Roasted Cauliflower and Kale Recipe
Our quick roasted cauliflower recipe with kale and cherry tomatoes makes a yummy side dish or a main course in just 20 minutes!
Ingredients
- 1 Tbsp olive oil divided
- 1 cup kale deveined, chopped into bite-sized pieces
- 1 head cauliflower broken into florets
- 1 cup cherry tomatoes or grape tomatoes
- 1/2 tsp salt
- 1 tsp garlic powder
- cracked pepper to taste
- 1/4 cup Parmesan cheese
Instructions
- Preheat oven to 500 degrees. Line 2 rimmed baking sheets with parchment paper and spray lightly with cooking spray. Set aside.
- Place kale, cauliflower and cherry tomatoes in a large bowl. Add salt and garlic powder. Drizzle with 1 Tbsp olive oil and toss to combine. Season with pepper to taste.
- Divide mixture between the two prepared baking sheets, leaving space between the veggies to avoid steaming in the oven.
- Bake uncovered 10 minutes then stir and bake an additional 8-10 minutes.
- Sprinkle Parmesan cheese on top and bake another 2-3 minutes or until cheese is melted and cauliflower is tender. Enjoy!
Notes
We selected cherry tomatoes for this recipe, but the only significant difference between a cherry and grape tomato is its shape.
Nutrition
Calories: 75kcal | Carbohydrates: 9g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 3mg | Sodium: 287mg | Potassium: 455mg | Fiber: 3g | Sugar: 3g