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This Coconut Oil Roasted Parmesan Cauliflower is super easy and awesomely delicious!
This post contains affiliate links.
This is s sponsored post for Tresomega Nutrition brand that is available at Tresomega.com, Sams.com, Amazon.com and Walmart.com. My opinions are honest and 100% my own.
I guess cauliflower is all the rage now.
I’m not really into trends. I see them come and go. I’ve never made, nor will I likely make, cauliflower rice. I like regular rice. You know, white, sticky, brown, wild, basmati…rice.
Now don’t get me wrong here, I love cauliflower. I’ve loved it for as long as I can remember. Especially this cheesy roasted cauliflower my mom used to make for us.
But you will not find cauliflower rice on here.
I’m going to stick with good old cheesy roasted cauliflower. Like today’s coconut oil roasted parmesan cauliflower.
I want it with cheese. Crispy and caramelized around the edges. Roasted in a healthy serving of coconut oil. YUM guys. This is the way cauliflower was meant to be eaten.
I mean seriously, what vegetable isn’t just a little bit better when you add cheese?
If you like this coconut oil roasted parmesan cauliflower, you’ll love these other vegetable recipes:
I am working with Tresomega Nutrition and will be sharing a few recipes over the next few weeks. Tresomega is about bringing you great tasting, wholesome products using quality ingredients as part of a healthy lifestyle. Tresomega Virgin Coconut Oil is made from 100% cold-pressed young organic coconuts. The coconut oil is non-hydrogenated, contains no trans fat and is cholesterol free, a perfect substitute for butter if you are trying to be more health conscious. In this recipe I used the Tresomega Nutrition Organic Extra Virgin Coconut Oil, 29-Ounce, pictured below:
You can purchase their products at Tresomega.com, Sams.com, Amazon.com and Walmart.com. For more information on Tresomega Nutrition, check out their website at http://www.tresomega.com/, Facebook at https://www.facebook.com/TresomegaFoods/, or Twitter at https://twitter.com/TresomegaFoods.
Personally, I love this coconut oil for the taste. It has an amazing flavor that complements this cauliflower perfectly. In all honesty, I could care less about it’s health benefits. It’s yummy. period. But if you’re into health benefits, I hear coconut oil has some.
You’ve got some choices here. Buy a whole head of cauliflower and cut it in pieces, or buy the bag of pre-cut cauliflower. I always vote for #2. It’s just so much easier. And as we all know, I’m a little lazy. I like easy stuff. I need more time for Netflix. Really guys. I haven’t even had a chance to watch the last season of the Walking Dead yet.
You could also use olive oil here if you so desire, but I really like the flavor that the coconut oil provides. Just a hint of the coconutty (yes, we make up words on this site) sweetness to offset the saltiness of the parmesan….perfection!
And my last bit of blasphemy – I use the prepackaged Kraft grated parmesan cheese. I know, I know, how many times have I preached that fresh is better??? But for this recipe, I like the Kraft cheese because it sticks to the cauliflower better. Or, perhaps I just didn’t feel like grating the parmesan (see note about laziness above). If you want to stick with fresh, go ahead, I’m sure it will taste wonderful.
The boyfriend loved this recipe just how it is. Kraft cheese and all.
- Preheat the oven to 400 degrees.
- Combine the melted coconut oil, parmesan cheese, salt and pepper in a bowl.
- Spread the cauliflower on a flat baking sheet. Pour the parmesan cheese mixture over the cauliflower and mix well.
- Roast for 40 minutes.