Roasted Cauliflower with Almonds and Red Pepper

Developed by Sara Quessenberry for Cleveland Clinic Wellness

Forget boiled-to-death florets! This recipe is the antithesis of bland and boring. Roasting the cauliflower at high heat transforms it, bringing out its natural sweetness and adding a crispy texture. Topped with a savory roasted red pepper sauce, almonds, and parsley, this dish is easy on the eyes — and bursting with flavor and health-promoting plant nutrients.

Yield: 4 servings

1 head cauliflower, cut into small florets
2 tablespoons extra virgin olive oil
¼ teaspoon plus ⅛ teaspoon kosher salt
¼ teaspoon plus ⅛ teaspoon freshly ground black pepper
⅛ teaspoon crushed red pepper flakes
1 red bell pepper
¼ cup sliced almonds
1 small clove garlic
2 tablespoons 0% Greek yogurt
¼ cup fresh flat leaf parsley leaves, torn

1. Heat the oven to 425°F.
2. On a rimmed sheet pan, toss together the cauliflower, oil, ¼ teaspoon of the salt, and ¼ teaspoon of the pepper, and the red pepper flakes, then spread into a single layer. Cut the bell pepper in half and remove the seeds. Place on the pan, cut sides down. Roast until the bell pepper is tender and the cauliflower is tender and caramelized, 30 to 35 minutes.
3. Meanwhile, in a small skillet, toast the almonds until golden brown, 3 to 5 minutes.
4. Let the bell pepper cool for a few minutes, then put it into a food processor along with the garlic. Puree. Add the yogurt, and the remaining ⅛ teaspoon salt and ⅛ teaspoon pepper. Puree until creamy.
5. Serve the cauliflower topped with the red pepper sauce, almonds, and parsley.

Nutritional facts per serving: 163 calories, 10.4 g total fat, 1.3 g saturated fat, 6.1 g protein, 14.8 g carbohydrate, 5 g dietary fiber, 6.1 g sugar, 0 g added sugar, 0 mg cholesterol, 291.6 mg sodium

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