Wednesday, December 23, 2009


Roasted Cauliflower Recipe

1 head of cauliflower

2-3 garlic cloves, coarsely minced

1 lemon

Olive oil

Coarse salt

ground black pepper

Parmesan cheese

1 Preheat oven to 400°F. Cut cauliflower into florets and put in a single layer in an oven-proof baking dish. Add garlic. Squeeze a lemon over cauliflower and drizzle each piece with olive oil. Sprinkle with salt and pepper. If the oven hasn't reached 400°F yet, set aside until it has.

2 Place casserole in the hot oven, uncovered, for 15-25 minutes, until the top is lightly brown. Test with a fork for desired doneness. Remove from oven and sprinkle generously with Parmesan cheese.

Serves 4.

Au Gratin Broccoli and Cauliflower

16 oz fresh broccoli and cauliflower florets

1/2 cup reduced-fat mayonnaise

1/2 cup shredded Sharp Cheddar cheese

1/2 cup shredded Parmesan cheese

3 green onions, sliced

1 clove garlic, minced

1 T Dijon mustard

1/8 tsp ground red cayenne pepper

1 T Italian-seasoned breadcrumbs

1/4 tsp paprika

Preheat oven to 350 degrees. Stir together mayonnaise, cheddar cheese, Parmesan cheese, green onions, garlic, mustard and red pepper; set aside. Cover and steam florets 6-8 minutes until crisp tender. Drain well. Arrange florets in baking dish. Spoon cheese mixture over florets. Sprinkle with breadcrumbs and paprika. Bake 20-25 minutes or until golden brown.

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