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:Â 5 servings, Serving Size:Â 1 cup
- Amount Per Serving:
- SP:Â 2
- Points +:Â 2
- Calories:Â 88
- Total Fat:Â 6g
- Saturated Fat:Â g
- Cholesterol:Â 1mg
- Sodium:Â 58mg
- Carbohydrates:Â 8g
- Fiber:Â 3g
- Sugar:Â 0g
- Protein:Â 3g
