Ingredients
- 1 1/2 teaspoons dried dill weed
- 1 teaspoon dried parsley
- 3/4 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 medium head of cauliflower, cut into 1-inch florets
- 2 to 3 tablespoons olive oil
- 1 cup (113g) shredded cheddar cheese
Instructions
- Preheat oven to 400ºF.
- In a large bowl, combine dill weed, parsley, garlic powder, onion powder, salt, and pepper.
- Spread cauliflower florets in a single layer on a rimmed baking sheet. Drizzle with olive oil and sprinkle with the ranch seasoning blend. Toss well to coat evenly.
- Roast in the oven for 20 minutes, or until the cauliflower is tender and golden brown.
- Turn off the oven. Sprinkle cheddar cheese evenly over the roasted cauliflower and return to the oven for about 5 minutes, until the cheese is melted and bubbly.
- Serve warm and enjoy!
Notes
- Use pre-cut cauliflower florets for a quicker prep time.
- For extra crispiness, broil for 1–2 minutes after adding the cheese.
- Try mixing in cooked bacon bits or chopped scallions for added flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 134
- Sugar: 2g
- Sodium: 290mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 15mg
