Smart Corner

1 MINUTE BLUEBERRY MUFFIN in the Mug
1 Minute Flourless Greek Yogurt Banana Oat Muffin
100 CALORIE CHOCOLATE MUG CAKE RECIPE
2 Ingredient Banana Pancake
2 Way Rocket Leaf Salad
5 Fresh Summer Smoothies
5-Minute Lentil Hummus
6 Low Carb Smoothies
6-way Overnight Oats
70 Kcal LEMON COOKIE
Almond Milk
Asian-Style Baked Salmon
Baked Asparagus with Balsamic Butter Sauce
Baked Balsamic Chicken
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Delicious Vegan Mashed Cauliflower
East Indian (Coconut) Cordial Recipe
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French Onion Soup
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Gluten-Free Chocolate Zucchini Bread
Golden Milk
Greek Salad
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HEALTHY CHOCOLATE TRUFFLES
IMMUNE BOOSTING CHICKEN SOUP
Immune-Boosting Chia Pudding
IMMUNITY-BOOSTING TURMERIC CHICKEN SOUP
Lemon-Parsley Green Beans
Matcha and Ginger Immunity Tea
Mediterranean Salsa
Miracle Cabbage Soup
No-bake OAT Cookies
Paleo Bread
Pan-Seared Artichoke Bottoms
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Quinoa cooked with tomato - Quinoa bi banadoura
Quinoa Lentil Burger
Raw Vegan “GOAT” Cheese Dip
Red Lentil Kabab
Roasted Brussels Sprouts
Roasted Eggplant Dip
Roasted Garlic Brocolli
Roasted Garlic Cauliflower

Roasted Garlic Cauliflower

6 servings for 118 Kcal per serving in just 40 minutes

Ingredients

  • 2 tablespoons minced garlic
  • 3 tablespoons olive oil
  • 1 large head cauliflower, separated into florets
  • 1/3 cup grated Parmesan cheese
  • salt and black pepper to taste
  • 1 tablespoon chopped fresh parsley

Directions

  1. Preheat the oven to 450 degrees F (220 degrees C). Grease a large casserole dish.
  2. Place the olive oil and garlic in a large resealable bag. Add cauliflower, and shake to mix. Pour into the prepared casserole dish, and season with salt and pepper to taste.
  3. Bake for 25 minutes, stirring halfway through. Top with Parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.

 

 


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