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Roasted Lemon-Parmesan Cauliflower with Capers

March/April 2012

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


Roasted Lemon-Parmesan Cauliflower with Capers

Makes: 4 servings, about 1 cup each

Active Time:

Total Time:

Ingredients

  • 1 lemon
  • 1 large head cauliflower, trimmed and cut into bite-size florets
  • 2 tablespoons extra-virgin olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1/2 cup finely shredded Parmesan cheese, plus more for garnish
  • 2 tablespoons capers, rinsed

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; 0 g added sugars; 8 g protein; 5 g fiber; 424 mg sodium; 675 mg potassium.

Nutrition Bonus: Vitamin C (187% daily value), Folate (32% dv), Potassium (19% dv), Calcium (18% dv)

Carbohydrate Servings: 1/2

Exchanges: 2 vegetable, 2 fat


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Recipe Categories

Ethnic/Regional
American
Ease of Preparation
Easy
Total Time
45 minutes or less
Servings
4
Preparation/ Technique
Roast
Meal/Course
Dinner

Type of Dish
Side dish, vegetable
Publication
March/April 2012
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