Parmesan roasted cauliflower

Dietician's Tip

This bread crumb topping is also great over roasted broccoli or Brussels sprouts.

Ingredients

  • 1/2 cup panko bread crumbs
  • 1/4 cup finely grated Parmesan cheese
  • 2 tablespoons olive oil
  • 1 teaspoon fresh lemon zest
  • 1 teaspoon finely chopped fresh basil
  • 1/4 teaspoon paprika
  • 1/4 teaspoon kosher salt
  • 3 cups small cauliflower florets

Directions

Fill a medium pot with water and bring to a boil. Heat oven to 375 F. Lightly coat an 8-by-8-inch baking dish with cooking spray.

In a small bowl, combine the bread crumbs, cheese, oil, lemon zest, basil, paprika and salt. Use your hands to evenly combine the mixture.

Place the cauliflower in boiling water for 3 minutes; drain. Place the cauliflower in the baking dish and sprinkle the bread crumb mixture evenly over the top. Bake for about 15 minutes or until crust is lightly brown.

Serving Information

Serves 6

Nutritional analysis per serving

Calories: 84
Total carbohydrate: 6 g
Cholesterol: 3 mg
Dietary fiber: 1 g
Monounsaturated fat: 4 g
Protein: 3 g
Saturated fat: 1 g
Serving size: 1/2 cup
Sodium: 163 mg
Total fat: 6 g

DASH Eating Plan Servings

Fats and oils: 1
Vegetables: 1

Diabetes Meal Plan Choices

Fats: 1
Nonstarchy vegetables: 1/2

Mayo Clinic Healthy Weight Pyramid Servings

Fats: 1
Vegetables: 1/2

Last Updated May 13, 2016


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