Lemon Garlic Parmigiano Roasted Cauliflower - VEGETARIAN

Oven Roasted Lemon Cauliflower - ABSOLUTELY delicious!

NOTE: I only use Nusalt and Lite Salt because I am watching sodium and potassium.
You can definitely, use regular salt instead of salt substitutes :):)

1) Preheat Oven to 450 degrees F
2) Wash and cut Cauliflower in bite sized pieces, dry thoroughly.
3) Place Cauliflower on large baking sheet so it does not overlap
4) Drizzle with 1 Tablespoon Olive Oil, and Salt and pepper, mix to coat with clean hands.
5) Bake in hot oven, turning halfway through, for approx 20 min (until you see it starting to caramelize).
**I like it pretty well caramelized, but you can do it for less if you don't like slight charring.
6) Turn oven down to 375 degrees F
7) Transfer cooked cauliflower to stone baking dish (lasagne type dish), and add onions and garlic, and mix.
8) Bake at 375 degrees F for 5 minutes.
9) Top with Lemon Juice, Dry Toasted Pine Nuts and Parmigiano Reggiano (**USE GOOD PARM REG, not the shaker stuff), return to oven for 5 minutes longer.
10) ENJOY! This makes 2 servings.

TIP: If this is used as a meal, its yummy to add drained, rinsed DARK RED KIDNEY BEANS to it for added nutrition and protein.


INGREDIENT and Calorie Breakdown.....

1 Avg Size head of Cauliflower, cut off the stem and cut into smallish pieces - 210 CAL
1 TBL Olive Oil - 119 CAL
6 Cloves Garlic - 27 CAL
1/4 Cup Chopped Onions - 17 CAL
1/2 oz Lemon juice - Raw - 4 CAL
1 Ounce Authentic Parmigiano Reggiano, freshly shaved or grated - 110 CAL
1/4 Cup Dry Toasted Pine Nuts - Pine Nuts - 200 CAL
1/2 Teaspoon Salt (or you can use Nusalt Salt Substitute and or any Lite Salt if you are watching your sodium intake) - 0 CAL
1 Teaspoon Black Pepper - 5 CAL
Ingredient Total: 692 CAL for TWO servings

CALORIES Per Serving: 346 CALORIES