Roasted Cauliflower with Mozzerella and Bruschetta

Ingredients

Special ingredients: fresh basil, fresh garlic, fresh tomato, dried thyme (optional), parmesan cheese, balsamic vinegar

For the bruschetta:

  • 2 fresh tomatoes (medium), diced
  • 2 TBSP fresh basil, diced
  • 2 TBSP grated parmesan cheese
  • 1 clove fresh garlic, diced
  • 1 ½ tsp balsamic vinegar
  • 1 tsp olive oil
  • Salt and pepper to taste (start with 1/8 tsp of each)

The rest of the dish:

  • 1 lb (16 oz) cauliflower, fresh or frozen
  • 1 TBSP oil
  • 1 tsp garlic powder
  • 1 TBSP fresh basil, diced
  • ¼ tsp dried thyme (optional)
  • ½ cup shredded low-fat mozzarella
Directions
  1. First, make the bruschetta: mix together tomatoes, basil, parmesan, and fresh garlic.  Add vinegar and oil and mix well.  Add salt and pepper and mix well.  Set out at room temperature to allow flavors to develop while you prepare the rest of the dish (up to one hour sitting out is okay—any longer and you should move it to the fridge).
  2. Preheat oven to 375 °F.
  3. Cut cauliflower into bite-sized pieces and place in a large mixing bowl.  Drizzle with olive oil and mix well.  Add garlic, basil, and thyme and toss until evenly coated.
  4. Spread cauliflower out on cookie sheet and place in oven.  Bake for 20 minutes, then stir the cauliflower.  Bake for another 15 minutes, then stir again.  Bake for another 5 to 20 minutes, until the edges of the cauliflower begin to lightly brown and toast.
  5. Remove cauliflower from oven.  Turn on the broiler.
  6. Using a spoon, scrunch cauliflower florets together on the cookie sheet so they are as close as possible.   Sprinkle mozzarella evenly over the top of the cauliflower.
  7. Place cauliflower back in oven under the broiler just long enough to melt the cheese, about 1 to 3 minutes.  Do not walk away from the oven during this time, the cheese can burn fast under the broiler.
  8. Remove from oven.  Serve hot, topped with the cold or room-temperature bruschetta.
Prep Time
30 min
Nutrition Facts
  • Servings per Recipe: 4
  • Amount per Serving: about 3/4 cup
    • Calories: 141 cal
    • Calories from Fat: 76 cal
  • Total Fat: 8.5 g
  • Cholesterol: 11 mg
  • Sodium: 235 mg
  • Carbohydrate: 11 g
  • Dietary Fiber: 4 g
  • Protein: 8 g
  • Exchange: 1.5 vegetable, 0.5 medium-fat protein, 1 fat
  • Carbohydrate Units: 1