Even in late winter, when vegetable pickings seem slim, you can find cauliflower and onion in the produce aisle.
- 1 head (2 lb.) cauliflower, cut into florets
- 1 large onion, sliced
- 2 tbsp. olive oil
- ½ tsp. coarse salt
- ¼ tsp. pepper
- 3 finely chopped large garlic cloves
- 3 tbsp. finely grated fresh parmesan
- Heat oven to 425°F.
- Toss together 1 head (2 lb) cauliflower, cut into florets, 1 large onion, sliced, 2 Tbsp olive oil, ½ tsp coarse salt, and ¼ tsp pepper.
- Spread into one layer on a rimmed baking sheet. Roast for 10 minutes.
- Scatter with 3 finely chopped large garlic cloves. Continue to roast, stirring occasionally, until vegetables are golden brown, 25 to 30 minutes more.
- Before serving, top with 3 Tbsp finely grated fresh parmesan.
118 cal, 8 g fat (2 g saturated), 4 g protein, 9 g carb, 3 g sugar, 3 g fiber, 326 mg sodium, 3 mg cholesterol per serving
This recipe originally appeared in the January/February 2015 issue of Dr. Oz The Good Life.