2 teaspoons olive oil
2 medium onions, quartered
5 garlic cloves, halved
4 cups cauliflower florets, about 1-1/2 pounds (about 1/2 pound)
1 tablespoon water
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon chopped fresh flatleaf parsley
Preheat oven to 500-degrees.
Heat oil in a large skillet over medium heat. Add onions and garlic; cook five 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 500-degrees for 20 minutes or until golden brown, stirring occasionally. Sprinkle with parsley.
Recipe makes 4 servings.
Serving size: 1 cup
Calories: 94; Total Fat: 3.1g; Saturated Fat: 0.4g; Cholesterol: 0mg; Carbohydrates: 15.4g; Protein: 4.5g; Fiber: 5.4g; Sodium: 408mg
Did You Know?
Three florets of cauliflower a day will provide you with 67 percent of your daily vitamin C requirement. When purchasing cauliflower, make sure the tops are white. If the floret has begun to spot brown or purple, it is past its nutritional peak.
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