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
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.
Servings: 5 ; Size: 1 cup ; Points+: 2 pts ; Smart Points: 2
Calories: 88 ; Fat: 6 g ; Carb: 8 g ; Fiber: 3 g ; Protein: 3 g ; Sugar: 0 g
Sodium: 58 mg (without salt) ; Cholesterol: 1 mg