Roasted Cauliflower with Lemon, Capers & Garlic

Serves 4

What You’ll Need:

A Sharp Knife

A Large Mixing Bowl

A Small Bowl

Measuring Cups & Spoons

A Microplane or Citrus Zester

A Whisk

Salad Spoons

A Baking Sheet

Parchment Paper

Ingredients:

1 1/2 LB Cauliflower

Zest of 1 Lemon

Juice of Same Lemon (About 1/4 Cup)

1/4 Cup Capers

2 Tbsp Garlic, Minced

2 Tbsp Olive Oil or Avocado Oil

1/2 Tsp Sea Salt

Fresh Ground Pepper

How To Put It Together:

 
1) Preheat oven to 400 degrees Fahrenheit.
 
2) Cut the cauliflower into medium size crowns; place in a large bowl.
 
3) In a small bowl, whisk together the lemon zest, lemon juice, garlic, oil & sea salt. Pour the dressing over the cauliflower; toss thoroughly. Grind pepper over the entirety of the bowl; toss once more.
 
4) Line a baking sheet with parchment. Pour the cauliflower mixture onto the baking sheet, spreading it out over the entirety of the sheet to ensure even roasting. Place the baking sheet in the center of a preheated 400 degree oven for 15 minutes.
 
5) Serve and enjoy
 

Nina’s Tasty Tip:

Broccoli is a great substitute or addition to the cauliflower.

Nutrition:

• 115 Calories

• 4 grams of Protein

• 12 grams of Total Carbohydrates

• 5 grams of Sugar

• 5 grams of Fiber

• 7 grams of Total Fat

• 1 gram of Saturated Fat

• 0 grams of Trans Fat

• 0 mg of Cholesterol

• 595 mg of Sodium

• 148% RDA Vitamin C

• 42% RDA Vitamin K

• 25% RDA Folate

• 25% RDA Sodium

• 22% RDA Vitamin B6

• 18% RDA Manganese

• 16% RDA Potassium

• 12% RDA Pantothenic Acid

• Glycemic load: 5