Parmesan Parsley Roasted Cauliflower

1. Preheat oven to 350*F.

2. Remover outer green leaves from the cauliflower and cut the head into small florets, discarding the stems (I save in freezer to make broth).

3. Drizzle with olive oil and sprinkle generously with salt and pepper. Toss well.

4. Bake for 30 minutes, tossing once, until the cauliflower is tender and starts to brown. Sprinkle with the parmesan, gruyere and parsley. Bake for 1-2 more minutes, just until the cheese melts. Season to taste and serve hot or warm. Enjoy!

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Nutrient	Quantity
Total fats	46.7188 g
Protein	71.4621 g
Carbohydrates	32.7157 g
Energy	842.528 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.6303 g
Water	54.0238 g
Aspartic acid	2.1826 g
Calcium, Ca	1979.764 mg
Lutein + zeaxanthin	211.318 g
Fiber, total dietary	0.1254 g
Carotene, beta	246.012 g
Niacin	0.3498 mg
Vitamin A, RAE	405.718 g
Arginine	1.2876 g
Riboflavin	0.412 mg
Fatty acids, total saturated 20:1	0.0608 g
Glutamic acid	7.9044 g
Sodium, Na	1864.608 mg
Fatty acids, total saturated 16:1 undifferentiated	1.0456 g
Total lipid (fat)	46.7188 g
Manganese, Mn	0.0285 mg
Proline	5.1152 g
Fatty acids, total saturated 16:0	12.5996 g
Fatty acids, total saturated 8:0	0.5134 g
Choline, total	33.1344 mg
Sugars, total	1.7075 g
Serine	2.2743 g
Fatty acids, total saturated 10:0	1.0921 g
Fatty acids, total saturated 18:0	3.554 g
Vitamin B-6	0.1903 mg
Selenium, Se	53.7838 g
Ash	10.8796 g
Vitamin D	31.68 IU
Fatty acids, total saturated 18:1 undifferentiated	12.3439 g
Pantothenic acid	0.757 mg
Phenylalanine	2.3063 g
Copper, Cu	0.0639 mg
Thiamin	0.1225 mg
Retinol	384.96 g
Methionine	1.0866 g
Iron, Fe	4.46 mg
Carbohydrate, by difference	32.7157 g
Phosphorus, P	1360.804 mg
Folate, total	38.976 g
Tocopherol, gamma	0.0201 mg
Fatty acids, total saturated 4:0	1.5143 g
Alanine	1.272 g
Cholesterol	161.2 mg
Valine	2.9673 g
Fatty acids, total saturated 18:2 undifferentiated	1.8108 g
Glycine	0.7091 g
Fatty acids, total saturated 14:0	4.849 g
Zinc, Zn	7.5887 mg
Isoleucine	2.1323 g
Fatty acids, total saturated 12:0	1.3145 g
Fatty acids, total polyunsaturated	2.4411 g
Leucine	4.1024 g
Vitamin A, IU	1692.272 IU
Folate, DFE	38.976 g
Tryptophan	0.5574 g
Vitamin C, total ascorbic acid	5.054 mg
Phytosterols	0.19 mg
Fatty acids, total saturated 6:0	0.8965 g
Tyrosine	2.3474 g
Vitamin B-12	2.992 g
Vitamin K (phylloquinone)	66.204 g
Fatty acids, total saturated	27.4582 g
Histidine	1.4767 g
Fatty acids, total monounsaturated	14.4248 g
Threonine	1.4421 g
Folate, food	38.976 g
Vitamin D (D2 + D3)	0.792 g
Vitamin D3 (cholecalciferol)	0.792 g
Vitamin E (alpha-tocopherol)	0.4301 mg
Magnesium, Mg	81.42 mg
Lysine	3.5841 g
Potassium, K	607.972 mg
Cystine	0.4018 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Extra virgin olive oil	3 tablespoons	0	0	0
Parmesan cheese	1 cup	296	32	4
Gruyere cheese	1 cup	545.16	0.4752	42.6888
Parsley	1 tablespoon	1.368	0.2405	0.03
black pepper	0	0	0	0
kosher salt	0	0	0	0
head cauliflower	1	0	0	0