Crispy Garlic-Parmesan Roasted Cauliflower

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

Crispy Garlic-Parmesan Roasted Cauliflower

YOUR SOLIN GENERATED RECIPE

Crispy Garlic-Parmesan Roasted Cauliflower

Enjoy a savory, hearty twist on roasted cauliflower with crispy tempeh cubes, tangy lemon, and a robust garlic-Parmesan topping. This dish perfectly balances texture and flavor, delivering a satisfying crunch with every bite while keeping it clean and nutrient-rich.

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NUTRITION

588kcal
Protein
41.7g
Fat
31.5g
Carbs
48g

SERVINGS

1 serving

INGREDIENTS

1 medium head Cauliflower (600g)

150g Tempeh, cubed

1/4 cup grated Parmesan Cheese

1 tablespoon Olive Oil

3 cloves Garlic, minced

1 tablespoon Lemon Juice

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

    Break the cauliflower into bite-sized florets and place them in a large bowl.

  • 3

    Cut the tempeh into small cubes and add to the bowl with the cauliflower.

  • 4

    In a small bowl, whisk together the olive oil, lemon juice, minced garlic, salt, and black pepper.

  • 5

    Pour the oil mixture over the cauliflower and tempeh, tossing well to ensure everything is evenly coated.

  • 6

    Spread the mixture out on the prepared baking sheet in a single layer for even roasting.

  • 7

    Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the cauliflower is tender and edges are crispy.

  • 8

    Remove from the oven and immediately sprinkle the grated Parmesan cheese over the hot vegetables so it slightly melts.

  • 9

    Serve warm and enjoy this delicious balance of crispy texture and savory flavor.

Crispy Garlic-Parmesan Roasted Cauliflower

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

Crispy Garlic-Parmesan Roasted Cauliflower

YOUR SOLIN GENERATED RECIPE

Crispy Garlic-Parmesan Roasted Cauliflower

Enjoy a savory, hearty twist on roasted cauliflower with crispy tempeh cubes, tangy lemon, and a robust garlic-Parmesan topping. This dish perfectly balances texture and flavor, delivering a satisfying crunch with every bite while keeping it clean and nutrient-rich.

NUTRITION

588kcal
Protein
41.7g
Fat
31.5g
Carbs
48g

SERVINGS

1 serving

INGREDIENTS

1 medium head Cauliflower (600g)

150g Tempeh, cubed

1/4 cup grated Parmesan Cheese

1 tablespoon Olive Oil

3 cloves Garlic, minced

1 tablespoon Lemon Juice

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

    Break the cauliflower into bite-sized florets and place them in a large bowl.

  • 3

    Cut the tempeh into small cubes and add to the bowl with the cauliflower.

  • 4

    In a small bowl, whisk together the olive oil, lemon juice, minced garlic, salt, and black pepper.

  • 5

    Pour the oil mixture over the cauliflower and tempeh, tossing well to ensure everything is evenly coated.

  • 6

    Spread the mixture out on the prepared baking sheet in a single layer for even roasting.

  • 7

    Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the cauliflower is tender and edges are crispy.

  • 8

    Remove from the oven and immediately sprinkle the grated Parmesan cheese over the hot vegetables so it slightly melts.

  • 9

    Serve warm and enjoy this delicious balance of crispy texture and savory flavor.