Parmesan Roasted Cauliflower
  • 9 cups (about 36 ounces) cauliflower florets
  • 1 1/2 cups grated parmesan cheese
  • 2 tablespoons chopped fresh parsley leaves
  • 1 1/2 teaspoons garlic powder
  • 1 1/2 teaspoons ground black pepper
  • Salt, to taste
  • 4 tablespoons extra-virgin olive oil
  1. Preheat the oven to 425F. In a large bowl, combine the cauliflower, cheese, parsley, garlic powder and pepper. Season with salt. Toss to mix. Drizzle on the oil and toss again. Transfer the mixture to a large nonstick baking sheet. Bake for 15-17 minutes, tossing once, or until lightly browned and crisp tender. Serve immediately. Serves 6-8.
This is a delicious recipe I adapted from The Biggest Loser Cookbook: