- 5 cups cauliflower florets
- 1/2 cup reduced sodium chicken broth, defatted
- 3/4 tsp grated lemon zest
- 1/2 tsp salt
- 1/2 tsp dried marjoram
- 1/4 tsp freshly ground black pepper
- 1/4 cup plain dried bread crumbs
- 2 TB grated Parmesan cheese
- 1 tsp olive oil
- 2 tsp fresh lemon juice
Preparation time 15mins
Cooking time 55mins
Preheat the oven to 400. In a large pot of boiling water, cook the cauliflower for 4 minutes to blanch. Drain well.
Meanwhile, in a small bowl, combine the broth, lemon zest, salt, marjoram, and pepper. Set aside. In another small bowl, combine the bread crumbs and Parmesan. Set aside.
Spread the oil in a 13x9 inch baking dish and heat in the oven until hot, about 4 minutes. Add the cauliflower to the baking dish and bake, stirring occasionally, for 7 minutes or until the cauliflower is golden. Pour the reserved broth mixture over the cauliflower and bake for 7 minutes, or until the cauliflower is tender. Sprinkle the bread crumb mixture over the cauliflower, drizzle with lemon juice, and bake for 5 minutes, or until the topping is lightly crisped.
1/4 of recipe: 3 g fat, 82 calories, .7 sat fat, 12 g carb, 5 g protein, 2 mg chol, 478 mg sodium