Garlic Roasted Cauliflower
Recipe from Diabetic Living


Garlic Roasted Cauliflower

by 1  person


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Servings: 12
Serving size: 1/2  cup
Prep Time: 20 mins
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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)

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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