Saturday, November 20, 2010

Simple & Healthy: Roasted Cauliflower with Almonds

Yellow Cauliflower with Almonds
Earlier this week I made some roasted cauliflower to go with some Gardein Crispy Tenders and some vermicelli with olive oil and herbs. The meal wasn't all that visually appealing, since it was quite yellow, but it was fairly healthy and satisfying.


I like roasting vegetables because #1, it's easy, and #2 it's healthier. It's better than boiling because you don't have to watch a pot on the burner or drain it. It's healthier because you don't lose the vitamins into the water, and roasting gives the vegetables a nice caramelization also, so there's no need to add any butter, like I would if it were boiled. This time I threw in some almond slices for added crunchiness.

Roasted Cauliflower with Almonds
1 head of Cauliflower (any variety), cut / broken into small florets
Extra virgin olive oil
Sea Salt
Pepper
Garlic Powder 
Lemon Juice
Sliced Almonds

Heat oven to 425F. Place florets in a baking dish and drizzle lightly with oil, and just a pinch or two of salt and pepper (you can always add more at the table). Sprinkle with garlic powder, and juice from about 1/4 of a lemon. Toss to coat evenly.

Bake, tossing from time to time for even browning. After about 30 minutes, add the almond slices and bake another 10-15 minutes. Test for doneness by poking with a fork - some like it mushy and some like it crunchy - it's up to you.

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