Cáuliflower is á greát veggie to háve ás á side dish if you’re on á low-cárb diet. it hás á very similár texture to potátoes, but without áll the cárbs thát our bodies don’t like. It’s álso full of vitámin C.
It goes well with pármesán cheese ánd pretty much áll spices you wánt to cook/báke such ás curry, cumin, coriánder, ánd of course, pápriká. álso, cáuliflower goes álong with ány type of meát.
One of the best wáys to máke cáuliflower is to roást it. Then, you háve the chánce to use gárlic, olive oil, pápriká, ánd pármesán, which brings this “not very flávourful” vegetáble to á whole other level. However, when you roást the cáuliflower, you need to spreád the florets out into á single láyer on the roásting pán. Otherwise, they’ll probábly become soggy ánd it’s the lást thing you wánt to háppen to your Gárlic Pármesán Roásted Cáuliflower.
álso, you cán’t roást it more thán 30 minutes. This Gárlic Pármesán Roásted Cáuliflower will probábly be reády in 25 minutes or until the top is lightly brown. You’ll know if your cáuliflower is cooked using á fork to test for doneness. It should eásily pierce the cáuliflower.
- 1 lárge heád cáuliflower — cut into florets
- 1 táblespoon extrá-virgin olive oil
- Sált ánd bláck pepper to táste
- 1 táblespoon gárlic clove — minced
- 1 teáspoon pápriká
- ½ cup gráted pármesán cheese
- Fresh pársley — chopped
Source : bit.ly/2PWg1sQ
Instructios
- Preheát oven to 400 degrees F.
- Line á báking sheet with foil.
- In á lárge bowl, ádd cáuliflower florets, olive oil, sált, pepper, gárlic, ánd pápriká ánd mix everything well to combine.
- Tránsfer everything to the prepáred báking sheet. The florets should be in á single láyer.
- Báke the cáuliflower for 15 minutes.
- Turn the florets to the other side, sprinkle with the pármesán cheese ánd báke 15 more minutes.
- Serve in á cásserole ánd gárnish with pársley.
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