Parmesan-Roasted Cauliflower

By Kay MacInnis

 

Rumor has it that cauliflower is on the rise to be one of the up-and-coming vegetable rock stars!

Cauliflower is becoming one of the most used vegetables in the kitchen because it is so versatile; you can make anything from roasted cauliflower popcorn to mashed cauliflower.

It is a great source of vitamin C, vitamin K, protein, magnesium, fiber and potassium. Also, it helps keep inflammation in check, having vast amounts of anti-inflammatory nutrients. And it is a good source of dietary fiber.

You get the picture! It’s a great veggie to add to the plate. Here’s one of our favorite recipes:

 

Parmesan-Roasted Cauliflower

Ingredients:

1 head cauliflower

1 sliced medium onion

4 thyme sprigs

4 unpeeled garlic cloves

3 tbsp. olive oil

Ground black pepper to taste

1/2 c. grated Parmesan

 

Directions:

1.    Preheat oven to 425 degrees F.

2.    Cut cauliflower into florets.

3.    Toss on a large rimmed baking sheet with the onion, thyme, unpeeled garlic, olive oil, black pepper.

4.    Roast, tossing occasionally, until almost tender, 35-40 minutes.

5.    Sprinkle with the parmesan & toss to combine.

6.    Continue roasting until cauliflower is tender, 10-12 minutes longer.

 

This can be modified by using less olive oil. Personally, when I fix it, I use no more than a tablespoon, instead of the three called for in the recipe.

Nutrition information for a ½-cup serving: 218 calories, 14 grams fat, 10mg Chol, 4 grams protein, 16 grams carbohydrate, 5 grams fiber, 121 mg sodium.

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This is another in a weekly series of healthy recipes from Kay MacInnis, registered dietitian at Providence Hospitals in Columbia.

Kay works in Health and Wellness at Providence, helping cardiac and diabetes patients eat their way to healthier lives. She’s not a chef herself, but in consultation with the actual chefs at Providence, she’s learned a lot over the years as she has worked to help patients help themselves after they leave the hospital.

She also conducts a number of health and wellness events for the public, including the monthly Providence Cooks! classes. The next class is Tuesday, March 3.

………………………………………………………

This is another in a weekly series of healthy recipes from Kay MacInnis, registered dietitian at Providence Hospitals in Columbia.

Kay works in Health and Wellness at Providence, helping cardiac and diabetes patients eat their way to healthier lives. She’s not a chef herself, but in consultation with the actual chefs at Providence, she’s learned a lot over the years as she has worked to help patients help themselves after they leave the hospital.

She also conducts a number of health and wellness events for the public, including the monthly Providence Cooks! classes. The next class is Tuesday, March 3.

 

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