During my weekly meal planning this past weekend I pinned a recipe for
Roasted Cauliflower (3pts+) from Skinnytaste that I thought would pair well with the
Vegetable Turkey Meatloaf (5pts+) from LaaLoosh that has become a favorite in our house. I'm not sure if the head of cauliflower I bought was just smaller than Gina from Skinnytaste used, but a whole 1/4 of olive oil seemed like too much when I was looked at the bowl of florets I had trimmed up, so I ended up modifying the ingredients. I decreased the olive oil and increased the lemon and then roasted it with the garlic, salt, and pepper. Being my usual starving self, I grabbed a piece to taste as I was about to top with the cheese and decided it was tasty enough without it! With these adjustments I was able to lower the points and increase the portion size (who wouldn't want that?!).
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| We had already devoured more than half of this yumminess before I remembered to snap a photo, oops! |
Roasted Lemon Garlic Cauliflower (4 servings, 2pts+ per serving)
Ingredients
- 1 medium-large head of cauliflower
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp minced garlic
- Fresh grated pepper and sea salt
Directions
- Preheat oven to 450 degrees.
- Chop head of cauliflower into small florets. Rinse and pat dry.
- Toss florets in a large bowl with all other ingredients to coat.
- Spread cauliflower out on a lined baking sheet or in a shallow dish.
- Bake for 25-30 minutes, turning florets every 5-10 minutes so they cook evenly.
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