Roasted Lemon-Parmesan Cauliflower with Capers (Printer-Friendly Version) | Eating Well
SPECIAL OFFER - Limited Time Only!

(The ad below will not display on your printed page)

20 minute dinner recipes

Print Now

Roasted Lemon-Parmesan Cauliflower with Capers

http://www.eatingwell.com/recipes/roasted_lemon_parmesan_cauliflower_with_capers.html

From EatingWell:  March/April 2012

Roasted cauliflower and lemon segments tossed with Parmesan and capers makes an easy side dish. Pair it with roast chicken.

4 servings, about 1 cup each | Active Time: 15 minutes | Total Time: 40 minutes

Ingredients

Preparation

  1. Position rack in lower third of oven; preheat to 450°F. Coat a large rimmed baking sheet with cooking spray.
  2. With a sharp knife, remove skin and white pith from lemon and discard. Working over a small bowl, cut the lemon segments from their surrounding membranes, letting the segments drop into the bowl. Drain the juice from the segments.
  3. Toss the lemon segments, cauliflower, oil, salt and pepper on the baking sheet and spread evenly. Roast until starting to soften and brown, stirring once halfway through, 25 to 30 minutes.
  4. Sprinkle Parmesan and capers over the cauliflower; stir to combine. Serve garnished with more Parmesan, if desired.

Nutrition

Per serving : 164 Calories; 10 g Fat; 3 g Sat; 6 g Mono; 7 mg Cholesterol; 13 g Carbohydrates; 8 g Protein; 5 g Fiber; 424 mg Sodium; 675 mg Potassium

1/2 Carbohydrate Serving

Exchanges: 2 vegetable, 2 fat