Cauliflower Parmesan
Try this easy, oven baked cauliflower parmesan recipe for a tasty, low carb alternative to pasta or potatoes.
Servings: 4 - 6 servings
Ingredients
- 1 medium head cauliflower
- 4 tablespoons olive oil
- 1 clove garlic minced
- ½ teaspoon Italian seasoning
- ⅛ teaspoon salt and pepper each
- 1 cup low carb pasta sauce additional for serving if desired
- 1 cup shredded mozzarella cheese
- 3 tablespoons parmesan cheese grated
- fresh herbs parsley/basil for garnish if desired
Instructions
- Preheat oven to 425°F. Line baking sheet with parchment paper.
- Cut the cauliflower in half top to bottom. Cut into large florets.
- Place the cauliflower with the olive oil, garlic, Italian seasoning, salt and pepper, in a zippered bag. Gently toss to coat.
- Place the florets on prepared baking sheet and bake for 20 minutes, flipping them after 15 minutes.
- Remove from the oven and top with 2 tablespoons pasta sauce, some mozzarella cheese, and parmesan cheese.
- Bake an additional 5-10 minutes or until the cheese is bubbly and the cauliflower is tender-crisp.
- Garnish with fresh herbs if desired.
Notes
- Refrigerate cauliflower parmesan in a covered container for up to 4 days.
- Reheat under the broiler to achieve crispy cheese again.
- Freeze leftovers in a labeled zippered bag, or airtight freezer container, for up to 4 weeks.
Nutrition
Calories: 275kcal | Carbohydrates: 12g | Protein: 11g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 25mg | Sodium: 642mg | Potassium: 643mg | Fiber: 4g | Sugar: 5g | Vitamin A: 488IU | Vitamin C: 74mg | Calcium: 232mg | Iron: 2mg