Roasted garlic–Parmesan cauliflower

Preparation time: 10 minutes
Baking time: 25 minutes

 

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

This recipe was developed by Tami Ross, a Diabetes Nutrition Specialist and Certified Diabetes Educator in Lexington, Kentucky.

More Vegetables recipes

Statements and opinions expressed on this Web site are those of the authors and not necessarily those of the publishers or advertisers. The information provided on this Web site should not be construed as medical instruction. Consult appropriate health-care professionals before taking action based on this information.