Roasted Lemon-Parmesan Cauliflower With Capers

4
Servings
15m
Prep Time
25-30m
Cook Time
40m
Ready In


"This is out of an Eating Well magazine...this is an easy side dish...the lemon segments mellow out in the oven..."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (248.8 g)
  • Calories 1247.4
  • Total Fat - 129.6 g
  • Saturated Fat - 57.4 g
  • Cholesterol - 161 mg
  • Sodium - 420.8 mg
  • Total Carbohydrate - 5.5 g
  • Dietary Fiber - 1.7 g
  • Sugars - 1.4 g
  • Protein - 15.9 g
  • Calcium - 176.4 mg
  • Iron - 2.1 mg
  • Vitamin C - 28.3 mg
  • Thiamin - 0.1 mg

Step 1

Position rack in lower third of oven; preheat to 450°F. Coat a large rimmed baking sheet with cooking spray.

Step 2

With a sharp knife, remove skin and white pit 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 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 and capers over the cauliflower; stir to combine. Serve garnished with more Parmesan, if desired.

Tips & Variations


No special items needed.

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