Roasted Garlic Parmesan Cauliflower Recipe
Did you know cauliflower is high in vitamin C and is low in calories? A standard serving size of 100 gm (about the size of a baseball) contains more than 50% of your daily recommended intake of vitamin C, which identical to comparably sized orange. Roughly speaking, every 2 gm of carbohydrate that it provides, it provides 1 gm of protein. Lastly, it is also very rich in potassium!
No wonder we LOVE cooking with it in our house. It is extremely versatile, and can be cooked easily by many methods. Tonight, we whipped up a quick side dish by generously coating a head of cauliflower with hummus, then sliced into 1 inch “steaks” for roasting on a baking sheet. Drizzle olive oil, and toss in a can of salt-free garbanzo beans around the cauliflower steaks. Separately, remove excess skin from a head of garlic. With serrated bread knife, cut the top 1/3 off, exposing the cloves. Cover the exposed garlic head with olive oil, wrap in foil and place to the corner of your baking sheet with cauliflower. Roast at 420 F for about 15-20 minutes, or until the cauliflower is soft and starting to brown on the tips of the florets. Remove to cool, top with grated Parmesan cheese and a light drizzle of balsamic glaze. Once the garlic has cooled, remove the cloves and toss in with the cauliflower. It paired perfectly with grilled turkey breast and salad greens!