Belly Full · by Amy Flanigan
Parmesan Roasted Cauliflower
NUTRITION · PER SERVING35M COOK
CAL 8%·PRO 10%
CARBS 7G18% OF CAL
2G FIBER0G ADDED2G INTRINSIC3G OTHER2G TOTAL SUGAR
FAT 14G76% OF CAL
2G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted cauliflower tossed with olive oil, garlic, thyme, and Parmesan until tender and golden. This simple vegetable side has sweet, tender pieces with a savory crust.
sideamerican🍪 sheet pan🔥 ovengluten freevegetarian
View the full recipe on Belly Full →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 head cauliflower (cut into medium-sized florets about 1½ inches each)
- 3 tablespoons extra virgin olive oil
- 4 cloves garlic (peeled and smashed)
- 4 sprigs fresh thyme
- salt and pepper to taste
- 1/3 cup freshly grated Parmesan
At a glance
PER SERVING · TIME 35M
CAL 8%·PRO 10%
CARBS 7G18% OF CAL
2G FIBER0G ADDED2G INTRINSIC3G OTHER2G TOTAL SUGAR
FAT 14G76% OF CAL
2G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 25m
- Sodium
- 393mg
- Total sugar
- 2g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 316mg
- Calcium
- 114mg
- Iron
- 0.52mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 393MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.