Crispy Garlic-Parmesan Roasted Cauliflower with Tempeh

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

Crispy Garlic-Parmesan Roasted Cauliflower with Tempeh

YOUR SOLIN GENERATED RECIPE

Crispy Garlic-Parmesan Roasted Cauliflower with Tempeh

Enjoy a delightful blend of roasted cauliflower and marinated tempeh, crisped to perfection with garlic and crowned with a generous sprinkle of Parmesan. This vibrant dish bursts with aromatic herbs, creating a savory, satisfying meal that’s as nourishing as it is delicious.

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NUTRITION

587kcal
Protein
42.7g
Fat
33.5g
Carbs
43.6g

SERVINGS

1 serving

INGREDIENTS

1 medium head Cauliflower (600g)

100g Tempeh

1/4 cup grated Parmesan Cheese (25g)

1 tablespoon Olive Oil

3 cloves Garlic

2 tablespoons Fresh Parsley (chopped)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Cut the cauliflower into bite-sized florets and slice the tempeh into 1/2-inch cubes.

  • 3

    In a large bowl, whisk together the olive oil, minced garlic, salt, and pepper.

  • 4

    Toss the cauliflower florets and tempeh cubes in the olive oil mixture until well coated.

  • 5

    Spread the vegetables and tempeh evenly on a baking sheet lined with parchment paper.

  • 6

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

  • 7

    Remove from the oven and immediately sprinkle the grated Parmesan cheese over the hot cauliflower and tempeh, allowing it to melt slightly.

  • 8

    Garnish with chopped fresh parsley, adjust seasoning if needed, and serve warm.

Crispy Garlic-Parmesan Roasted Cauliflower with Tempeh

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

Crispy Garlic-Parmesan Roasted Cauliflower with Tempeh

YOUR SOLIN GENERATED RECIPE

Crispy Garlic-Parmesan Roasted Cauliflower with Tempeh

Enjoy a delightful blend of roasted cauliflower and marinated tempeh, crisped to perfection with garlic and crowned with a generous sprinkle of Parmesan. This vibrant dish bursts with aromatic herbs, creating a savory, satisfying meal that’s as nourishing as it is delicious.

NUTRITION

587kcal
Protein
42.7g
Fat
33.5g
Carbs
43.6g

SERVINGS

1 serving

INGREDIENTS

1 medium head Cauliflower (600g)

100g Tempeh

1/4 cup grated Parmesan Cheese (25g)

1 tablespoon Olive Oil

3 cloves Garlic

2 tablespoons Fresh Parsley (chopped)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Cut the cauliflower into bite-sized florets and slice the tempeh into 1/2-inch cubes.

  • 3

    In a large bowl, whisk together the olive oil, minced garlic, salt, and pepper.

  • 4

    Toss the cauliflower florets and tempeh cubes in the olive oil mixture until well coated.

  • 5

    Spread the vegetables and tempeh evenly on a baking sheet lined with parchment paper.

  • 6

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

  • 7

    Remove from the oven and immediately sprinkle the grated Parmesan cheese over the hot cauliflower and tempeh, allowing it to melt slightly.

  • 8

    Garnish with chopped fresh parsley, adjust seasoning if needed, and serve warm.