Roasting vegetables with flat surfaces is a surefire way to produce flavor-rich browning. That’s why step 1 calls for cutting your cauliflower into slices, not florets.

This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at healthycook@cspinet.org.

Time: 30 minutes 

Serves: 4

Ingredients

• 1 large or 2 small heads cauliflower (any color)
• 1 Tbs. + 1 Tbs. extra-virgin olive oil
• 1 clove garlic
• ¼ cup roasted salted almonds or smoked almonds
• 2 Tbs. grated parmesan
• ¼ tsp. freshly ground black pepper

Instructions

1. Preheat the oven to 425°F.
2. Cut the cauliflower into ½-inch slices. Brush a large rimmed baking sheet with 1 Tbs. oil. Spread the cauliflower on the sheet and brush with the remaining 1 Tbs. oil. Add the garlic to the center of the sheet. Roast on the lowest rack until the cauliflower is browned on the bottom and tender-crisp, 20–25 minutes.
3. Crush the roasted garlic into a paste, then chop with the nuts to combine. Toss with the cheese and pepper and sprinkle over the cauliflower.

Nutrition Information

Per serving (1 cup): 

• Calories: 180
• Total fat: 13 g 
• Sat fat: 2 g
• Carbs: 13 g
• Fiber: 5 g 
• Total sugar: 4 g
• Added sugar: 0 g
• Protein: 7 g
• Sodium: 150 mg