Low Fat Roasted Cauliflower with Crispy Breadcrumbs
Elevate your vegetable side dish game with this irresistible recipe for *Low Fat Roasted Cauliflower with Crispy Breadcrumbs*. Perfectly roasted cauliflower florets are seasoned with a blend of garlic powder, paprika, and black pepper, delivering bold flavor with minimal effort. The crunchy breadcrumb topping, infused with freshly chopped parsley and zesty lemon, adds a delightful texture and vibrant finish. This dish is a healthier twist on a classic comfort food, featuring just 1 tablespoon of olive oil for roasting, making it ideal for those seeking a low-fat option. Ready in under 45 minutes, this easy, oven-roasted recipe is perfect for family dinners or as a stunning side for entertaining. Serve warm and garnish with extra parsley for a picture-perfect presentation that will have everyone coming back for seconds!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 medium head cauliflower
- 1 tablespoon olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 0.5 teaspoon paprika
- 0.5 cup breadcrumbs
- 2 tablespoons parsley
- 1 teaspoon lemon zest
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
Cut the cauliflower into small florets, making sure they are roughly the same size for even cooking.
In a large bowl, combine the cauliflower florets with olive oil, salt, black pepper, garlic powder, and paprika. Toss well to ensure each floret is evenly coated with the seasoning.
Spread the cauliflower florets in a single layer on the prepared baking sheet.
Roast in the preheated oven for 20 minutes, stirring halfway through to promote even browning.
While the cauliflower is roasting, prepare the breadcrumb topping. In a small non-stick pan over medium heat, add the breadcrumbs and toast them until golden brown, stirring frequently to prevent burning. This should take about 3-5 minutes.
Remove the breadcrumbs from the heat and mix in the chopped parsley and lemon zest.
After 20 minutes of roasting, remove the cauliflower from the oven and sprinkle the toasted breadcrumb mixture evenly over the top.
Return the cauliflower to the oven and roast for an additional 10 minutes, or until the cauliflower is tender and the breadcrumbs are crisp.
Remove from the oven and serve warm, garnished with extra parsley if desired.
Nutrition Facts
Calories |
464 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.4 g | 24% | |
| Saturated Fat | 3.4 g | 17% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2716 mg | 118% | |
| Total Carbohydrate | 67.8 g | 25% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 12.9 g | ||
| Protein | 17.2 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 153 mg | 12% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 1494 mg | 32% | |
*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.
