Lemony Roasted Cauliflower
Recipe: #7701
January 22, 2013
Categories: Side Dishes, Fruit, Lemon, Vegetables, 5 Ingredients Or Less, Sunday Dinner, Oven Bake, Oven Roast, No Eggs, Vegetarian more
"I really liked this recipe when I made it, if not for the Parmesan cheese it would be very low fat"
Original is 4 servings
Ingredients
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 by Step Method
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.
2 Reviews
You'll Also Love
