Weight Watchers Whole Roasted Cauliflower With Lemon And Capers Recipes
WEIGHT WATCHERS WHOLE ROASTED CAULIFLOWER WITH LEMON AND CAPERS
A whole roasted cauliflower for a hearty side from Weight Watchers and only 1 smart point per serving
Provided by Bonnie G 2
Categories Cauliflower
Time 30m
Yield 1 Cauliflower, 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 475.
- Line rimmed baking sheet or roasting pan with aluminum foil.
- Trim stem of cauliflower base so it will sit flat (do not remove core or florets will break apart).
- Place in prepared pan.
- Brush 1 tablespoon of oil over cauliflower florets; roast 15 minutes.
- Rotate pan in oven; roast until gold brown, 15 to 20 minutes more(leave in a few minutes longer if you prefer your vegetables extra tender).
- Meanwhile, combine lemon zest, parsley, lemon juice, capers and remaining 1 tablespoon of oil in small bowl.
- Set aside.
- Transfer roasted cauliflower to serving plate; brush with lemon oil mixture all over cauliflower.
- Sprinkle with salt and cut into eight pieces.
Nutrition Facts : Calories 61.1, Fat 3.7, SaturatedFat 0.6, Sodium 139.1, Carbohydrate 6.5, Fiber 2.5, Sugar 2.4, Protein 2.3
ROASTED CAULIFLOWER WITH LEMON-CAPER VINAIGRETTE
Cauliflower shows no signs of losing steam as the "it" vegetable, as folks can't seem to get enough of its mild, slightly nutty flavor. To help you work more cauliflower into your daily life, here we offer 4 delicious-and fast-ways to enjoy it. We speed up the process of roasting the florets by going under the broiler; it takes only 10 minutes for the cauliflower to cook to tenderness and develop a delicious bit of browning. Be sure to use small florets as indicated; larger ones will take much longer to cook.
Provided by Robin Bashinsky
Yield Serves 4 (serving size: about 1 cup)
Number Of Ingredients 9
Steps:
- Preheat broiler to high. Combine cauliflower, 1 1/2 tablespoons oil, and thyme in a large bowl. Spread cauliflower mixture in a single layer on a foil-lined baking sheet. Broil 8 to 10 minutes or until browned and tender, stirring once after 4 minutes.
- Combine remaining 1 1/2 tablespoons oil, rind, juice, capers, mustard, pepper, and salt in a large bowl, stirring with a whisk. Add roasted cauliflower; toss to coat.
Nutrition Facts : Calories 132, Carbohydrate 8 g, Cholesterol 0.0 mg, Fat 10.9 g, Fiber 3 g, Protein 3 g, SaturatedFat 1.7 g, Sodium 216 mg, Sugar 3 g
CAULIFLOWER WITH CAPERS AND LEMON
This cauliflower dish with capers is great to serve with fish.
Provided by Exploratory Chef
Categories Side Dish Vegetables Cauliflower
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Place cauliflower into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 5 to 7 minutes. Drain.
- Mix olive oil, lemon juice, 1 teaspoon lemon zest, capers, anchovy paste, salt, and pepper together in a bowl. Reserve remaining lemon zest for another use.
- Place cauliflower in a bowl and pour dressing over top. Add Parmesan cheese and thyme; mix until completely coated.
Nutrition Facts : Calories 228.2 calories, Carbohydrate 19 g, Cholesterol 6.3 mg, Fat 16.1 g, Fiber 8.6 g, Protein 7.9 g, SaturatedFat 2.9 g, Sodium 712 mg, Sugar 5.1 g
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- Arrange a rack in lowest position of oven; preheat to 450°. Place 1 head of cauliflower on a cutting board and snap off green outer leaves. Use knife to shave off end of stem to create a flat surface on which the cauliflower can stand upright.
- Starting from one end, cut entire head of cauliflower into ½" slices, letting the pieces fall where they may. The pieces connected to the root will remain intact in planks.
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- Trim stem of cauliflower base so it will sit flat; place in prepared pan. Brush 1 Tbsp oil all over cauliflower florets; roast 15 minutes. Rotate pan in oven; roast until golden brown, 15 to 20 minutes more (leave in a few minutes more if you prefer your vegetables extra tender).
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- In a large bowl, combine cauliflower, oil, salt and pepper; toss to combine. Transfer cauliflower to a large baking sheet and spread into a single layer. Roast until cauliflower is golden brown, tossing occasionally, about 15 minutes. Remove from oven, place in serving bowl and sprinkle with cheese; toss to mix. Yields about 3/4 cup per serving.
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- Trim stem of cauliflower base so it will sit flat; place in prepared pan. Brush 1 Tbsp oil all over cauliflower florets; roast 15 minutes. Rotate pan in oven; roast until golden brown, 15 to 20 minutes more (leave in a few minutes more if you prefer your vegetables extra tender).
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- Peel any leaves off the head of cauliflower. Turn the cauliflower over so the stem is facing up. Carefully “core” the cauliflower with a knife, slicing out the the thickest part of the stem and leaving all of the florets connected. (See photos above.)
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- Preheat oven to 450ºF. Line two large baking sheets with parchment paper (or coat with cooking spray).
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