Photo by: Joseph DeLeo
Cauliflower is one of the salvation vegetables of low-carb eating. Yet like most people, I grew up believing that cauliflower is a vegetable destined only for blanching and boiling, and rarely for the oven. But the opposite is true. The dry heat of the oven in parts a nuttiness to this otherwise bland vegetable.
This simple recipe requires nothing at all beyond cutting the cauliflower into florets, tossing them with a little olive oil and coarse salt, and roasting in a medium-hot oven for a little less than an hour. The result is a side dish or starter that is excellent with fish recipes and aromatic lamb recipes.
Yield: 6 servings
- 1 medium cauliflower (about 2 pounds), cut into small florets
- 1/3 cup extra virgin olive oil
- ½ teaspoon cayenne pepper
- Sea salt and freshly ground black pepper
- 2 to 3 tablespoons fresh lemon juice
© 2005 Diane Kochilas
Preheat the oven to 350°F.
Toss the cauliflower with the oil, cayenne, and salt and pepper to taste in a large bowl. Place in a shallow pan and bake, covered, for 45 minutes. Remove the cover and continue baking another 10 to 15 minutes, until lightly browned. Remove and serve hot or at room temperature, drizzled with lemon juice.
Calories 130: Fat 12g (Saturated 2g): Cholesterol 0mg: Sodium 222mg: Carbohydrates 5g: Fiber 2g (Digestible Carbohydrates 3g): Protein 2g.