Tuesday, January 19, 2010

Oven Roasted Cauliflower

For someone who has despised cooked vegetables most of her life, I LOVE this cauliflower! Once roasted it gets all nutty and carmelized and is such a great change of pace in terms of side dishes. My picture doesn't do it justice either, so refer to the original please.

Also note that after 30 minutes my cauliflower was starting to almost burn so make sure you pay close attention to it. I also used regular parmesan cheese, and next time will mince the garlic instead of chopping to ensure it doesn't burn.

Oven Roasted Cauliflower

Servings: 6 • Serving Size: 1 cup • Calories: 94 • Points: 2.25 pts
6 cups cauliflower florets (1 large cauliflower) 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 1 hour, 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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