Ingredients:
6 1/2 cups uncooked cauliflower florets (about 1 large) cut small
3 garlic cloves, chopped
2 tbsp olive oil
kosher salt and fresh pepper
juice of 1/4 lemon
2 tbsp Parmigiano Reggiano, freshly grated
Method:
Preheat oven to 450°F.
Combine cauliflower, olive oil, lemon juice, garlic, salt and pepper well so all the florets are coated and seasoned. Place in a large shallow roasting pan and place in the center of the oven.
Roast for about 25-35 minutes, turning florets occasionally so they are evenly cooked. Remove from oven and top with cheese and some lemon zest and additional salt and pepper if needed.Makes 5 cups.
Nutrition Facts:
Serving Size: 1 cup
Calories: 88
Fat: 6 g
Carb: 8 g
Fiber: 3 g
Protein: 3 g
Sugar: 0 g
