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 Tablespoons olive oil.
• kosher salt and fresh pepper.
• juice of 1/4 lemon.
• 2 Tablespoons Parmigiano Reggiano, freshly grated.


1-Preheat oven to 450°F.
2-Combine cauliflower, olive oil, lemon juice, garlic, salt and pepper well so all the florets are coated and seasoned.
3-Place in a large shallow roasting pan and place in the center of the oven.
4-Roast for about 25-35 minutes, turning florets occasionally so they are evenly cooked.
5-Remove from oven and top with cheese and some lemon zest and additional salt and pepper if needed

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