Cauliflower has always been the quiet vegetables in the corner and waited for someone to appreciate it. But as soon as you fry it with garlic, parmesan and exactly the right spices, it turns into something irresistible. This keto roasted garlic -garlic -garlic cauliflower is crispy on the outside, delicate and full of brave, cheesy, kind quality. It is low in carbohydrates, full of taste and goes well with almost everything-you can eat the whole tray directly from the pan. No judgment here.

If you are looking for a side dish that is simple, keto -friendly and does not taste like nutritional food, then this is. The combination of roasted garlic and parmesan conveys this golden, crispy coating, which makes them forget that they eat a vegetable at all.

Why you will love this recipe

• Keto and carbohydrate -Flower cavity is a great alternative to potatoes, and this dish is completely keto -friendly.
• Easy to make – A handful of ingredients, a few simple steps, and they are done.
• Tasty – The roast brings out the natural sweetness of the cauliflower, while garlic and parmesan give a brave, hearty quality.
• Crispy, cheesy and delicious – This is not a typical damp vegetable dish. Frying over high heat makes it crispy and golden.
• Couples good for anything – It goes with steak, chicken, fish or can be enjoyed as a snack.

Ingredients

You only need a few things to do this dish:

• 1 large headflower head cut into flowers
• 3 tablespoons of olive oil (or melted butter for additional wealth)
• 4 cloves garlic, chopped
• ½ cup of grated parmesan cheese
• 1 teaspoon salt
• ½ tl black pepper
• ½ teaspoon of peppers (for color and a touch of smoky)
• ½ TL onion powder (optional, but adds additional taste)
• ¼ TL red pepper flakes (optional for a little warmth)
• 2 tablespoons of chopped fresh parsley (for garnish)
• Extra parmesan for topping

Step-by-step instructions

Step 1: Prepare the cauliflower

Start at 220 ° C to 425 ° F. This high heat makes the cauliflower crispy instead of mushy.

Wash the cauliflower and cut it into bite -sized snipers. Try to keep them evenly so that you can cook evenly. If some are too big, they take longer to fry, and if they are too small, they could burn before the rest is ready.

Step 2: Make the garlic farm coating

Combine olive oil, chopped garlic, salt, pepper, peppers, onion powder and red pepper flakes in a large mixing bowl. Mix everything together to create an aromatic oil mixture.

Add the cauliflower flowers into the bowl and throw them until they are well covered. Make sure that each piece is covered in this nesting, seasoned oil – that gives it this deep taste.

Step 3: Add the Parmesan

As soon as the cauliflower is covered, sprinkle the grated Parmesan and throw them again. The cheese sticks to the oiled cauliflower and forms a crispy, golden crust when he roasts.

Step 4: roast for perfection

Place a baking sheet with parchment paper or grease it easily with a cooking spray to prevent gluing. Spread the cauliflower in a single layer. Do not overlook the pan – if the flowers are too close together, steam instead of roasting.

Fry for 25 to 30 minutes in the preheated oven and leaf through it halfway. The cauliflower should be golden brown, be crispy and tender on the inside.

Step 5: End with more cheese and herbs

As soon as the cauliflower is out of the oven, sprinkle a little more parmesan over it while it is still hot. The residual heat melts the cheese slightly and makes it even more irresistible.

Garnish with chopped parsley to get a fresh contrast to the rich, roasted flavors.

Step 6: Serve and enjoy

This dish is best served fresh from the oven when it is located in the top rinsing. You can combine it with your favorite protein or eat it as a snack.

Tips for the best roasted cauliflower

• High heat is the key – Fry at 425 ° F (220 ° C) for this perfect crispy texture. Everything deeper, and the cauliflower can soften instead of golden and crispy.
• Do not save on oil – Olive oil or butter helps the spice rods and gives the cauliflower, the roasted edge.
• Use fresh parmesan -Aparmesan in front of Grazed often has additives that prevent it from melting it properly. Freshly grated cheese melts and crunches better.
• Only individual layer – If the cauliflower is stacked, it will not fry evenly. Spread it out so that every piece gets direct heat.
• Leaf through halfway – This ensures that all sides become crispy and golden.

Variations and add-ons

• Make it sharp – Add additional red pepper flakes or a shot Cayenne for heat.
• Lemon peel – A radiant fresh lemon peel before serving gives a bright, fresh taste.
• Extra kitschy – Add shredded mozzarella or cheddar for a sticky texture.
• Herby Twist – Throw a certain dried Italian spice for a Herby boost.
• Bacon lover version – Crumble the crispy bacon for a smoky, salty crunch on the head.

What should serve with him

This keto roasted garlic -garlic -garlic cauliflower fits almost everything. Here are a few ideas:

• Grilled steak – The rich flavors of garlic and parmesan go perfectly with a juicy steak.
• Baked chicken – A simple, juicy chicken dish balances the crispy cauliflower.
• Salmon – The butter -like texture of salmon complements the crispy, cheesy cauliflower.
• Keto Alfredo pasta -If you want something special, serve this next to some zucchini noodles with keto -alfredo -sauce.
• Immerse yourself -Te attempts to dive it in keto-friendly ranch, garlic-aacioli or even sugar-free marinara for additional taste.

How to store and warm up

storage

If you have leftovers (which is rare because this dish disappears quickly), store them in an airtight container in the fridge for up to 4 days.

Reclaim

• Oven method (preferably for crispy) – Warm up at 200 ° C (200 ° C) for about 10 minutes.
• Air Freyer method – Pack it for 5–7 minutes at 190 ° C for a quick crispy.
• Microwave method (not recommended) -The cauliflower loses its crispness, but if you are in a hurry, heat it in 30-second.

Diploma

Keto roasted garlic -garlic -garlic cauliflower is one of these recipes with which you forget that you eat healthy. It is crispy, cheesy, full of garlic and so satisfactory that even non-keto eaters will love it. Regardless of whether you serve it as a page, serve directly from the tray on the snack or combine it with a DIP sauce, it is inevitably a hit.

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