Wednesday, November 5, 2014

Roasted Cauliflower with Garlic, Olive Oil and Lemon Juice

It's Cauliflower, which is one of my favorite vegetables.  It was good.  I would have again.

We had with Mushroom Asiago Chicken.

Roasted Cauliflower with Garlic, Olive Oil and Lemon Juice

Photo by ALB

Total Time: 20 min
Prep: 5 min
Cook: 15 min
Yield:5 to 6 cups roasted cauliflower florets, 6 to 8 servings (We got 4 servings)

5 to 6 cups cauliflower florets, about 1 1/2 inches in diameter (from 1 medium cauliflower)
1/4 cup extra-virgin olive oil (used 2 TBSP)
1 tablespoon sliced garlic
2 tablespoons lemon juice
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons grated Parmesan
Chopped chives, for garnish

Preheat the oven to 500 degrees F.

Place the cauliflower florets in a large saute pan or a roasting pan. Drizzle the olive oil over the cauliflower, and season with the garlic, lemon juice, salt and pepper. Place the saute/roasting pan in the oven and cook for 15 minutes, stirring occasionally to ensure even roasting. Remove from the oven and sprinkle with the Parmesan. Garnish with chopped chives and serve immediately while still warm.

Nutritional Information from MyFitnessPal
Calories: 132; Total Fat: 8 g; Saturated Fat: 2 g; Monounsaturated Fat: 5 g; Polyunsaturated Fat: 1 g; Trans Fat: 0 g; Cholesterol: 3 mg; Sodium: 701 mg; Potassium: 664 mg; Total Carbohydrate: 13 g; Dietary Fiber: 5 g; Sugars: 5 g; Protein: 6 g

Recipe courtesy Emeril Lagasse, 2003

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