Roasted Cauliflower (Four Ways!)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted cauliflower prepared four ways with Italian, Mexican, and Indian-inspired seasonings. Each variation brings different flavors—from parmesan and lemon to cumin and chili powder—all with the natural sweetness that roasting brings out. Serve as a versatile side dish for any dinner.
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Nutrition & ingredients
Ingredients
serves 4- 1 large head of cauliflower
- 2 to 3 tablespoons extra-virgin olive oil, as needed
- 1/4 teaspoon fine sea salt
- Freshly ground black pepper, to taste
- 3/4 cup (about 1 1/2 ounces) finely grated Parmesan
- 1 teaspoon finely chopped fresh Italian parsley, for garnish
- Finely grated lemon zest, for garnish
- Red pepper flakes (omit if sensitive to spice), for garnish
- 1/2 teaspoon ground cumin
- 1/4 teaspoon chili powder
- 1/4 cup raw pepitas (hulled pumpkin seeds)
- 1 teaspoon finely chopped fresh cilantro, for garnish
- Finely grated lime zest, for garnish
- 1/2 teaspoon curry powder
At a glance
PER SERVING · TIME 40M
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
- 30m
- Sodium
- 364mg
- Total sugar
- 3g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 431mg
- Calcium
- 129mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 364MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.