Roasting cauliflower brings out it's nuttiness flavor and caramelizes the edges. Combining it with garlic, lemon and olive oil and topping it with freshly grated Parmigiano Reggiano makes this dish irresistible even to people who don't like cauliflower!
Oven Roasted Cauliflower
Gina's Weight Watcher Recipes
Servings: 6 • Serving Size: 1 cup • Old Points: 3 pts • Points+: 3 pts
Calories: 126 • Fat: 10.5 g • Carbs: 5.9 g • Fiber: 2.5 g • Sugar: 0 • Protein: 2.8 g
Ingredients:
Calories: 126 • Fat: 10.5 g • Carbs: 5.9 g • Fiber: 2.5 g • Sugar: 0 • Protein: 2.8 g
Ingredients:
- 6 cups uncooked cauliflower florets (about 1 large) cut small
- 3 garlic cloves, chopped
- 1/4 cup olive oil
- kosher salt and fresh pepper
- juice of 1/4 lemon
- 1/4 cup Parmigiano Reggiano, freshly grated
Directions:
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 Parmigiano Reggiano and additional salt and pepper if needed.
Oven rosted is my favorite. This is a delicious recipe...thanks
ReplyDeleteScrumptious!
ReplyDeleteHow would you suggest making this with a bag of frozen cauliflower florets?
ReplyDeleteI really suggest you use fresh, not frozen. But if you must use frozen, I would probably let it thaw before I prepare it and cut the cooking time down a bit.
ReplyDeleteI love roasted cauliflower...makes me think of fall. Sometimes I add pinenuts instead of the parmesan.
ReplyDeletePinenuts sound great! I also like to add capers sometimes.
ReplyDeleteWhat a great side...or even dinner! I could eat just that and be content!
ReplyDeleteThis is one of my favorite ways to prepare cauliflower! Even my 7 year old loves it!
ReplyDeleteIt looks great! I really need to try this. I've oven roasted asparagus, fennel and many other veggies.
ReplyDeleteGood for anyone following WW or not. Just tried mashed cauliflower, and it was great.
ReplyDeleteCan't wait to try this... would it be okay point wise to substitue Parm Asiago/Romano...? I live in a small town and our supermarket doesn't have the parmigiano reggiano.
ReplyDeleteOK - 450 for an hour - did I read that right? I did mine for about 30 minutes and they were borderline burning...YUMMY though! THANKS
ReplyDeleteRoasted is the only way I like cauliflower. I just use spray oil and some s&p. I am definitely going to try your way with garlic & parmesan. Yummers!
ReplyDeleteI love cauliflower, but am finding that just boiled is getting bland. This is a great way to change it up and keep healthy. Another 30 pounds to go.
ReplyDeleteBrian R. Callahan
New York, NY
This was a great recipe -- even my 6 year old ate it!
ReplyDeleteThis recipe is simple and delicious. Our family doesn't really eat cauliflower until I began using this recipe. Now a required appetizer for our get togethers.
ReplyDeleteThank you.
YUMMMM!!!!! I wanted to find a veggie side to go with spaghetti and this definitely hit the spot! Thank you!!
ReplyDeleteDo I boil the cauliflower first to soften it or just roast it raw?
ReplyDeleteNo, you don't boil them, they cook in the oven.
ReplyDeleteThis was super easy and really tasty! I am not a big cauliflower lover but this was really good! Thanks for sharing!
ReplyDeletewow-what a fantstic way to get the other half to eat cauliflower (he will only eat cauliflower cheese, made in a cheese sauce, topped with cheese, and although very yummy, its very bd for my W.W!) it was absolutly delicious, and my toddler loved her ''white trees''! thank you. BTW only just discovered this blog-AMAZING! well done gina, you have done so fantastically well with this, its so hard to find weight watchers recipes with points and pictures too! love it!
ReplyDeleteI know, when I make this, my family who doesn't like cauliflower as much as I do, eat it with no problem. Thanks for your comment!
ReplyDeleteGreat recipe, loved it!!
ReplyDeleteMY HUSBAND WHO NEVER EATS VEGGIES SAID.... WOW!!! THIS IS 'DA BOMB.
ReplyDeleteGina...These were AWESOME!! My husband, who is a NOT a veggie eater, couldn't get enough of them!! I also tried this recipe with broccoli and they turned out fantastic too!! I didn't have lemon or the cheese for either time and they still came out amazing!! Thank you so much for yet another amazing recipe!! I also LOVE your cauliflower soup...the 0pt one. It's great!! :) This has totally turned me into eating veggies in a whole new way!! I've lost almost 20lbs following WW and thanks to you it's been easy with your recipes to follow!! Thanks again!!
ReplyDeleteI made this last night to go with grilled pork chops. It was OK fresh out of the oven. I wasn't really all that blown away with it, but liked it enough to bring it for lunch today. OMGoodness! It was so much better today!! The flavors blended so good. I wonder if I just ate too fast last night because dinner was late and I was simply STARVED by the time we ate. ;) Regardless, I will be making this again. It's a nice change from the regular boiled or steamed cauliflower. Thanks so much for your website, Gina!!!
