Prep time: 30 min * Cook time: 25 min * Yield: 4 servings
2 tablespoons extra virgin olive oil
2 Vidalia onions, peeled and quartered
6 garlic cloves, halved
4 cups cauliflower florets (~ 1 ½ pounds)
Non-stick olive oil cooking spray
1 tablespoon water
1 tablespoon Dijon mustard
½ teaspoon sea salt
¼ teaspoon freshly ground pepper
Preheat oven to 500° F.
Heat olive oil in a large skillet over medium heat. Add onions and garlic; cook 5 minutes or until browned, stirring frequently. Remove from heat.
Place cauliflower florets in a large mixing bowl. Spray with olive oil cooking spray. Combine water and mustard and pour over cauliflower.
Mix onion mixture and cauliflower together and spread on a roasting pan lined with parchment paper and coated with cooking spray. Sprinkle with salt and pepper.
Bake at 500° for 20 minutes or until golden brown, stirring occasionally.
Per serving: Calories 110; Total fat: 7g; Saturated fat: 1g; Cholesterol: 0 mg; Sodium: 130mg; Carbohydrates: 10g; Fiber: 3g; Sugar: 4g; Protein: 3g.
Tip: Spread cauliflower out in an even layer so the florets are not touching. Roasting on parchment paper will give your cauliflower a pan-fried finish. This intermittent fasting recipe for beginners has immense health benefits. Add this to your daily meal plan now!