Roasted cauliflower with garlic, bay & lemon

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• rebecca

  24 November 2010

  rebecca rated and commented on this recipe

  

  My friend made this over the weekend from the easy food for a crowd spead page 102 December 2010 she said that all the recipes went together fantastically and would be great for an easy boxing day buffet which is healthy and mainly prepared ahead.

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• Toxa

  27 November 2010

  Toxa rated this recipe

  

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• gingerchick

  12 September 2011

  gingerchick rated and commented on this recipe

  

  messed around with this a bit by adding chantenay and normal carrots halved lengthways and with the big carrots chopped into same size as smaller carrots. crushed and toasted some corriander seeds and chucked these in. as i expected this would take longer to cook than stated, part way through i added red onion wedges and courgettes, bit extra olive oil and peeled chopped garlic. leftovers next day, tossed in shredded ham and topped with grated gruyere then popped in microwave for 3 mins or so. great way to use up any extras for a quick dinner.

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Ingredients

• 2 heads cauliflower , cut into even bite-size pieces
• 1 garlic bulb, split into cloves, unpeeled
• 6 bay leaves , stalks removed, finely chopped
• 4 tbsp olive oil
• zest and juice 1 lemon

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Difficulty and servings

Serves 8

Preparation and cooking times

Prep 10 mins

Cook 20 mins

Vegetarian, Vegan, Super healthy

Ingredients

• 2 heads cauliflower , cut into even bite-size pieces
• 1 garlic bulb, split into cloves, unpeeled
• 6 bay leaves , stalks removed, finely chopped
• 4 tbsp olive oil
• zest and juice 1 lemon

PER SERVING

96 kcalories, protein 5.0g, carbohydrate 5.0g, fat 7.0 g, saturated fat 1.0g, fibre 2.0g, sugar 3.0g, salt 0.03 g

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