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Parmesan-Roasted Cauliflower & Zuchinni Slices

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Ingredients Nutrition


  1. Preheat oven to 375°F. Cut cauliflower into florets & cut florets into this slices.
  2. Pour oil into small bowl. Line a baking sheet with parchment paper, and spread out the cauliflower so each piece lies flat.
  3. Roast cauliflower for 20 minutes. Meanwhile, cut onion into quarters and then into thin slices.
  4. Cut zuchinni in half lengthwise, then cut each long half into 2 shorter halves. Cut each short quarter into slices similar to french fries.
  5. Remove cauliflower from oven. Add the onions & zuchinni. Brush all veggies with oil, making sure to coat both sides of each piece. Sprinkle with parmesan and Adobo.
  6. Roast for about 12 minutes, then turning veggies once. Roast for another 12 minutes.
  7. Veggies are done when they begin to move past tender to crispy. Do a taste test and decide if they're done or if you want them crispier. If done. Remove from oven & serve, otherwise follow last step below.
  8. Turn oven up to 400 and remove pan from oven. Fold parchment in from outside, gathering corners & edges in the middle so you can pick it up like a bag holding the veggies, and gently shake to mix contents. Replace on baking sheet, ensure all veggies are laying individually, and continue baking in 5 minute increments, until you've reached your desired crispiness preference.

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