Garlic Roasted Cauliflower with Toasted Asiago Bread Crumbs
borrowed from www.Skinnytaste.com
Servings: 6 • Size: 1 cup • Old Points: 3 pts • Points+: 3 pt
Calories: 130 • Fat: 7.5 g • Carb: 11.5 g • Fiber: 3 g • Protein: 5 g • Sugar: 0.5 g
Sodium: 191 mg (without salt)
1 (1 1/2 lb) head of cauliflower, cut into florets (about 6 heaping cups)
5 – 6 cloves garlic, smashed
2 tbsp olive oil
salt and fresh cracked pepper, to taste
For the topping:
1 tbsp olive oil
1 small onion, finely diced
1 large clove garlic, crushed
1/3 cup seasoned breadcrumbs
2 tbsp shredded Asiago cheese
1 tsp fresh thyme (or fresh herb of your choice)
Preheat oven to 450°F. Place the cauliflower and garlic on a large baking sheet and toss with the oil, salt, and pepper. Bake until tender and browned, about 22 – 25 minutes, tossing every 6-8 minutes.
Meanwhile, heat a medium-sized skillet over medium heat. Add the oil, then the onion and sauté about 3 minutes, stirring occasionally. Add the garlic and sauté until the onions become golden brown. Reduce heat to low, add breadcrumbs; sauté until the breadcrumbs are light golden brown, about 3 to 5 minutes, stirring frequently, careful not to burn. Turn off heat and stir in the thyme. When cool, add asiago cheese.
When the cauliflower is ready, remove from oven and top with the toasted bread crumbs.
Nutritional information for quinoa provided by Heather K Jones, RD (aka The Diet P.I.).