Roasted Cauliflower with Lemon and Capers
Calories 37 (24% from fat)
Fat 1 gram
Saturated Fat 0 gram
Trans Fat 0 gram
Cholesterol 0 mg.
Sodium 138 mg.
Carb. 6 gram
Fiber 2.9 gram
Sugar 2.8 gram
Sugar Alcohol 0 gram
Protein 2 gram
Ingredients
1 head of cauliflower (2 lbs.), green leaves discarded
olive oil spray
zest of 1 lemon (Approximately 2 Tbsp.)
1 Tbsp. lemon juice
1 Tbsp. capers, rinsed and drained
1/4 tsp. salt1. Preheat oven to 475 degrees Fahrenheit. Take aluminum foil and line a baking sheet or roasting pan.
2. Trim the stem of the cauliflower base, removing the leaves, but keep the core intact so it holds together. Level off the bottom so it sits flat. Set the cauliflower in the pan or on the baking sheet, then lightly coat the outside of the cauliflower with olive oil spray.
3. Bake the cauliflower for 15 minutes. Then rotate the cauliflower in the oven and bake for another 10 to 15 minutes more until it turns golden brown. If you want it extra tender, you can roast a few more minutes.
4. Combine the lemon zest and lemon juice. Move the cauliflower onto a serving plate, then brush the ingredients all over the cauliflower. Sprinkle the capers and salt over the top. Cut into 8 pieces and serve.
Yield: 8 Servings
You can freeze individual portions for easy re-heating later.
Microwave for approximately 1 - 2 minutes. Keep the container open a little to allow steam to escape.
