For a low carb Thanksgiving dish, it’s all about the Roasted Cauliflower with Ariston Pesto Infused Olive oil and Ariston Garlic Infused Olive oil!
Ingredients
- 1 head caulifower
- 2 sweet red peppers
- 1/4 cup grated parmesan
- 2 Tbsp Ariston Pesto Infused Olive oil
- 1 tsp Ariston Garlic Infused Olive oil
- 1/2 bunch fresh parsley
- 1 tsp paprika
- salt and pepper to taste
Directions
1. Preheat oven to 425 degrees. Remove the outer leaves from the cauliflower and break into florets. Cut the head in half and then in quarters to make this easier.
2. In a large bowl, combine infused olive oils, parmesan cheese, and paprika. Mix to combine.
3. Empty the coated cauliflower onto a baking sheet lined with parchment paper. Sprinkle with salt and pepper and bake for 35-40 minutes, stirring once.
4. Rinse parsley and blot dry with paper towels. Chop and garnish on top of roasted cauliflower.
