Cauliflower from Tiny Planet Produce.
, Star Tribune
Simple and satisfying, for the family dinner table or for guests
- January 9, 2013 - 5:41 PM
Note: From Michelle Gayer, of Salty Tart bakery in Minneapolis, who finds that this quick and easy version of roasted cauliflower is a winner with both adults and kids.
• 1 medium head of
• 2 tbsp. olive oil
• Salt and freshly ground
• 1 tbsp. grated Parmesan
Preheat oven to 450 degrees and line a large baking sheet with parchment paper.
Remove the outer leaves of the cauliflower and cut the stem off so it sits flat on a cutting board. Slice the cauliflower head into slices 1/2-inch thick. The outside slices will fall off into pieces; remove the stem from the larger middle slices. Discard the stems and place the florets on the prepared baking sheet.
Drizzle slices with olive oil and season lightly with salt and pepper. Gently toss to coat. Place in the oven and roast for 10 to 15 minutes or until lightly browned. Remove the tray from the oven and toss with Parmesan.
Nutrition information per serving:
Calories 103 Fat 8 g Sodium 73 mg
Carbohydrates 7 g Saturated fat 1 g Calcium 53 mg
Protein 3 g Cholesterol 1 mg Dietary fiber 3 g
Diabetic exchanges per serving: 1 vegetable, 1/2 fat.
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