Roasting vegetables with flat surfaces is a surefire way to produce flavor-rich browning. That’s why step 2 calls for cutting your cauliflower into slices, not florets.
This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at healthycook@cspinet.org.
Time: 30 minutes
Serves: 4
Ingredients
- 1 large or 2 small heads cauliflower (any color)
- 1 Tbs. + 1 Tbs. extra-virgin olive oil
- 1 clove garlic
- ¼ cup roasted salted almonds or smoked almonds
- 2 Tbs. grated parmesan
- ¼ tsp. freshly ground black pepper
Instructions
- Preheat the oven to 425°F.
- Cut the cauliflower into ½-inch slices. Brush a large rimmed baking sheet with 1 Tbs. oil. Spread the cauliflower on the sheet and brush with the remaining 1 Tbs. oil. Add the garlic to the center of the sheet. Roast on the lowest rack until the cauliflower is browned on the bottom and tender-crisp, 20–25 minutes.
- Crush the roasted garlic into a paste, then chop with the nuts to combine. Toss with the cheese and pepper and sprinkle over the cauliflower.
Nutrition Information
Per serving (1 cup):
- Calories: 180
- Total fat: 13 g
- Sat fat: 2 g
- Carbs: 13 g
- Fiber: 5 g
- Total sugar: 4 g
- Added sugar: 0 g
- Protein: 7 g
- Sodium: 150 mg
