It is officially the Christmas holiday season! This recipe comes to you straight out of Paula Deen's Special Holiday Entertaining Issue of Cooking with Paula Deen(November/December 2009). I love this recipe because it took zero tweaking what-so-ever. Now, almost every Paula recipe is loaded with either butter, cheese or some high-fat meat. But, every now and then, Paula comes through with a great recipe that is healthy and down-home delicious. Here's to Paula on this one...great job!
Serves 10 to 12
2 Heads cauliflower, cut into florets
2 Leeks, thinly sliced, pale green parts only
1 Red bell pepper, thinly sliced
1/4 cup olive oil
2 Tablespoons fresh lemon juice
1 Tablespoon Dijon mustard
1 Teaspoon chopped fresh thyme
1/2 Teaspoon salt
Preheat oven to 400 degrees. Line a rimmed baking sheet with aluminum foil.
Place cauliflower florets, leeks and bell pepper on prepared baking sheet.
In a small bowl, combine olive oil, lemon juice, mustard, thyme and salt. Add to cauliflower mixture, tossing gently to coat. Bake for 35 to 45 minutes, stirring occasionally, or until cauliflower is tender. Serve immediately.
I thought this recipe was delicious! We are used to roasting veggies in my house, but never cauliflower. It's good to have another way of cooking this veggie other than plain, old steaming.
Like I mentioned before, this recipe is already healthy...as is. No need to change a thing. ENJOY!!
NUTRITION FACTS (per serving): 88.75 calories; 4.75g fat; 10.7g carbohydrate; 3.18g protein; 4.03g fiber