Crispy Parmesan-Roasted Cauliflower with Garlic Herb Sauce

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Parmesan-Roasted Cauliflower with Garlic Herb Sauce

YOUR SOLIN GENERATED RECIPE

Crispy Parmesan-Roasted Cauliflower with Garlic Herb Sauce

Enjoy a delightful medley of crispy roasted cauliflower and hearty chickpeas, tossed with a creamy garlic herb sauce enriched with tangy Greek yogurt and a sprinkle of Parmesan cheese. This dish brings contrasting textures and flavors that are both satisfying and nutritious.

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NUTRITION

484kcal
Protein
33.9g
Fat
23.3g
Carbs
39.2g

SERVINGS

1 serving

INGREDIENTS

2 cups Cauliflower Florets (200g)

1/2 cup Chickpeas (drained, 85g)

1/4 cup Grated Parmesan Cheese (25g)

1 tbsp Extra Virgin Olive Oil (14g)

1/2 cup Nonfat Greek Yogurt (120g)

2 Garlic cloves

2 tbsp Fresh Parsley (chopped, 8g)

1 tbsp Lemon Juice (15g)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat oven to 425°F. Toss the cauliflower florets and chickpeas with olive oil, salt, and pepper on a baking sheet.

  • 2

    Roast the cauliflower and chickpeas in the oven for 20-25 minutes until the cauliflower is tender and edges are crispy, stirring halfway through.

  • 3

    Meanwhile, prepare the garlic herb sauce by combining Greek yogurt, minced garlic, chopped parsley, lemon juice, salt, and pepper in a small bowl.

  • 4

    Once roasted, transfer the cauliflower and chickpeas to a serving bowl, drizzle with the garlic herb sauce, and sprinkle grated Parmesan cheese over the top.

  • 5

    Gently toss to combine, then serve immediately while warm.

Crispy Parmesan-Roasted Cauliflower with Garlic Herb Sauce

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Parmesan-Roasted Cauliflower with Garlic Herb Sauce

YOUR SOLIN GENERATED RECIPE

Crispy Parmesan-Roasted Cauliflower with Garlic Herb Sauce

Enjoy a delightful medley of crispy roasted cauliflower and hearty chickpeas, tossed with a creamy garlic herb sauce enriched with tangy Greek yogurt and a sprinkle of Parmesan cheese. This dish brings contrasting textures and flavors that are both satisfying and nutritious.

NUTRITION

484kcal
Protein
33.9g
Fat
23.3g
Carbs
39.2g

SERVINGS

1 serving

INGREDIENTS

2 cups Cauliflower Florets (200g)

1/2 cup Chickpeas (drained, 85g)

1/4 cup Grated Parmesan Cheese (25g)

1 tbsp Extra Virgin Olive Oil (14g)

1/2 cup Nonfat Greek Yogurt (120g)

2 Garlic cloves

2 tbsp Fresh Parsley (chopped, 8g)

1 tbsp Lemon Juice (15g)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat oven to 425°F. Toss the cauliflower florets and chickpeas with olive oil, salt, and pepper on a baking sheet.

  • 2

    Roast the cauliflower and chickpeas in the oven for 20-25 minutes until the cauliflower is tender and edges are crispy, stirring halfway through.

  • 3

    Meanwhile, prepare the garlic herb sauce by combining Greek yogurt, minced garlic, chopped parsley, lemon juice, salt, and pepper in a small bowl.

  • 4

    Once roasted, transfer the cauliflower and chickpeas to a serving bowl, drizzle with the garlic herb sauce, and sprinkle grated Parmesan cheese over the top.

  • 5

    Gently toss to combine, then serve immediately while warm.