4 teaspoons (or 4 cloves) minced garlic
2 tablespoons extra virgin olive oil
1 large head cauliflower (about 2 3/4 pounds untrimmed), trimmed and separated into florets
Cooking spray
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup shredded Parmesan cheese
Preheat the oven to 425°F. 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 the oven, sprinkle evenly with Parmesan cheese, and return to the oven for 1–2 minutes, or until cheese melts.
Yield: 6 cups
Serving size: 1/2 cup
Nutrition Facts
Per Serving:
Calories: 56
Carbohydrate: 3 g
Protein: 2 g
Fat: 4 g
Saturated fat: 1 g
Sodium: 95 mg
Fiber: 1 g
Exchanges per serving: 1 vegetable, 1 fat
Carbohydrate choices: 0
