WLS FRIENDLY THANKSGIVING RECIPES

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Roasted Whole Cauliflower

(makes 12 servings)

1 head cauliflower, about 4 pounds (1.9 kg) or 2 2-pound (960 g)

heads

3 tablespoons (37.5 g) reduced-fat margarine, at room temperature

1 tablespoon (15 ml) fresh lemon juice

1 tablespoon (4 g) chopped fresh dill or 1 teaspoon (5 ml) dried

dill weed

1 tablespoon (4 g) chopped fresh parsley

1 teaspoon (5 ml) grated lemon zest

1 large clove garlic, minced

1/2 teaspoon (2.5 ml) ground cumin

pinch cayenne pepper

Preheat oven to 350°F (180°C),

Trim and discard all leaves off the cauliflower. Cut stem flush with

the bottom of the head to allow it to sit steadily.

In a small bowl, cream together remaining ingredients. Spread

mixture evenly over the top and sides of the cauliflower. Place in a

large oven-roof casserole and cover tightly with aluminum foil.

Roast until cauliflower is fork-tender, about 1 1/4 hours. Carefully

transfer whole cauliflower to a large heated serving platter. Spoon

any pan juices over the top and serve at once.

Per serving: 31 calories (48% calories from fat), 1 g protein, 2 g

total fat (0.4 g saturated fat), 3 g carbohydrate, 2 g dietary

fiber, 0 cholesterol, 51 mg sodium

Diabetic exchanges: 1 vegetable