Yum!
Got this recipe out of Nov 11 Health magazine and made it the other night for dinner.
Prep: 20 minutes
Cook: 30 minutes
Makes: 6 servings
3 lbs cauliflower, cut into 3/4" slices
4 TB olive oil, divided
1/2 tsp freshly ground pepper, divided
1 garlic clove
1/3 cup brine-cured pitted olives, finely chopped
1 tsp finely grated lemon zest
1 TB fresh lemon juice
1. Preheat oven to 450 degrees with racks in upper and lower thirds. Line 2 large baking pans with foil.
2. Arrange cauliflower on baking pans and drizzle w/2 TB oil, salt, and 1/4 tsp pepper. Roast, switcing position of pans after 15 minutes, until golden in spots and just tender (30 minutes total)
4. While cauliflower roasts, mince and mash garlic to a paste and place in a small bowl; whisk in remaining 2 TB oil, olives, lemon zest and juice, and remaining 1/4 tsp pepper. Arrange cauliflower on a platter and drizzle with vinaigrettte.
Serving size: 3/4 cup
Calories: 145
Fat 10.3 gr (sat 1.5 g, mono 7.1 gr, poly 1 g)
Protein 4 gr
