- Parmesan Gruyere Roasted Cauliflower When You Are Jonesing Meme
- Parmesan Gruyere Roasted Cauliflower When You Are Jonesing Synonym
Bake for 30 minutes, tossing once, until the cauliflower is tender and starts to brown. Sprinkle with the Parmesan and Gruyere and bake for 1 to 2 more minutes, just until the cheese melts. Season to taste and serve hot or warm. This spicy roasted cauliflower and spinach dip with white cheddar and gruyere is a perfect fall recipe and I'm loving it for tailgating and football season! If you like spinach and artichoke dip then this is a great alternative with heatiness and a spicy kick. Parmesan Roasted Cauliflower February 19, 2013 By Lisa 31 Comments You’ll never think of cauliflower the same way again after one bite of this Parmesan Roasted Cauliflower with caramelized onions and fresh thyme.
This Roasted Parmesan Crusted Cauliflower is quick, easy and off-the-charts delicious! Try it for dinner tonight – as a side, or as the main. And what about serving it as a healthy, low carb snack at a gathering? This Roasted Parmesan Crusted Cauliflower is the low carb, healthier version of these I shared a few weeks ago. Because I felt so bad for everyone who left wailing messages along the lines of “I’m trying to be healthy! What are you doing to me!!!😭”.
Then there was one sensible lady who calmly asked “This looks terrific. Do you have any suggestions for other vegetables this could be made with?” And here is my sensible response – Parmesan Crusted CAULIFLOWER!!!
I must confess, I thought it would be as easy as swapping the potatoes for the cauliflower. But actually, it didn’t work that well, it came out quite soggy. Which, logically, makes sense because cauliflower has more water in it than potatoes. So it took a few goes to get it right.
I added a little panko breadcrumbs to add crunch, reduced the oil a touch (too much oil actually makes the crust soggy with cauliflower, unlike with potatoes), I bake it for a few minutes after turning the cauliflower to reveal the gorgeous crust to add a bit of extra crunch. And the small yet big change I made was to eliminate salt altogether.
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Potatoes can take alot of salt. Cauliflower cannot. So the parmesan alone is enough salt for cauliflower. Dig cad download for mac.
Parmesan Gruyere Roasted Cauliflower When You Are Jonesing Meme
Parmesan Gruyere Roasted Cauliflower When You Are Jonesing Synonym
I know the obvious way to serve this Parmesan Crusted Cauliflower is as a side. But I think it also makes a very satisfying vegetarian meal. Cauliflower is quite meaty, don’t you think? You can even make cauliflower steaks using this recipe. Imagine that! This was actually my lunch on the day I photographed this.
I made some couscous, stirred through butter, salt, pepper and sliced spinach. Added tomatoes on the side, piled on the cauliflower. Not a bad lunch! ~ Nagi x PS The crust is on one side only. So one side has nice browning from the roasting, and the other side is crusted with the parmesan. I prefer using oil spray rather than drizzling with oil because too much oil causes the crust to be a bit soggy. If you don't have oil spray, I would recommend tossing the cauliflower with 1 tbsp oil and reducing the oil drizzled on the tray to 1 1/2 tbsp.
Please use the grated parmesan that has a sand-like consistency sold in the refrigerated section. I take no responsibility if you try this with the grated parmesan sold in the aisles!! However, a number of readers said they used the grated parmesan from the aisles for the Parmesan Crusted Potatoes (on which this recipe is based) and said it was delicious 🙂 For freshly grated, use 50g/1.75 oz parmesan and a fine grater (microplane).
Don't measure by cups because the volume of fresh grated parmesan is far greater than store bought for the same weight. Panko Breadcrumbs are slightly bigger and fluffier than normal breadcrumbs, so they create a better crunch.
It can be substituted with normal breadcrumbs but reduce to 2.5 tbsp. CRISPINESS: This cauliflower version is not quite as crispy as the potato version, simply because cauliflower has a higher water content. To make it 100% crispy, you'd need to dredge in flour then egg then a crust with more panko in it.