Roasted Cauliflower Florets | Plant-Based Recipes | UPMC Physician THRIVE
Savor the tasty simplicity of this roasted cauliflower recipe from the UPMC Catering Department.
Ingredients
- 2 oz. fresh, mini cauliflower florets
- 1/8 oz. 90/10 olive oil blend
- 2 ¼ tsp. no-salt garlic and herb seasoning
- < 1/8 tsp. herb seasoning
- 1/8 tsp. parsley flakes
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