Here’s a great cauliflower side dish to try this weekend.
Then, after you master this technique, try it with broccoli, Brussels sprouts or a combination.
These recipes are created by the executive wellness chef and registered dietitians at the Mayo Clinic Healthy Living Program.
PARMESAN ROASTED CAULIFLOWER
Serves 6
- ½ cup panko bread crumbs
- ¼ cup finely grated Parmesan cheese
- 2 tablespoons olive oil
- 1 teaspoon fresh lemon zest
- 1 teaspoon finely chopped fresh basil
- ¼ teaspoon paprika
- ¼ teaspoon kosher salt
- 3 cups small cauliflower florets
Fill a medium pot with water and bring to a boil. Heat oven to 375 F. Lightly coat an 8-by-8-inch baking dish with cooking spray.
In a small bowl, combine the bread crumbs, cheese, oil, lemon zest, basil, paprika and salt. Use your hands to evenly combine the mixture.
Place the cauliflower in boiling water for 3 minutes; drain. Place the cauliflower in the baking dish and sprinkle the bread crumb mixture evenly over the top. Bake for about 15 minutes or until crust is lightly brown.
Nutritional information per ½ cup: 84 calories; 6 grams total fat; 1 gram saturated fat; 0 grams transfat; 4 grams monounsaturated fat; 3 milligrams cholesterol; 163 milligrams sodium; 6 grams total carbohydrate; 1 gram dietary fiber; 1 gram total sugars; 3 grams protein.
As a member of the Mayo Clinic Care Network, Lakeland Regional Health gains access to Mayo Clinic’s world-renowned expertise and knowledge. To find out what’s in it for you, click here.
View other low-fat recipes, such as Strawberry and Avocado Salsa, Low-Fat Caesar Salad Dressing and Pasta with Roasted Tomatoes, Squash and Broccoli, on Lakeland Regional Health’s blog page.