Roasted Cauliflower with Parmesan and Capers Roasted Cauliflower with Parmesan and Capers

Food styling by David Grenier | Prop styling by Sabrina Linn Image by: Jeff Coulson

Roasting cauliflower gives it a sweet and slightly nutty flavour. Stir in the Parmesan immediately so that it melts from the heat of the cauliflower.

  • Prep time 10 minutes
  • Total time 50 minutes
  • Portion size 4 servings

Ingredients

Method

Toss together cauliflower, oil and thyme; arrange in single layer on lightly greased rimmed baking sheet. Bake in 425?F (220?C) oven, turning once, until tender and deep golden, about 40 minutes.

Transfer to bowl; gently stir in Parmesan, parsley, capers, lemon juice, pepper and salt.

Nutritional facts per serving: about

  • Fibre 5 g
  • Sodium 145 mg
  • Sugars 3 g
  • Protein 6 g
  • Calories 107.0
  • Total fat 7 g
  • Potassium 299 mg
  • Cholesterol 4 mg
  • Saturated fat 2 g
  • Total carbohydrate 9 g

%RDI

  • Iron 7.0
  • Folate 40.0
  • Calcium 8.0
  • Vitamin A 3.0
  • Vitamin C 148.0
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Lunch & Dinner

Roasted Cauliflower with Parmesan and Capers

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