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Parmesan-crusted cauliflower
6
This roasting technique also works well with broccoli, carrots or asparagus. Try it with your favorite vegetable for some variety.
- Olive oil spray, 1 x two-second spray(s)
- Panko breadcrumbs, ½ cup(s)
- Grated Parmesan cheese, ¼ cup(s), preferably fresh
- Extra virgin olive oil, 2 tbsp(s), or canola oil
- Lemon zest, 1 tsp(s)
- Basil, fresh, 1 tsp(s), chopped, or 1/2 teaspoon dried basil
- Paprika, ¼ tsp(s)
- Cauliflower, 3 cup(s), florets, about 1-inch pieces
Method
Preheat oven to 375°F. Lightly coat an 8x8-inch baking dish with cooking spray. Fill a medium pot with water and bring to a boil.
In a small bowl, add the panko, cheese, oil, lemon zest, basil and paprika. Use your hands to evenly combine the mixture.
Cook the cauliflower in boiling water for 3 minutes; drain. Place the cauliflower in the baking dish and sprinkle the breadcrumb mixture evenly over the top.
Bake approximately 15 minutes or until crust is lightly brown.
Nutrition facts per serving
Makes 6 servings
Food Groups
|
V
|
0.4 |
|
F
|
0 |
|
C
|
0.5 |
|
PD
|
0.1 |
|
Ft
|
0.9 |
|
S
|
0 |
Nutrition Facts
| Calories | 102 |
| Total Fat | 6.3 g |
| - Saturated Fat | 1.3 g |
| Cholesterol | 2.9 mg |
| Sodium | 140 mg |
| Total Carbohydrate | 9.3 g |
| - Dietary Fiber | 1.4 g |
| - Total Sugars | 1.4 g |
| -- Added Sugars | 0 g |
| Protein | 3 g |
Join the Mayo Clinic Diet today!
Our flexible meal plans fit into any lifestyle, and our easy-to-prepare recipes will show you how good food can be simple, tasty, and healthy!