Roasted Cauliflower with Parmesan and Capers

Roasted Cauliflower with Parmesan and Capers IMAGE Author: Canadian Living Credits: Roasted Cauliflower with Parmesan and Capers IMAGE

Roasting cauliflower gives it a sweet and slightly nutty flavour. Stir in the Parmesan immediately so that it melts from the heat of the cauliflower.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: May 2015

Ingredients

  • 8 cups cauliflower florets (about 1 head)
  • 4 teaspoons olive oil
  • 2 teaspoons chopped fresh thyme
  • 3 tablespoons grated parmesan cheese
  • 2 tablespoons chopped fresh parsley
  • 2 teaspoons drained capers
  • 2 teaspoons lemon juice
  • 1/4 teaspoon pepper
  • pinch salt

Method

Toss together cauliflower, oil and thyme; arrange in single layer on lightly greased rimmed baking sheet. Bake in 425?F (220?C) oven, turning once, until tender and deep golden, about 40 minutes.

Transfer to bowl; gently stir in Parmesan, parsley, capers, lemon juice, pepper and salt.

Nutritional facts per serving: about

  • Fibre 5 g
  • Sodium 145 mg
  • Sugars 3 g
  • Protein 6 g
  • Calories 107.0
  • Total fat 7 g
  • Potassium 299 mg
  • Cholesterol 4 mg
  • Saturated fat 2 g
  • Total carbohydrate 9 g

%RDI

  • Iron 7.0
  • Fibre 0.0
  • Folate 40.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 8.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 3.0
  • Vitamin C 148.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Roasted Cauliflower with Parmesan and Capers

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