Old Cauliflower, New Tricks

Where there’s a will cruciferous vegetable, there’s a way. 

And I, the vegetarian vegetable lover that I am, have finally taken a break from sharing snack desserts and breakfast desserts to share one my favorite ways to eat an entire head of cauliflower all by my self: The Crusty Roasted Florette. 

The Egg vs Olive Oil Debate

You might be thinking “the go-to glue for encrusting vegetables is a beaten egg” and mostly you would be right, but when you are trying to get parmesan cheese and almond flour to stick to cauliflower, olive oil might be (is) a better option.

Cauliflower is a hard vegetable to coat in anything unless you are dipping it in a batter. A beaten egg just slides right off of it’s rigid flowery parts leaving you with very little glue to stick your “breading” to. Not ideal.

When you let your floret take a dip in an olive oil bath (which sounds amazing) it holds onto a little more coating and takes it straight to oily flavor town. The only caveat is that too much almond flour can make your “breading” a little dry or sandy so balance is key.

Let’s Go To Flavor Town

The video below 👇 doesn’t show all of the ingredients for the breading because it’s still amateur hour over here at Inspector Gorgeous Enterprises, but we are working on it.

Just know that the Parmesan cheese from the shaker can actually works best with this recipe. NOT the grated powder kind but the shredded kind. You also want to season it with garlic, salt, and a little dried dill if you have it. OR if you aren’t worried about processed things, a packet of Ranch seasoning……….

Highly Addictive 🚨 Parmesan Roasted Cauliflower {Low Carb & GF}

You should probably start having your mail forwarded to flavor town because
that’s where we’re headed. 

Continue to Content

Highly Addictive Parmesan Roasted Cauliflower {Low Carb & GF}

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Roasted cauliflower with a salty parmesan coating because we love ourselves enough to eat more vegetables.

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Ingredients

• 1 small head Cauliflower, broken into florets
• 1/2 cup Shredded Parmesan Cheese*
• 1/2 cup Almond Flour
• 1 tsp Garlic Powder
• 1 tsp Oregano
• 1/2 tsp Dried Dill
• 1/2 tsp Salt (or 1 tsp if you are like me)
• 1/4 cup Olive Oil
• Chopped Parsley to garnish

Instructions

1. Heat oven to 400 and line a large baking sheet with foil and non-stick spray.
2. Make your coating by mixing the almond flour, parmesan cheese, garlic, dill, and salt in a decent size bowl. You'll want room to move.
3. Dip each piece of cauliflower in olive oil and shake gently to remove excess.
4. Immediately dip into parmesan mixture and place on baking sheet**
5. Bake for 15 minutes or until the breading starts to brown.
6. Turn each piece and bake for an additional 5 minutes.
7. Serve warm with your favorite dip!

Notes

*The Parmesan from the can works better than the stuff found in tubs. FRESH is even softer so feel free to grate it fresh yourself!
**Every oven is different so if yours runs hot, take the heat to 375 and bake a little longer. The goal is to make sure the cauliflower is cooked soft enough before the breading burns.

Nutrition Information

Amount Per Serving Calories 220Total Fat 18gCarbohydrates 9gFiber 5gProtein 10g

Did you make this recipe?

I'd love to see how it turned out! Share your pics on Instagram with #gorgeouseats and don't forget to tag me! @Inspectorgoreous