (total lipid): 23.1% of RDA
• Fiber: 8.7% of RDA
• Fructose: 4.0% of RDA
• Protein: 8.8% of RDA
• Sodium: 14.7% of RDA
• Sugar: 9.8% of RDA
• Vitamin A (IU): 4.5% of RDA
• Vitamin B6: 12.7% of RDA
• Vitamin C: 11.0% of RDA
• Iron: 0.3% of RDA
• Magnesium: 4.3% of RDA
• Manganese: 107% of RDA
• Niacin: 10.3% of RDA
• Potassium: 9.9% of RDA
• Zinc: 4.9% of RDA
If all nutritional components are less than 50% of RDA (and all vitamins and minerals are less than 400% of RDA) the recipe gets a “Bon Appétit” rating.
 
INGREDIENTS
Amount
Measure
Ingredient
 
1
head
cut into florets.
 
1
whole
medium in size, sliced.
 
4
sprigs
 
4
cloves
unpeeled.
 
3
tbsp
 
1/2
cups
grated.
 
 
 
to taste.
 
 
 
to taste.
 
 
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PREPARATION
1.
Preheat oven to 425°.
2.
Toss cauliflower florets on a large rimmed baking sheet with onion, thyme, garlic, and oil; season with salt and pepper.
3.
Roast, tossing occasionally, until almost tender, 35-40 minutes.
4.
Sprinkle with Parmesan, toss to combine, and roast until cauliflower is tender, 10–12 minutes longer.
   
 
NUTRITION
This recipe has the following nutrient totals:
Calories 185
Protein 9.94 g
Carbohydrates 5.79 g
Iron 0.06 mg
Fiber 2.45 g
Calcium 6.17 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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