Low Carb Roasted Cauliflower with Crispy Breadcrumbs
Elevate your weeknight dinners with this flavorful Low Carb Roasted Cauliflower with Crispy Breadcrumbs! This irresistibly golden dish takes tender, oven-roasted cauliflower florets and enhances them with a savory almond flour breadcrumb topping, infused with garlic, onion, thyme, and a touch of Parmesan cheese for a crunchy, cheesy finish. Perfect for those following a low-carb or keto lifestyle, this easy-to-make recipe comes together with just 10 minutes of prep and is packed with wholesome ingredients. Finished with a fresh sprinkle of parsley and a squeeze of zesty lemon, this dish is both a delicious standalone option or a nutrient-rich side for your favorite main course. Looking for a wholesome, low-carb side? This roasted cauliflower recipe is your answer!
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Recipe Information
Ingredients
- 1 head Cauliflower
- 3 tablespoons Olive oil
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 0.5 cup Almond flour
- 0.5 teaspoons Garlic powder
- 0.25 teaspoons Onion powder
- 0.5 teaspoons Dried thyme
- 0.25 cup Grated Parmesan cheese
- 2 tablespoons Chopped fresh parsley
- for serving Lemon wedges
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Cut the cauliflower into bite-sized florets and place them in a large mixing bowl.
Drizzle 2 tablespoons of olive oil over the cauliflower, season with salt and black pepper, and toss to coat evenly.
Spread the cauliflower florets in a single layer on the prepared baking sheet.
Roast the cauliflower in the preheated oven for 25 minutes, or until they start to turn golden brown and become tender, turning them halfway through the cooking time.
While the cauliflower is roasting, prepare the crispy breadcrumb topping. In a small mixing bowl, combine almond flour, garlic powder, onion powder, dried thyme, grated Parmesan cheese, and the remaining olive oil. Stir until well mixed.
Once the cauliflower is roasted, remove it from the oven, and sprinkle the prepared breadcrumb mixture over the top of the cauliflower.
Return the baking sheet to the oven and roast for an additional 8-10 minutes, or until the almond flour mixture is golden and crisp.
Transfer the roasted cauliflower with crispy breadcrumbs to a serving dish, garnish with fresh parsley, and serve immediately with lemon wedges on the side.
Nutrition Facts
Calories |
906 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.0 g | 95% | |
| Saturated Fat | 13.1 g | 66% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 20 mg | 7% | |
| Sodium | 2445 mg | 106% | |
| Total Carbohydrate | 45.2 g | 16% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 14.1 g | ||
| Protein | 31.2 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 517 mg | 40% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 2076 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
