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Cauliflower Parmesan
Try this easy, oven baked Cauliflower Parmesan recipe for a tasty, low carb alternative to pasta or potatoes.
Prep Time
15
minutes
mins
Cook Time
25
minutes
mins
Total Time
40
minutes
mins
Course:
Main Course, Side Dish
Cuisine:
American
Servings:
4
- 6 servings
Author:
Holly
Equipment
Baking Sheet
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.
Cut the cauliflower in half top to bottom. Cut into large florets.
Place the cauliflower with the olive oil and seasonings in a freezer bag. Gently toss to coat.
Place the florets on a parchment-lined 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 get the cheese crispy again.
Freeze leftovers in a labelled zippered bag, or container, for up to 4 weeks.
Nutrition
Calories:
275
kcal
|
Carbohydrates:
12
g
|
Protein:
11
g
|
Fat:
22
g
|
Saturated Fat:
6
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
12
g
|
Cholesterol:
25
mg
|
Sodium:
642
mg
|
Potassium:
643
mg
|
Fiber:
4
g
|
Sugar:
5
g
|
Vitamin A:
488
IU
|
Vitamin C:
74
mg
|
Calcium:
232
mg
|
Iron:
2
mg