Parmesanparsleyroastedcauliflower Recipes

PARMESAN ROASTED CAULIFLOWER RECIPE BY TASTY

Steps:

• Preheat oven to 425˚F (220˚F).
• In a bowl or ziploc bag, add the cauliflower florets and olive oil and stir until fully combined.
• Add the garlic powder, salt, breadcrumbs, and Parmesan. Stir until fully coated.
• Spread the cauliflower on a greased, foil-lined baking sheet.
• Bake for 20 minutes. Stir the cauliflower and bake for an additional 10.
• Enjoy!

ROASTED PARMESAN GARLIC CAULIFLOWER

Steps:

• Preheat oven to 450 degrees.
• Grease large casserole dish.
• Place olive oil and garlic in large resealable bag.
• Add cauliflower and shake to mix.
• Pour into prepared casserole dish.
• Bake for 20 to 25 minutes, stirring halfway through.
• Top with Parmesan and parsley and broil for 3 to 5 minutes until golden brown.

PARMESAN ROASTED CAULIFLOWER

Steps:

• In a bowl, combine all ingredients except olive oil. Toss. Drizzle on the oil. Toss.
• Put mixture into a small nonstick dish.
• Place into a 425°F preheated oven. Bake for 15 - 17 minutes; stir once. You want it to be lightly browned and tender. Serve.

PARMESAN ROASTED CAULIFLOWER

Steps:

• Heat oven to 400°F.
• Cut leaves and bottom core off cauliflower. Place in shallow microwaveable baking dish. Add water.
• Microwave on HIGH 8 min.; drain.
• Mix mayo, cheese and garlic until blended; spread onto cauliflower.
• Bake 15 to 20 min. or until cauliflower is tender and golden brown. Sprinkle with chives.

PARMESAN PARSLEY ROASTED CAULIFLOWER

Steps:

• Preheat oven to 350*F.
• Remover outer green leaves from the cauliflower and cut the head into small florets, discarding the stems (I save in freezer to make broth).
• Drizzle with olive oil and sprinkle generously with salt and pepper. Toss well.
• Bake for 30 minutes, tossing once, until the cauliflower is tender and starts to brown. Sprinkle with the parmesan, gruyere and parsley. Bake for 1-2 more minutes, just until the cheese melts. Season to taste and serve hot or warm. Enjoy!

PARMESAN CAULIFLOWER AND PARSLEY SALAD

Steps:

• In a large bowl, combine lemon zest and juice, salt and pepper. Whisk in oil until combined. Stir in mushrooms and marinate while making cauliflower.
• In a medium bowl, lightly beat eggs with salt and pepper. Add cauliflower and toss until well coated.
• Put cheese in a large bowl. Lift cauliflower out of egg mixture with a slotted spoon and transfer to cheese, tossing to coat.
• Heat oil in a 10-inch heavy skillet over moderate heat until hot but not smoking.
• Panfry cauliflower in 3 batches, turning occasionally, until golden on all sides, about 3 minutes per batch. Transfer with a slotted spoon to paper towels to drain.
• To assemble salad:
• Add parsley and cauliflower to the mushroom mixture, tossing to combine.