Roasted Cauliflower Wparmesan White Truffle Oil Recipes

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TRUFFLE-PARMESAN ROASTED CAULIFLOWER AND BROCCOLI



Truffle-Parmesan Roasted Cauliflower and Broccoli image

Rich and earthy truffle combines with salty and nutty Parmesan to make this roasted cauliflower and broccoli side dish bursting with flavor using minimal ingredients.

Provided by France C

Categories     Fruits and Vegetables     Vegetables     Cauliflower     Roasted

Time 30m

Yield 6

Number Of Ingredients 6

1 small head cauliflower, trimmed and cut into florets
1 small head broccoli, trimmed and cut into small florets
2 tablespoons olive oil
1 pinch salt and ground black pepper to taste
1 tablespoon truffle-infused olive oil
¼ cup shredded Parmesan cheese

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  • Toss cauliflower and broccoli with olive oil, salt, and pepper in a large bowl. Place on the baking sheet in a single layer and set the bowl aside.
  • Roast in the preheated oven, stirring every 8 to 10 minutes, until vegetables are slightly charred and tender, 20 to 23 minutes. Return to the bowl and toss with truffle oil. Transfer to a serving platter and sprinkle with Parmesan cheese.

Nutrition Facts : Calories 101.5 calories, Carbohydrate 5.5 g, Cholesterol 2.9 mg, Fat 8 g, Fiber 2.3 g, Protein 3.4 g, SaturatedFat 1.5 g, Sodium 105 mg, Sugar 1.9 g

PARMESAN ROASTED CAULIFLOWER RECIPE BY TASTY



Parmesan Roasted Cauliflower Recipe by Tasty image

Here's what you need: cauliflower florets, olive oil, italian breadcrumb, garlic powder, salt, grated parmesan cheese

Provided by Tasty

Categories     Sides

Yield 6 servings

Number Of Ingredients 6

7 cups cauliflower florets
1 tablespoon olive oil
1 cup italian breadcrumb
½ teaspoon garlic powder
½ teaspoon salt
½ cup grated parmesan cheese

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!

Nutrition Facts : Calories 230 calories, Carbohydrate 34 grams, Fat 6 grams, Fiber 5 grams, Protein 11 grams, Sugar 6 grams

PARMESAN-ROASTED CAULIFLOWER



Parmesan-Roasted Cauliflower image

This perfectly roasted cauliflower tossed with olive oil and topped with Parmesan cheese will become your quick and easy keto side dish.

Provided by Fioa

Categories     Fruits and Vegetables     Vegetables     Cauliflower     Roasted

Time 20m

Yield 4

Number Of Ingredients 6

1 head cauliflower, cut into small florets
1 teaspoon salt
1 teaspoon mixed herbs
½ teaspoon ground black pepper
3 tablespoons olive oil
½ cup grated Parmesan cheese

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
  • Arrange cauliflower on the prepared baking sheet. Sprinkle with salt, mixed herbs, and pepper. Drizzle with olive oil; toss until well coated. Sprinkle Parmesan cheese on top.
  • Roast in the preheated oven until crisp, 10 to 15 minutes.

Nutrition Facts : Calories 170.5 calories, Carbohydrate 8.4 g, Cholesterol 8.8 mg, Fat 13.2 g, Fiber 3.8 g, Protein 6.8 g, SaturatedFat 3.2 g, Sodium 777.9 mg, Sugar 3.5 g

CAULIFLOWER SOUP WITH WHITE TRUFFLE OIL



Cauliflower Soup with White Truffle Oil image

Categories     Soup/Stew     Onion     Sauté     Low Carb     Quick & Easy     Cauliflower     Winter     Bon Appétit

Yield Serves 6 as a first-course

Number Of Ingredients 7

2 tablespoons (1/4 stick) butter
1 large onion, finely chopped
1 pound cauliflower florets (about 5 cups)
2 14 1/2-ounce cans low-salt chicken broth
1 teaspoon white truffle oil* or extra-virgin olive oil
1 tablespoon thinly sliced chives
*White truffle oil is available at Italian markets, many specialty foods stores and some supermarkets.

Steps:

  • Melt butter in heavy large pot over medium heat. Add onion and sauté until tender, about 8 minutes. Add cauliflower and sauté 2 minutes. Add broth. Cover and simmer until cauliflower is tender, about 25 minutes.
  • Working in batches, transfer soup to blender and purée until smooth. Return soup to pot. (Soup can be prepared 1 day ahead. Cool slightly. Cover and refrigerate.) Bring soup to simmer. Season to taste with salt and pepper.
  • Ladle soup into bowls. Drizzle truffle oil over. Garnish with chives.

ROASTED CAULIFLOWER WITH PARMESAN CHEESE



Roasted Cauliflower With Parmesan Cheese image

I got this recipe from Weight Watchers. It is delicious. The rich, nutty flavor of freshly grated Parmesan cheese pairs beautifully with cauliflower. Try the same recipe with broccoli, baby carrots and asparagus.

Provided by CookingONTheSide

Categories     Cauliflower

Time 22m

Yield 6 serving(s)

Number Of Ingredients 5

6 cups fresh cauliflower, florets (about 1 head)
1 tablespoon olive oil
1/2 teaspoon kosher salt
1/2 teaspoon black pepper, freshly ground
1/4 cup parmesan cheese, grated (Parmigiano-Reggiano suggested)

Steps:

  • Preheat oven to 450 degrees.
  • In large bowl, combine cauliflower, oil, salt and pepper; toss to combine.
  • Transfer cauliflower to large baking sheet and spread into a single layer.
  • Roast until cauliflower is golden brown, tossing occasionally, about 15 minutes.
  • Remove from oven, place in serving bowl and sprinkle with cheese; toss to mix.
  • This is 1 point per each serving.
  • Each serving is 3/4 cup.

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