Roasted Cauliflower (adapted from simplyrecipes.com)
- Number of Servings: 6
Ingredients
ngredients:Pepper, black, 0.50 tsp (remove)Salt, 1 tsp (remove)Lemon Juice, 0.50 lemon yields (remove)Cauliflower, raw, 1 head, large (6-7" dia) (remove)Bertolli EVOO (1 tbsp), 1 serving (remove)Butter, unsalted, 2 tbsp (remove)Garlic, 6 cloves (remove)Cheese (parmesean), 4 tbsp (remove)Broccoli, fresh, 400 grams (remove)
METHOD
1 Preheat oven to 400°F. Cut cauliflower into florets and put in a single layer in an oven-proof baking dish. Toss in the garlic. Sprinkle lemon juice over cauliflower and drizzle each piece with olive oil. Sprinkle with salt and pepper. If the oven hasn't reached 400°F yet, set aside until it has.
2 Place casserole in the hot oven, uncovered, for 25-30 minutes, or until the top is lightly brown. Test with a fork for desired doneness. Fork tines should be able to easily pierce the cauliflower. Remove from oven and sprinkle generously with Parmesan cheese. Serve immediately.
Yield: Serves 4.
Serving Size: About 4 servings as a side, two as a main couse
1 Preheat oven to 400°F. Cut cauliflower into florets and put in a single layer in an oven-proof baking dish. Toss in the garlic. Sprinkle lemon juice over cauliflower and drizzle each piece with olive oil. Sprinkle with salt and pepper. If the oven hasn't reached 400°F yet, set aside until it has.
2 Place casserole in the hot oven, uncovered, for 25-30 minutes, or until the top is lightly brown. Test with a fork for desired doneness. Fork tines should be able to easily pierce the cauliflower. Remove from oven and sprinkle generously with Parmesan cheese. Serve immediately.
Yield: Serves 4.
Serving Size: About 4 servings as a side, two as a main couse
Nutritional Info Amount Per Serving
- Calories: 130.2
- Total Fat: 8.1 g
- Cholesterol: 10.4 mg
- Sodium: 448.7 mg
- Total Carbs: 12.2 g
- Dietary Fiber: 5.6 g
- Protein: 6.4 g
Member Reviews