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Prep Time: 10 Minutes Cook Time: 17 Minutes |
Ready In: 27 Minutes Servings: 6 |
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This recipe comes from Diabetic Forecast. Serving size is 1 cup; Vegetable Exchanges 2; Fat Exchanges 1 Ingredients:
1 large head cauliflower |
1 1/2 tablespoons olive oil, divided |
salt and pepper |
1/3 cup panko breadcrumbs or 1/3 cup breadcrumbs |
1 tablespoon sliced almonds |
1 teaspoon parmesan cheese |
1 teaspoon dried parsley |
1/2 teaspoon dried oregano |
Directions:
1. Preheat oven to 425°F Discard the outer leaves of the cauliflower and remove the florets from the base. Cut the florets into medium-size pieces.
2. Bring a pot of water to a boil. Add the florets and turn off the heat. Let the cauliflower stand in the water 2 minutes. Drain.
3. Add the cauliflower to a bowl and add half of the olive oil. Toss well.
4. Line a baking sheet with foil or parchment paper. Arrange the caulifower on the sheet in one layer.
5. Roast for 7 minutes. Meanwhile combine the remaining olive oil, salt and pepper to taste, panko or bread crumbs, almonds, cheese, parsley and oregano in a small bowl.
6. Sprinkle the breadcrumb mixture over the roasted cauliflower and continue to roast for another 10 minutes until cauliflower and crumbs are lightly browned.
7. Note: If the crumbs will not completely adhere to the caulifower, scrape the contents of the pan into a serving dish, sprinkling the crumbs on top of the cauliflower.
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