Is it REALLY August today!? How is it that summer breezes by me so quickly. I’ve got full plans to continue to enjoy the summer weather throughout this month! How about you!? Come on . . . we must make the best of it!!
Back to the recipe . . . This is SUCH a wonderful way to prepare cauliflower! Roasting the cauliflower really helps bring out its flavor, and the garlic mixture that you use to coat this cauliflower really makes it even more tasty. It’s a really low maintenance recipe and it’s easy to prepare, throw in the oven, and finish fixing the rest of dinner while the cauliflower roasts. It’s fabulous! I’ve played around with this recipe where I’ve decreased the oil and the cheese (for less calories and fat) and it still comes out great. So, for those of you looking for such results – do not hesitate to give it a whirl. However, note that the nutritional information is for the recipe as it is written below.
I hope you’ll enjoy this version of cauliflower as much as I do!
Roasted Garlic Cauliflower
Adapted from The Sister’s Cafe
3 cloves minced garlic
2 T. olive oil
1 T. lemon juice, freshly squeezed
1 large head cauliflower, washed and separated into small florets
1/4 cup grated parmesan cheese
salt and pepper to taste
1 T. chopped fresh parsley
Preheat oven to 450. Spray a large casserole dish or a rimmed cookie sheet with non-stick cooking spray. (I use a rimmed cookie sheet pan and then put my Demarl silpat on it so I don’t have to grease it at all.)
Place cauliflower in a large bowl. Combine olive oil, lemon juice, and garlic in a separate bowl. Pour wet mixture over cauliflower and toss to coat well. Pour into the prepared baking sheet. Bake for 25 minutes, stirring halfway through. Top with parmesan cheese and parsley and broil for 3 minutes. (I usually don’t broil, but just stick it back in the oven for a few minutes longer)
Nutritional Information (Per Serving = 1 Cup)
Fat: 5.9g (1.2g = Sat.)