Oven Roasted Cauliflower
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.
- 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)
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.
Serving: 1cup, Calories: 88kcal, Carbohydrates: 8g, Protein: 3g, Fat: 6g, Cholesterol: 1mg, Sodium: 58mg, Fiber: 3g
Freestyle Points: 2
Points +: 2