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Cauliflower, Roasted II (D, KLP, TNT)
Source: Emeril Lagasse
Serves: 6

5 cups cauliflower florets about 1-1/2" in diameter (from 1 medium cauliflower)
1/4 cup extra-virgin olive oil
1 tablespoon sliced garlic
2 tablespoons lemon juice
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons grated Parmesan
Chopped chives for garnish

Preheat the oven to 500°F.

Place the cauliflower florets in a large sauté pan or a roasting pan. Drizzle the olive oil over the cauliflower, and season with the garlic, lemon juice, salt and pepper.

Place the sauté/roasting pan in the oven and cook for 15 minutes, stirring occasionally to ensure even roasting.

Remove from the oven and sprinkle with the Parmesan. Garnish with chopped chives and serve immediately while still warm.

Posted by Shuli Gutmann

Nutritional Info Per Serving: 81 Calories (kcal); 9g Total Fat; (97% calories from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; 355mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates