Garlic Roasted Cauliflower

Recipe from Diabetic Living
Garlic Roasted Cauliflower
SERVINGS
12
SERVING SIZE
1/2 cup
PREP TIME
20 mins
by 1  person
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Ingredients
  •  Nonstick cooking spray
  • 1   large head cauliflower (3 to 3-1/2 pounds), cut into chunks
  • 6   cloves garlic, peeled and halved
  • 3   tablespoons olive oil
  • 1/2  teaspoon salt
  • 1/2  teaspoon ground black pepper
  • 1/4  teaspoon crushed red pepper (optional)
  • 1   recipe Green Pea Pesto
Green Pea Pesto
  • 1/2  cup frozen peas, thawed
  • 1/2  cup snipped fresh Italian (flat-leaf) parsley leaves
  • 1/4  cup snipped fresh basil
  • 1/4  cup snipped fresh mint
  • 2   tablespoons water
  • 2   tablespoons grated Parmesan cheese
  • 1   shallot, chopped
  • 1 - 2   tablespoons lemon juice
  • 1/4  teaspoon salt
  • 1/4  teaspoon ground black pepper
  •  Pinch cayenne pepper (if desired)

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Directions
1. 
Preheat oven to 450 degrees F. Coat a 15x10x1-inch baking pan with cooking spray.
2. 
In a very large bowl, combine cauliflower and garlic. Add oil, salt, black pepper, and, if desired, crushed red pepper; toss to coat cauliflower.
3. 
Spread cauliflower mixture in the prepared baking pan. Roast for 15 minutes. Stir. Roast for 10 to 15 minutes more or until edges are brown and cauliflower is crisp-tender. Toss with Green Pea Pesto just before serving.
Green Pea Pesto
1. 
In a food processor, combine peas; parsley leaves; basil; mint; water; Parmesan cheese; shallot; lemon juice; salt; pepper; and, if desired, cayenne pepper. Cover and pulse until desired consistency, adding more water, 1 tablespoon at a time, if necessary. Store in an airtight container in the refrigerator for up to 2 days. Makes about 3/4 cup.

nutrition information

Per Serving: cal. (kcal) 60, Fat, total (g) 4, chol. (mg) 1, sat. fat (g) 1, carb. (g) 5, Monosaturated fat (g) 3, Polyunsaturated fat (g) 0, Trans fatty acid (g) 0, fiber (g) 2, sugar (g) 2, pro. (g) 2, vit. A (IU) 437.31, vit. C (mg) 34.84, Thiamin (mg) 0.06, Riboflavin (mg) 0.05, Niacin (mg) 0.59, Pyridoxine (Vit. B6) (mg) 0.18, Folate (µg) 44.35, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 186, Potassium (mg) 238, calcium (mg) 40.39, iron (mg) 0.72, Vegetables () 1, Fat () 1, Carb Choice () 0, Percent Daily Values are based on a 2,000 calorie diet
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