March 31, 2014
Herb-Roasted Cauliflower and Bread Crumbs
A tasty way to add veggies to any meal
Serves 4 as a side or 2 as a light entrée
1/3 cup store-bought whole wheat bread crumbs
2 teaspoons dried thyme
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon salt
Several pinches of freshly ground black pepper
1 teaspoon olive oil
1 pound cauliflower, cored and chopped into bite-size pieces
Preheat the oven to 425 F (318 C). Line a large, rimmed baking sheet with parchment paper and spray with nonstick cooking spray. Set the sheet aside.
In a mixing bowl, mix together the bread crumbs, herbs, salt, and pepper. Drizzle in the oil and use your fingertips to rub it into the bread crumbs.
The cauliflower should be slightly damp from having been washed; if it's totally dry, run it under water for a second so that the crumbs stick better. Roll the cauliflower pieces around in the crumbs, then place them in a single layer on the baking sheet. Sprinkle any excess crumbs over the cauliflower. Spray the cauliflower with a bit of cooking spray.
Bake for 12 minutes, or until tender and lightly browned.
Tip: Use the roasted cauliflower as a topping for pasta or toss it in a salad. If using this as an entrée, good sides would be beans for protein and any green vegetable you like.
All figures are per serving (assumes 4 servings).
Fat: 1.5 g
Carbs: 13 g
Fiber: 3 g
Protein: 3 g
Sodium: 390 mg