Whole Roasted Cauliflower with Feta
Nutritional Info
Calories 156 (53% from fat)
Fat 9 gram
Saturated Fat 1 gram
Trans Fat 0 gram
Cholesterol 2 mg.
Sodium 640 mg.
Carb. 15 gram
Fiber 3 gram
Sugar 3 gram
Sugar Alcohol 5.6 gram
Protein 6 gram
Ingredients
1 large head of cauliflower (6 inch diameter)
1/4 cup extra virgin olive oil
4 Tbsp. Dijon mustard
2 Tbsp. sugar free honey
(We used Honey Tree's Sugar Free Imitation Honey.)
1 Tbsp. balsamic vinegar
4 tsp. garlic (4 cloves), minced
1/4 tsp. salt
1/4 tsp. black pepper
1/2 cup fresh flat-leaf parsley leaves, chopped
2/3 cup (3.5 oz.) fat free feta cheese, crumbled
(We used Athenos Fat Free Feta Cheese.)
1 lemon cut into 6 wedges for serving
This is a simple, flavorful, and fresh take on cauliflower. Roasted with olive oil, mustard, and honey, then topped with feta and parsley. This recipe is higher in fat than we usually post, but that should be balanced out by the main meal.
1. Preheat the oven to 450 degrees Fahrenheit. Place parchment paper on a baking sheet.
2. Remove all leaves from the cauliflower and trim the stem so it's flush with the bottom of the head. Place the cauliflower on the prepared baking sheet.
3. Whisk together olive oil, mustard, honey, vinegar, garlic, salt, and pepper in a bowl. Reserve 2 tablespoons of this mixture and evenly spread the rest over the cauliflower.
4. Bake the cauliflower for 45 minutes to an hour, until it's browned and tender. Check for doneness by inserting a skewer; it should pass through easily. Keep the oven on.
5. Mix feta cheese and parsley in a small bowl.
6. Brush the reserved oil and mustard mixture over the cauliflower, then coat it with the parsley-feta mix.
7. Return the cauliflower to the oven and roast for an additional 5 minutes, or until the parsley and feta are slightly browned.
8. Remove from the oven, slice into 6 portions, and serve with a lemon wedge.
Yield: 6 Servings
You can freeze individual servings for easy re-heating later.
Microwave on high for approximately 60 to 90 seconds. Keep the container open a little to allow steam to escape.
