Lemony Roasted Cauliflower

4
Servings
15m
Prep Time
25m
Cook Time
40m
Ready In


"I really liked this recipe when I made it, if not for the Parmesan cheese it would be very low fat"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (27.3 g)
  • Calories 141.8
  • Total Fat - 11.3 g
  • Saturated Fat - 3.4 g
  • Cholesterol - 11 mg
  • Sodium - 214 mg
  • Total Carbohydrate - 5.5 g
  • Dietary Fiber - 0.8 g
  • Sugars - 1.5 g
  • Protein - 5.3 g
  • Calcium - 165.8 mg
  • Iron - 0.4 mg
  • Vitamin C - 1.9 mg
  • Thiamin - 0 mg

Step 1

Position rack in lower third of oven; preheat to 400°F. Coat a large rimmed baking sheet with cooking spray.

Step 2

With a sharp knife, remove skin and white pith from lemon and discard. Working over a small bowl, cut the lemon segments from their surrounding membranes, letting the segments drop into the bowl. Drain the juice from the segments.

Step 3

Toss the lemon segments, cauliflower, oil, salt and pepper (season with pepper to your desired taste) on the baking sheet and spread evenly. Roast until starting to soften and brown, stirring once halfway through, 25 to 30 minutes.

Step 4

Sprinkle Parmesan over the cauliflower; stir to combine. Serve garnished with more Parmesan, if desired.

Tips & Variations


No special items needed.

Related

FoodLover

A really nice change and great tasting veggie that we had with some baked chicken and mashed potatoes. This is so easy to prepare which is a plus for me!

review by:
(2 Mar 2013)

Bergy

Great flavour, timing right on the cauliflower still has just enough crunch. We loved it. The only thing that I would do differently is dealing with the lemon. Removing the membranes is a workup. I would peel the lemon remove the pith then separate into segments and cut them in half. I think , for appearance, removing the membraneis is ideal - guess I'm getting lazy. Thanks hungry_girl for a super veggie recipe

review by:
(16 Feb 2013)