I apologize for not releasing this recipe right away yesterday with the Greek Frittata. I needed to run the nutritional information (which took all of my fingers, toes, and a calculator) and go shopping (Wheeee! Shopping!).
Today is the first day where all of the kids are at school and I have no interruptions. It’s a little weird, but I like the ability to focus and complete more projects this way! I’ve already accomplished a ton of things, so waking up at 5:45 likely has that effect.
This amazing, caramelized garlic merges with delicious cauliflower for an absolutely terrific combination that is both sweet and savory, and becomes the perfect complement to breakfast, lunch or dinner.
Tip: You can use either frozen, thawed cauliflower or fresh cauliflower for this dish.
In fact, the whole reason I made this was because I’d had some amazing pan-roasted potatoes at a local breakfast joint and I had to recreate the deliciousness for myself. Now you can, too. And for only 2.4 net carbohydrates and less than 100 calories.
Garlic Roasted Cauliflower
3 cups cauliflower florets
1/4 cup olive oil
1 tsp organic sea salt
1 tsp fresh milled black pepper
6 cloves minced garlic
1 Tbsp parsley
Preheat oven to 400 degrees Fahrenheit.
Chop florets into small pieces. Toss with olive oil, salt, pepper, garlic and parsley. Spread on a jelly roll pan and bake for 45-60 minutes, stirring every 15 minutes, until browned and crisp.
Makes 6, 1/2 cup servings. Store leftovers in the refrigerator, assuming there are leftovers. Which there likely won’t be.
Nutritional Information per 1 serving: Calories: 96.5, Carbohydrates: 3.7 g, Fiber: 1.3 g, Net Carbohydrates: 2.4 g, Protein: 1.2 g, Fat: 9 g
LynnMarie Millette says
I make these a lot and they are great. I make them in the toaster oven because it’s too hot to heet up the kitchen for just the 2 of us.
I agree that it’s been such a freaky hot summer. Arg! Bring winter! A toaster oven is a great idea!
Garlic! Cauliflower! I never thought of putting the two together! Yum! A sure winner!
The only way I know how to prepare cauliflower is to steam it…and while hot, dunk it into beaten eggs…and fried in butter…until the eggs are cooked. This is very Middle Eastern, and delicious.
However, Jamie, your combination with garlic sounds amazing! Thanks again!
[email protected]'s Recipes says
I adore roasted veggies! Your roasted cauliflowers looks droolworthy with frittata.
The cauliflower is so nice because it’s really mellow, specially in this application. The garlic gets to be the star of the show, and garlic appreciates that.
I LOVE, LOVE roasted cauliflower. I also use Mrs Dash Spicy mix (and I don’t really like any of the other seasoning), and add some red onion along with the garlic. IF, and that’s a bit IF, there are leftovers, I use them to make individual quiches. Yum, yum, yum!
Another suggestion: in the fall, I cut up Delicata squash and roast it with the cauliflower, and when it comes out of the oven, I stir in some baby spinach. The spinach wilts and adds even more great flavor to the dish.
Anne, that sounds really Declicalicious! OK, fail on the pun, but thankfully, your spinach helps save the day because it’s strong to the finich (Popeye said that). I love your idea!
Sounds and looks, gorgeous, I love the taste of roasted cauliflower and I usually roast garlic whole (so you can sqooze the goodness out of each little part) so this is a definite winner for me! Question though: what in the name of all that is tasty and low carb is a ‘jelly roll pan’??? x
Nikki, good question! It’s essentially a pizza pan with sides. Usually, you can make a cake in a jelly roll pan and roll it up!
Alison S says
I add lemon juice to mine at the end but do mine on a stove top fast so it is still crispy
Robin R. says
I love just about any vegetable roasted, however, I like them even better on the grill. I use one of the trays with holes on the bottom designed for smaller foods on the grill and cut the pieces a little better. Green beans are great, either in the oven or on the grill, marinated in olive oil, lots of smashed garlic cloves, and kosher salt.
Robin R. says
That should be bigger, not better:)
You are so right. I love grilled veggies.