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Oven Roasted Cauliflower
Nb persons: 6
Yield:
Preparation time:
Total time:
Source: Gina's Weight Watcher Recipes
| 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! 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 | |
| 6 cups | uncooked cauliflower florets, (about 1 large) cut small |
| 3 | garlic cloves, chopped |
| 1/4 cup | olive oil |
| kosher salt | |
| fresh pepper | |
| juice of 1/4 | lemon |
| 1/4 cup | 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 munites, turning florets occasionally so they are evenly cooked. Remove from oven and top with Parmigiano Reggiano and additional salt and pepper if needed.
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