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
Instructions
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 minutes, turning florets occasionally so they are evenly cooked. Remove from oven and top with Parmigiano Reggiano and additional salt and pepper if needed
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
Originally Submitted
4/15/2012
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