Best Weight Watchers Whole Roasted Cauliflower With Lemon And Capers Recipes

Weight Watchers Whole Roasted Cauliflower With Lemon and Capers image

Provided by Bonnie G 2

Time 30m

Yield 1 Cauliflower, 8 serving(s)

Number Of Ingredients 7

2 lbs heads cauliflower, green leaves discarded
2 tablespoons olive oil, divided
1 lemon, zest of
1 tablespoon chopped parsley
1 tablespoon lemon juice, fresh
1 tablespoon capers, rinsed and drained
1/4 teaspoon salt

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

Whole Roasted Cauliflower With Olive Oil and Capers image

Provided by dicentra

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 8

1 head cauliflower, green leaves discarded
1/4 cup extra virgin olive oil, plus
2 tablespoons extra virgin olive oil
1 teaspoon salt
1 tablespoon fresh lemon juice
1 tablespoon drained small caper (packed in brine)
1/4 teaspoon black pepper
2 cups loosely packed fresh flat-leaf parsley sprigs

Steps:

Put oven rack in middle position and preheat oven to 450°F Lightly oil a 9-inch pie plate or square baking dish.
Core cauliflower, leaving head intact, then discard core and put cauliflower head in pan.
Drizzle 2 tablespoons olive oil over top of cauliflower and sprinkle with 1/2 teaspoon salt. Bake until tender, 1 to 1 1/4 hours. Transfer to a serving dish.
Whisk together lemon juice, capers, pepper, and remaining 1/2 teaspoon salt in a small bowl, then whisk in remaining 1/4 cup oil.
Surround cauliflower with parsley sprigs and drizzle cauliflower and parsley with dressing.

Nutrition Facts : Calories 113.8, Fat 10.3, SaturatedFat 1.4, Sodium 352.9, Carbohydrate 5, Fiber 2.4, Sugar 1.9, Protein 1.9