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