Melting Cauliflower with Lemon, Feta & Oregano

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Melting Cauliflower with Lemon, Feta & Oregano
Lemon zest and fresh oregano make this melt-in-your-mouth cauliflower recipe come alive. Low-sodium chicken broth cuts down on the salt, and feta makes it creamy. 
active:
15 mins
total:
1 hr 5 mins
Servings:
4
Melting Cauliflower with Lemon, Feta & Oregano Photographer: Brie Goldman Food Stylist: Lauren McAnelly Prop Stylist: Holly Raibikis

Ingredients

Directions

  • Preheat oven to 400°F.

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  • Toss cauliflower, oil, salt and pepper in a large bowl. Spread in a 9-by-13-inch metal baking pan (do not use a glass pan, which could shatter). Roast, turning once, until browned in spots and very soft, about 40 minutes. 

  • Whisk broth, lemon juice and garlic together in a glass measuring cup. Carefully pour the mixture into the pan. Continue roasting until the broth is reduced by half, 10 to 15 minutes more.

  • Meanwhile, combine feta, oregano, lemon zest and cracked pepper to taste in a small bowl. Sprinkle over the cauliflower before serving.

Nutrition Facts

Serving Size:
1 cup
Per Serving:
147 calories; protein 6g; carbohydrates 12g; dietary fiber 5g; sugars 5g; fat 10g; saturated fat 3g; mono fat 6g; poly fat 1g; cholesterol 8mg; vitamin a iu 61IU; vitamin b3 niacin 1mg; vitamin c 107mg; vitamin d iu 2IU; vitamin e iu 2IU; folate 126mg; vitamin k 34mg; sodium 305mg; calcium 102mg; iron 1mg; magnesium 36mg; phosphorus 128mg; potassium 661mg; zinc 1mg; omega 6 fatty acid 1g; niacin equivalents 2mg; selenium 3mcg.
© Copyright 2023 EatingWell. All rights reserved. Printed from https://www.eatingwell.com 03/21/2023
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