ReplyDeleteGarlic makes everything better :)
ReplyDeleteI just found your webpage and absolutely love your recipes. The photo's are outstanding too.
ReplyDeleteThanks for making cooking and eating FUN again, without the guilt.
Absolutely wonderful, I think this is my new favorite!
ReplyDeleteThis recipe is now 3 points per serving.
ReplyDeleteYou are the best!!!
ReplyDeleteThis was so good!!! I think I just accidentally ate all 6 servings...
ReplyDeleteTry this without the cheese and instead add fresh thyme. This is a favorite in our family.
ReplyDeleteIs it really 1/4 cup of olive oil? That much oil is 14 points and if you add in the cheese as well it comes up as 7 pts per serving in the recipe builder. If the oil is 2 Tbsp it would be 2 pts per serving
ReplyDeleteKirby, just added the nutritional info and I still get 3 points plus per serving. 4 tbsp of heart healthy olive oil may seem like a lot, but for 6 servings it's really not.
ReplyDeleteThe nutrition facts say it's 94 calories. But on the line below, it says 126... ?
ReplyDeleteI don't follow, where are you looking that you see 94 calories?
ReplyDeleteI'm looking right above the list of ingredients. I see the calories listed twice... Let me copy and paste:
ReplyDelete"Oven Roasted Cauliflower
Gina's Weight Watcher Recipes
Servings: 6 • Serving Size: 1 cup • Calories: 94 • Old Po gints: 3 pts • Points+: 3 pts
Calories: 126 • Fat: 10.5 g • Carbs: 5.9 g • Fiber: 2.5 g • Sugar: 0 • Protein: 2.8 g "
But it is 126 calories then?
Another tasty recipe! We loved it!
ReplyDelete~Teresa~
Thanks for noticing my typo, it's 126.
ReplyDeleteI've NEVER been a fan of cauliflower but after reading the above responses (and trying several of your other receipes) I knew I would enjoy it. I made it tonight and this dish was absolutely delicious! It was so simple and easy to make. Thank you so much for creating such wonderfully delicious and healthy meals. I've hooked many a friend to your site!
ReplyDeleteThis is sooo delicious!! I had to stop myself from eating the entire thing!!
ReplyDeletewell since everyone elses non-vegetable eating husbands loved this recipe, i'm totally trying this on my boyfriend tomorrow. Been looking for a good way to make cauliflower anyways, this looks great!
ReplyDeleteLet me know the verdict!
ReplyDeleteI just made this and WOW is all I can say...thanks so much Gina...I have lost 42# and have a long way to go, but with things like this to eat it is going to make it much more flavorful and enjoyable to get there and stay there. YOU ARE AWESOME!
ReplyDeleteIsn't it wonderful! Especially as the weather cools.
ReplyDeleteIt's in the oven as we speak! I can't wait - made your sauteed brussells sprouts last week - delish! Thanks for sharing your awesome recipes!
ReplyDeleteSoooooo good! Perfect as it is written. Thank you again for another wonderful recipe :)
ReplyDeleteThumbs up! I've tried to roast cauliflower before and it just didn't measure up. The parmesan is the ticket!
ReplyDeleteok what can i substitute if i cant find parmigiano reggiano because its not that readliy available in my area?
ReplyDeleteAbsolutely DELICIOUS!
ReplyDeleteI roast caulifower, chicken sausage, garlic and a little olive oil and toss with whole wheat pasta... my family devours it!
ReplyDeleteyou can use any good parmesan or romano.
ReplyDeleteI may have to try this with pasta and sausage!!
This sounds so good. Can you combine it with the roasted broccoli recipe?
ReplyDeletei tried cauliflower with olive oil and a packet of sazon (a portuguese seasoning) and baked it, DELISH. i can't believe i ate CAULIFLOWER and LOVED it..trying this recipe tonight!!
ReplyDeletei'm in love with this website!! thank you!!
Another yummy way for cauliflower is EEOV, salt, pepper and chopped fresh rosemary. roast until caramelized. I make a whole head and then eat the rest for lunch.
ReplyDeleteHave you ever made this with brocolli and cauliflower? I am thinking of trying it that way!
ReplyDeleteI just stumbled upon your website yesterday by looking for roasted cauliflower. I made your recipe last night and I fell in love with it. I am also counting calories and adore the fact that you have both the actual serving size with measurement and calories. Thanks so much for your work I'll be sharing your website with my family.
ReplyDeleteI just popped over from Pinterest and I'm ready to make these beauties for a lunch side/snack. :) I used recipe builder on Weight Watchers and it came out to be 4 pts per cup. 1 point doesn't really mean much, unless you're getting close to your quota for the day! But I just thought I'd weigh in. :)
ReplyDeleteCan I use just a metal 9 x 13 pan for this or would a cookie sheet work better? I do not own a roasting pan.
ReplyDeleteJust made this tonight - delicious! Thanks for another awesome recipe!
ReplyDeleteDELICIOUS
ReplyDeleteAND IM ONLY 11
Delete=)
DeleteThis was so easy to prepare and even my kids liked it!
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