Vegetarian

Roasted Cauliflower with Parmesan and Olives is for Side Dish.

Roasted Cauliflower with Parmesan and Olives takes 30 minutes to prepare.

Roasted Cauliflower with Parmesan and Olives takes 45 minutes to cook.

Roasted Cauliflower with Parmesan and Olives makes 8 servings.

The ingredients for Roasted Cauliflower with Parmesan and Olives are:

1 medium head cauliflower
Extra virgin olive oil
Salt
Black pepper
Crushed red pepper
2 cloves garlic, minced
1/2 cup green olives, chopped
1/2 cup grated Parmesan
Italian flat-leaf parsley, optional

Here is how you make Roasted Cauliflower with Parmesan and Olives:

Preheat oven to 400 degrees F.Remove leaves and cut stem of cauliflower. Rinse well and shake off excess water.Place head of cauliflower upright on large cutting board. Cut into 1/4-inch slices. Don?t worry if the slices fall apart.Place sliced cauliflower in large mixing bowl. Season well with olive oil, salt, black pepper and/or crushed red pepper. Stir to mix well and taste to check seasoning.Add chopped garlic, Parmesan and olives. Mix well.Drizzle a generous amount of olive oil on a rimmed baking sheet. Spread cauliflower mixture evenly.Bake for 25-30 minutes, until cauliflower is well-roasted and edges start to brown.Serve with a sprinkle of additional Parmesan, minced parsley and/or flaky Kosher or sea salt.NotesRoasting and seasoning well are the keys to this dish ? cauliflower should have a concentrated, roasted flavor. If it tastes merely cooked, not roasted, bake for a few more minutes. If it seems dry, add another drizzle of olive oil. And if it tastes bland, sprinkle on a bit more salt.For cauliflower pizza, try to cut cauliflower as thin as possible (Lahey recommends using a mandoline). Spread cauliflower mixture over thinly rolled pizza dough and bake until cauliflower begins to brown. Pile the cauliflower generously, as it cooks down during baking.For cauliflower pasta, cook pasta in a generous amount of salted water to al dente, reserving a cup of the cooking water. Toss drained hot pasta with roasted cauliflower and add a bit of pasta water (you can also use chicken stock, wine or cream). Serve with a drizzle of olive oil, additional Parmesan and/or a sprinkling of minced parsley.For a heartier dish, sprinkle chopped or slivered almonds (even better toasted) over the cauliflower before serving. Fresh toasted breadcrumbs are also wonderful.Serving Size: side dish for about 6 -8 peopleNumber of Servings: 8Recipe submitted by SparkPeople user ROZOZ68.

The nutritional information for Roasted Cauliflower with Parmesan and Olives is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 124.1

• Total Fat: 8.1 g
• Cholesterol: 11.0 mg
• Sodium: 684.8 mg
• Total Carbs: 7.0 g
• Dietary Fiber: 3.0 g
• Protein: 8.1 g

The dietary needs meet for Roasted Cauliflower with Parmesan and Olives is Vegetarian