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Roasted Cauliflower

Source of Recipe

Adapted from Cooking Light 2003

Roasted Cauliflower
WW Points
Yield: 4 servings

2 teaspoons olive oil
2 onions, quartered
5 garlic cloves, halved
4 cups cauliflower florets (about 1/2 pounds)
Cooking spray
1 tablespoon water
1 tablespoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon chopped fresh flat-leaf parsley

Preheat oven to 500º. Heat oil in a large skillet over medium heat. Add onion and garlic; cook 5 minutes or until browned, stirring frequently. Remove from heat.

Place onion mixture and cauliflower in a roasting pan coated with cooking spray. Combine water and mustard; pour over vegetable mixture. Toss to coat; sprinkle with salt and pepper. Bake at 500º for 20 minutes or until golden brown, stirring occasionally. Sprinkle with parsley.

One 1-cup serving equals: Calories 94 (30% from fat); Fat 3.1g (sat 0.4g, mono 1.8g, poly 0.5g); Protein 4.5g; Carbohydrate 15.4g; Fiber 5.4g; Cholesterol 0mg; Iron 1.1mg; Sodium 263mg; Calcium 63mg ++++ WWP: 1