Boiling cauliflower is a crime. Let the healing begin! This recipe transforms it from bland to bursting with flavor. Roasting at high heat brings out cauliflower’s natural sweetness and adds a crispy texture. Top with the savory roasted red pepper sauce, almonds and parsley. Talk about redemption!
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1 head cauliflower, cut into small florets
2 tablespoons extra virgin olive oil
¼ teaspoon plus 1/8 teaspoon kosher salt
¼ teaspoon plus 1/8 teaspoon freshly ground black pepper
1/8 teaspoon crushed red pepper flakes
1 red bell pepper
¼ cup sliced almonds
1 small clove garlic
2 tablespoons 0% Greek yogurt
¼ cup fresh flat-leaf parsley leaves, torn
- Heat oven to 425°F.
- On a rimmed sheet pan, toss together the cauliflower, oil, ¼ teaspoon of the salt, ¼ teaspoon of the pepper and the red pepper flakes, then spread into a single layer. Cut the bell pepper in half and remove the seeds. Place on the pan, cut sides down. Roast until bell pepper is tender and cauliflower is tender and caramelized, 30 to 35 minutes.
- Meanwhile, in a small skillet, toast the almonds until golden brown, 3 to 5 minutes.
- Let bell pepper cool for a few minutes, then put it into a food processor along with the garlic. Puree. Add the yogurt, and remaining 1/8 teaspoon salt and 1/8 teaspoon pepper. Puree until creamy.
- Serve the cauliflower topped with the red pepper sauce, almonds and parsley.
Makes 4 servings
Total fat 10.4g
Saturated fat 1.3g
Dietary fiber 5g
Added sugars 0g
Recipe courtesy of Sara Quessenberry for Cleveland Clinic Wellness