ROASTED
GARLIC-PARMESAN CAULIFLOWER
4 TEASPOONS
(OR 4 CLOVES) MINCED GARLIC
2
TABLESPOONS EXTRA VIRGIN OLIVE OIL
1 LARGE HEAD CALIFLOWER (ABOUT 2 ¼
POUNDS UNTRIMMED), TRIMMED AND SEPARATED INTO FLORETS
COOKING
SPRAY
¼ TEASPOON
SALT
1/8
TEASPOON PEPPER
¼ CUP
SHREDDED PARMESAN CHEESE
Preheat the
oven to 425oF. Place garlic,
olive oil, and cauliflower in a large zip-top bag; shake to coat
cauliflower. Pour into a 9” x 13” glass
baking dish or large casserole dish coated with cooking spray. Sprinkle evenly with salt and pepper. Bake for 20-25 minutes (or until tender when
pierced with a fork); stir halfway through baking. Remove from oven, sprinkle evenly with
Parmesan cheese, and return to the oven for 1-2 minutes, or until cheese melts.
Preparation
time: 10 minutes
Baking
time: about 25 minutes
Yield: 6 cups
Per
serving: Serving
Size: ½ cup
Calories: 56
Carbohydrate: 3g Exchanges per
serving:
Protein: 2 g 1 vegetable, 1
fat
Fat: 4g Carbohydrate
choices: 0
Saturated fat: 1 g
Sodium: 95 mg
Fiber: 1 g