Flower Power!(Roasted Parmesan Cauliflower)

1. Preheat oven to 425°.

2. Cut cauliflower into florets; toss on a large rimmed baking sheet with sliced onion, thyme sprigs, unpeeled garlic cloves, and olive oil; season with kosher salt and freshly ground black pepper.

3. Roast, tossing occasionally, until almost tender, 35-40 minutes.

4. Sprinkle with grated Parmesan, toss to combine, and roast until cauliflower is tender, 10-12 minutes longer.

5. Enjoy!

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Nutrient	Quantity
Total fats	42.9096 g
Protein	19.2644 g
Carbohydrates	31.5919 g
Energy	576.77 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.3578 g
Water	199.9759 g
Aspartic acid	0.2895 g
Calcium, Ca	369.245 mg
Lutein + zeaxanthin	5.47 g
Fiber, total dietary	4.01 g
Fatty acids, total saturated 22:0	0.0543 g
Carotene, beta	6.3 g
Niacin	0.7501 mg
Vitamin A, RAE	16 g
Arginine	0.2064 g
Riboflavin	0.1139 mg
Tocopherol, beta	0.0446 mg
Fatty acids, total polyunsaturated 15:0	0.0021 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.016 g
Fatty acids, total saturated 20:1	0.1564 g
Glutamic acid	0.5588 g
Sodium, Na	497.31 mg
Fatty acids, total saturated 16:1 undifferentiated	0.5563 g
Total lipid (fat)	42.9096 g
Manganese, Mn	0.3077 mg
Fructose	2.4569 g
Proline	0.0892 g
Fatty acids, total saturated 16:0	5.2305 g
Fatty acids, total saturated 8:0	0.0224 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0139 g
Sucrose	1.089 g
Choline, total	60.3925 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.0032 g
Sugars, total	7.3077 g
Serine	0.1151 g
Fatty acids, total saturated 10:0	0.0697 g
Fatty acids, total saturated 18:0	1.0474 g
Vitamin B-6	0.3689 mg
Selenium, Se	18.512 g
Ash	3.7582 g
Fatty acids, total saturated 18:1 undifferentiated	29.4095 g
Pantothenic acid	0.849 mg
Phenylalanine	0.0971 g
Copper, Cu	0.0926 mg
Betaine	0.1505 mg
Thiamin	0.1241 mg
Retinol	15.6 g
Methionine	0.0236 g
Iron, Fe	2.9072 mg
Carbohydrate, by difference	31.5919 g
Phosphorus, P	358.98 mg
Folate, total	91.89 g
Tocopherol, gamma	0.5501 mg
Fatty acids, total saturated 4:0	0.0648 g
Alanine	0.1472 g
Cholesterol	8 mg
Valine	0.1569 g
Fatty acids, total saturated 18:2 undifferentiated	4.0302 g
Glycine	0.1035 g
Glucose (dextrose)	3.1728 g
Fatty acids, total saturated 14:0	0.2052 g
Zinc, Zn	1.6759 mg
Isoleucine	0.0914 g
Fatty acids, total saturated 12:0	0.056 g
Fatty acids, total polyunsaturated	4.3881 g
Fatty acids, total saturated 14:1	0.0021 g
Fatty acids, total polyunsaturated 17:1	0.0506 g
Leucine	0.1409 g
Tocotrienol, alpha	0.044 mg
Vitamin A, IU	62.6 IU
Folate, DFE	91.89 g
Tryptophan	0.0368 g
Vitamin C, total ascorbic acid	59.714 mg
Phytosterols	125.265 mg
Fatty acids, total polyunsaturated 16:1 c	0.0032 g
Fatty acids, total polyunsaturated 18:1 c	0.0289 g
Fatty acids, total saturated 20:0	0.1709 g
Fatty acids, total saturated 6:0	0.0384 g
Tyrosine	0.07 g
Vitamin B-12	0.44 g
Vitamin K (phylloquinone)	41.566 g
Fatty acids, total saturated	7.0215 g
Histidine	0.0753 g
Fatty acids, total monounsaturated	30.1783 g
Threonine	0.1044 g
Folate, food	91.89 g
Fatty acids, total polyunsaturated 17:0	0.01 g
Fatty acids, total polyunsaturated 24:0	0.0021 g
Vitamin E (alpha-tocopherol)	5.9354 mg
Magnesium, Mg	43.05 mg
Lysine	0.2751 g
Potassium, K	720.935 mg
Fatty acids, total polyunsaturated 24:1 c	0.0021 g
Cystine	0.0258 g
Fluoride, F	2.28 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Cauliflower	1	26.75	5.3179	0.2996
Olive oil	3 tablespoons	358.02	0	40.5
Onion	1	44	10.274	0.11
Parmesan cheese	0.5 cup	148	16	2
black pepper	0	0	0	0
Garlic Clove	4	0	0	0
kosher salt	0	0	0	0
thyme sprig	4	0	0	0