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Parmesan Parsley Roasted Cauliflower

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)71.4621
Energy (kCal)842.528
Carbohydrates (g)32.7157
Total fats (g)46.7188
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 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! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    head cauliflower 1 - - - -
    extra virgin olive oil 3 tablespoons - - - -
    kosher salt - - - -
    black pepper ground - - - -
    parmesan cheese 1 cup grated 296.0 32.0 32.0 4.0
    gruyere cheese 1 cup grated 545.16 0.4752 39.3492 42.6888
    parsley 1 tablespoon chopped 1.368 0.2405 0.1129 0.03

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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