There’s a couple of tricks to this. First, the cauliflower needs to be cut into bite size pieces, otherwise the cooking time is really lengthened. Second, stir the cauliflower for quite a while before cooking to fully distribute the olive oil. Third, this recipe takes attention for the last 15 or 20 minutes — designate a helper!

ROASTED CAULIFLOWER
Hands-on time: 5 minutes + occasional stirring
Time to table: 50 minutes
Serves 4

2 tablespoons olive
4 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1 head cauliflower, cut in small flowerets

Set oven to 425F. Stir together all ingredients in large bowl until cauliflower is uniformly coated with oil. Transfer to baking sheet in single layer (use a second sheet if needed). Roast 35 – 45 minutes, stirring every 5 minutes for last 15 minutes, until cauliflower is dark brown but not burnt.

NUTRITION ESTIMATE
Per Serving: 112 Cal (56% from Fat); 4 g Protein; 8 g Tot Fat; 9 g Carb; 6 g Fiber; 37 mg Calcium; 1 mg Iron; 329 mg Sodium; 0 mg Cholesterol, Weight Watchers 2 points

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