Roasting cauliflower brings out its nuttiness flavor and caramelizes the edges. This is such an easy way to prepare it, I toss it with garlic, lemon juice and olive oil and top it with freshly grated Parmesan cheese and some lemon zest when it comes out of the oven.
INGREDIENTS:
- 6 1/2 cups uncooked cauliflower florets (about 1 large) cut small
- 3 garlic cloves, chopped
- 2 tbsp olive oil
- kosher salt and fresh pepper
- juice of 1/4 lemon
- 2 tbsp Parmigiano Reggiano, freshly grated
HOW TO MAKE:
- Preheat oven to 450°F.
- Combine cauliflower, olive oil, lemon juice, garlic, salt and pepper well so all the florets are coated and seasoned.
- Place in a large shallow roasting pan and place in the center of the oven.
- Roast for about 25-35 minutes, turning florets occasionally so they are evenly cooked.
- Remove from oven and top with cheese and some lemon zest and additional salt and pepper if needed.
NUTRITION INFORMATION
Yield: 5 servings, Serving Size: 1 cup
- Amount Per Serving:
- SP: 2
- Points +: 2
- Calories: 88
- Total Fat: 6g
- Saturated Fat: g
- Cholesterol: 1mg
- Sodium: 58mg
- Carbohydrates: 8g
- Fiber: 3g
- Sugar: 0g
- Protein: 3g
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