Roasted Cauliflower with Garlic and Almonds

Roasted Cauliflower

Roasted cauliflower – eat it for the taste and love it for the nutrition. Cauliflower is loaded in vitamin C and has great antioxidant and detoxing properties. Once you roast it you bring out its natural nuttiness. Add some garlic and almonds to your roasting pan and you are in for complete exquisiteness. Such fanciful simplicity.

Roasted cauliflower is easy and quick to make and will render you a very elegant and extremely flavorful side dish that you can serve with anything you want. Don’t shy away from adding it to any celebration menu that you might have — for example Thanksgiving and Christmas.

Here is what you are going to need for perfect roasted cauliflower:

Serves two to three as a side

1 small head of cauliflower – separated in florets
½ tsp. of lemon zest
½ tsp. ground cumin
2 garlic cloves – minced
Salt & Pepper
1 TBS olive oil
¼ cup sliced almonds

Preheat oven to 425 degrees.

Place the cauliflower in a bowl and add lemon zest, cumin, salt, pepper and olive oil. Mix to coat all florets evenly.

Place the cauliflower on a roasting pan in an even layer. Very important that the vegetables not be piled up because they will steam and not roast correctly. You can line the pan with aluminum foil if you want to make cleaning up easier.

Place the pan in the oven for 15 minutes – shaking it every 5 minutes. Remove it from the oven and sprinkle the almonds on top. Return to the oven and roast for an additional 5 minutes.

Serve as a side for your favorite meal. If you want to make a bigger batch simply adjust the ingredients as needed. Enjoy!

CALORIES 118.40; FAT 9.15 grs (sat 1.09; mono 5.78; poly 1.83); PROTEIN 4.89 grs ; FIBER 1.22 grs; CARBS 5.47 grs; CHOLESTEROL 0.00 mg; IRON 1.23 mg; SODIUM 783.91 mg; CALCIUM 48.69 mg

Print the Roasted Cauliflower Recipe Here


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My name is Mary Ann Allen and I am here to help you get organized so you can save money on groceries and feed your family healthy, nutritious food. My multi-cultural cooking background comes from being born in the US and raised in Bolivia. I have 5 kids and own around 400 cook books. I absolutely love to cook!

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