Crispy Parmesan Cauliflower Nuggets
I think vegetables should always taste amazing! And this Baked Parmesan Cauliflower Recipe from the Keep It Real Program will show you how it’s done.
This delicious recipe a great way to add more vegetables into your diet that everyone in the family will eat.
I also like to add parmesan to other vegetables like asparagus, broccoli, broccolini, mushrooms, shredded sweet potato etc. Cheese adds so much flavour that it makes every vegetable taste amazing.
Eating cheese isn't something to feel guilty about. Cheese is good for you. Adding cheese to your diet can actually help you manage your weight. Cheese is satiating and it makes you feel good.
You shouldn't feel guilty for eating cheese - and you shouldn't feel guilty for eating any food for that matter!
Serving suggestion: Add a salmon fillets to the pan and serve with brown rice rocket leaves for a complete meal.
Baked Parmesan Cauliflower
PREP: 5 minutes
COOK: 30 minutes
Serves: 4 as a snack or side
- 350g cauliflower (equivalent to 1 large head), cut into bite-sized florets
- Extra virgin olive oil
- ¼ cup parmesan cheese
- 2 tablespoons chopped parsley (optional)
- ½ tablespoon smoked paprika (optional)
- Preheat oven to 200c/390F.
- Place florets in a large bowl, drizzle with extra virgin olive oil, sprinkle with paprika and toss well. Place onto a lined baking tray and place in the oven.
- Cook for 25 – 30 minutes. Remove from oven and sprinkle with Parmesan cheese. Return to over for 5 minutes.
- Garnish with parsley before devouring!
This post was written in collaboration with Dairy Australia because I believe every person should feel good about eating cheese. You should never for eating cheese, or any food for that matter. #nofoodguilt
If you feel guilty after eating and want to stop binge eating, check out my online program Keep It Real. This is one of the recipes I created for the course participants. Sign up and you'll get way more healthy recipes and I'll help you build a healthy relationship with food and your body.
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