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Ingredients
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1 small head cauliflower, trimmed and cut into florets
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1 small head broccoli, trimmed and cut into small florets
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2 tablespoons olive oil
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1 pinch salt and ground black pepper to taste
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1 tablespoon truffle-infused olive oil
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¼ cup shredded Parmesan cheese
Directions
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Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
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Toss cauliflower, broccoli, 2 tablespoons olive oil, salt, and black pepper together in a large bowl; place in a single layer on the prepared baking sheet. Set the bowl aside.
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Roast in the preheated oven, stirring every 8 to 10 minutes, until vegetables are slightly charred and tender, 20 to 23 minutes; transfer to the same bowl. Add 1 tablespoon truffle- olive oil; toss. Transfer to a serving platter; sprinkle with Parmesan cheese.
Cook's Note:
One small head of cauliflower and one small head of broccoli will yield about 2 cups florets each.
Nutrition Facts (per serving)
102 | Calories |
8g | Fat |
6g | Carbs |
3g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 102 | |
% Daily Value * | |
Total Fat 8g | 10% |
Saturated Fat 2g | 8% |
Cholesterol 3mg | 1% |
Sodium 105mg | 5% |
Total Carbohydrate 6g | 2% |
Dietary Fiber 2g | 8% |
Total Sugars 2g | |
Protein 3g | 7% |
Vitamin C 61mg | 67% |
Calcium 68mg | 5% |
Iron 1mg | 3% |
Potassium 280mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.