How about something completely different? Crispy cauliflower florets and a zingy parsley sauce add texture and vibrancy to the table. These would also be delicious as an appetizer.
6 cups cauliflower florets
1/4 cup fine whole-wheat breadcrumbs
1 tablespoon grated lemon rind
3 ounces Parmesan cheese, grated and divided (about 3/4 cup)
1/4 cup finely chopped shallots
1/4 cup extra-virgin olive oil
3 tablespoons chopped fresh flat-leaf parsley
1 1/2 tablespoons fresh lemon juice
1 tablespoon chopped fresh oregano
1/4 teaspoon crushed red pepper
Calcium 12% DV
Potassium 8% DV
Added sugars 0g
How to Make It
Preheat oven to 400°F.
Place cauliflower in a bowl; coat cauliflower with cooking spray. Add breadcrumbs, rind, and 1/2 cup cheese; toss well to coat. Arrange mixture on a foil-lined baking sheet; bake at 400°F for 20 minutes or until cauliflower is golden and tender.
Combine shallots and remaining ingredients in a bowl. Arrange cauliflower on a platter; spoon parsley mixture evenly over top. Sprinkle with remaining 1/4 cup cheese.
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