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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.

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