Saturday, January 9, 2010

Roasted Cauliflower

This is one of my all time favorite cauliflower dishes, who knew after all these years it could be so tasty!

Oven Roasted Cauliflower

serving size 1 cup ****3 Weight Watchers Points Plus****

6 cups uncooked cauliflower florets (about 1 large) cut small

3 garlic cloves, chopped

1/4 cup olive oil

kosher salt and 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.

No comments:

Post a Comment