Oh baby, this is a good side dish. I served this with the pork chops and mushrooms and shallots and it was the best meal ever! The cauliflower is so good, I had to control myself not to eat the entire pan! Also, this is easy and once again, healthy for you. Chris is not a cauliflower fan, but he said this was too good to be cauliflower. He ate a bunch of this stuff. So, make this and you will not be disappointed.
Note: I halved this for my family.
Servings: 6 • Serving Size: 1 cup • Calories: 94 • Old Po gints: 3 pts • Points+: 3 pts
Calories: 126 • Fat: 10.5 g • Carbs: 5.9 g • Fiber: 2.5 g • Sugar: 0 • Protein: 2.8 g
6 cups uncooked cauliflower florets (about 1 large) cut small
3 garlic cloves, chopped
1/4 cup olive oil
kosher salt and fresh pepper
juice of 1/4 lemon
1/4 cup Parmigiano Reggiano, freshly grated
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 munites, turning florets occasionally so they are evenly cooked. Remove from oven and top with Parmigiano Reggiano and additional salt and pepper if needed.
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