Coconut Oil Roasted Parmesan Cauliflower 

Cauliflower is one of those vegetables that goes with every entree because it sucks up whatever yummy flavors you are cooking with. Cauliflower normally is pretty unflavorful but, the cheesy parmesan and the subtle coconut taste in each bite makes this dish perfect for serving at your Thanksgiving dinner! It even pairs great with turkey, ham, chicken and fish. 

Coconut Oil Roasted Parmesean Cauliflower with Kelapo Coconut Oil


  • Cauliflower Florets (1 lb) 
  • Kelapo Coconut Oil (4 tablespoons) 
  • Grated Parmesan (1 cup) 
  • Black Pepper (1 teaspoon) 
  • Sea Salt (1 teaspoon) 



  1. Begin by preheating your oven to 400 degrees Fahrenheit. In a large bowl, add 4 tablespoons of melted Kelapo coconut oil, 1 cup of parmesan cheese, 1 teaspoon of salt, and 1 teaspoon of pepper and mix. 
  2.  Add 1 lb of cauliflower to the bowl and mix using your hands, make sure the cauliflower is coated evenly throughout. 
  3. Lastly, pour the coated cauliflower to a lined baking sheet and place it over for about 40 minutes.  
  4. Enjoy! 


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