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Roasted Cauliflower with Crispy Parmesan

257 Calories / 11 g Protein

Slow-baked PCOS cauliflower warms the soul and fills the belly.

Difficulty: Beginner Total Time 45 mins
Servings: 2 Calories: 257
Season: Suitable throughout the year


The simplest things are the best and this cauliflower is very easy to put together. Don't let the directions for how to slice the cauliflower throw you. You can make thin 'cauliflower steaks' as the directions say, or just chop up the cauliflower and mix with olive oil and parmesan. The result will be just as delicious. Having a treat day? Go ahead and grate on a little extra parmesan.



  1. Arrange a rack at the bottom of the oven and heat to 450 degrees F / 232 C. With the stalk end facing up, slice the cauliflower in half through the stalk, then when your knife reaches florets, pull the pieces apart. (Pulling instead of cutting through the florets will prevent little buds from falling off.) Continue to slice through the stalks and pull apart florets until pieces are no thicker than 1 inch.

  2. On a sheet pan, toss the cauliflower pieces with the olive oil; season with salt and pepper. Spread in an even layer, cut sides down. Roast, undisturbed, on the bottom rack until golden brown on the underside, 15 to 20 minutes. (Check pieces in the middle of the pan, because pieces at the edges brown faster.)

  3. Flip the cauliflower, sprinkle with the Parmesan, then roast until the cauliflower is tender and the Parmesan is melted and golden in spots, 7 to 10 minutes. Let cool a few minutes for the Parmesan to crisp. Use a spatula to transfer the cauliflower and any cheese on the sheet pan to plates.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 257kcal
% Daily Value *
Total Fat 19g30%
Saturated Fat 2g10%
Sodium 234mg10%
Potassium 879mg26%
Total Carbohydrate 15g5%
Dietary Fiber 6g24%
Sugars 6g
Protein 11g22%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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