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Recipes
Shopping list
Ingredients
- 1 head cauliflower (about 2 lb)
- 3 tablespoons pesto
- 3 tablespoons lemon dressing
- 2 tablespoons olive oil
- ½ teaspoon garlic powder
- Nonstick aluminum foil
- ¼ cup grated parmesan
Steps
- Preheat oven to 425°F. Remove leaves and cut stalk even with bottom of cauliflower.
- Whisk pesto, dressing, oil, and garlic powder until blended. Place cauliflower on large sheet of foil. Brush with 3 tablespoons pesto mixture; wrap loosely with foil and place on baking sheet.
- Roast 30 minutes; remove foil and brush with another 3 tablespoons pesto mixture. Roast 15–20 more minutes or until lightly browned. Slice cauliflower carefully and serve topped with remaining 2 tablespoons pesto mixture sprinkled with parmesan.
If fruits and vegetables are part of this recipe, be sure to wash thoroughly.
Amount per ⅙ recipe serving: Calories 140, Total Fat 11g, Sat Fat 1.5g, Trans Fat 0g, Chol 5mg, Sodium 230mg, Total Carb 8g, Fiber 3g, Total Sugar 3g, (Incl. 0g Added Sugars), Protein 4g, Vitamin D 0%, Calc 6%, Iron 4%, Potassium 0%