Oven Roasted Cauliflower
Servings: 5 • Size: 1 cup • Old Points: 2 pts • WW Points+: 2 pts
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
- 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.