Servings: 4

Weight Watcher Smart Points: 5

Preparation Time: 5 Minutes

Cooking Time: 25 Minutes

Ready In: 30 Minutes


  • 4 tablespoons olive or canola oil
  • 1 head cauliflower
  • 1-2 Tablespoons fresh parsley, minced
  • 1 head garlic
  • 2-3 Tablespoons lemon juice
  • 3 Tablespoons pine nuts
  • salt, pepper (to taste)


  1. Preheat the oven to 450 degrees.Line a rimmed baking sheet with aluminum foil and place it into the oven to heat up.Cut the cauliflower into florets.Break apart one small head of garlic into cloves and place it into a small saucepan filled with water
  2. Bring it to a boil and cook for 5-7 minutes, until the garlic has softened.Peel the garlic cloves and slice the larger cloves in half.Toss the cauliflower florets, garlic and oil in a bowl
  3. Season with salt and pepper.When the oven is preheated and the baking sheet is hot, place the seasoned cauliflower onto the hot baking sheet
  4. You should hear it sizzle as it hits the sheet
  5. Spread into a single layer and roast, stirring halfway through, for 20-30 minutes, until the edges are golden and the cauliflower has softened.Meanwhile, in a small, dry skillet, toast the pine nuts on medium heat for a few minutes, until they are toasted.Toss the roasted cauliflower with the toasted pine nuts, lemon juice and parsley.

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