xiaoxl/recipe_data huggingface dataset:
Grilled Scallops Tacos and Cabbage Slaw With Spicy Avocado Sauce


Ingredients:
Hass avocado, water, fresh cilantro, limes, lemon juice, garlic clove, kosher salt, black pepper, olive oil, limes, zest of, lemon, limes, lemon juice, garlic clove, kosher salt, pepper, sea scallops, olive oil, green cabbage, red onion, cilantro, corn tortillas

Directions:
In a blender combine the sauce ingredients and process until smooth. Transfer to a small serving bowl.
In a bowl whisk the marinade ingredients. Slice each scallops into 1/2 or 1/3 depending on size horizontally.  Add the scallops to the marinade and turn to coat evenly. Cover and marinate at room temperature for about 15 minutes.
In a medium bowl combine the cabbage, onion, and cilantro.
Heat a nonstick frying pan and lightly coat with olive oil.  Place the scallops without crowding and quickly sear the scallops on high heat until lightly browned, about 30 seconds to a minute.   Turn over and brown on second side for 30 seconds to a minute.  Do not overcook or they will toughen.    Remove from pan.
Wipe the same frying pan and heat the tortillas both sides until warm about 15 seconds each side.  Remove and continue with all the tortillas.
Fill each tortilla with some of the cabbage mixture and scallops. Top with the sauce and eat!
'tomokra' (Stewed Tomatoes and Okra)


Ingredients:
onion, fresh okra, diced tomatoes, tomato sauce, garlic, basil

Directions:
Wah and clean the okra.
Saute onion until tender.
Add okra, garlic, sauce, and tomatoes.
Stir to blend.
Cover, reduce to a simmer.
Simmer for about an hour, or until okra is nice and tender, stirring as needed. Stir slowly, because the okra will fall apart.
Season to taste.
Optional, sprinkle diced bacon on top before serving.
Really Deep Dish Pizza


Ingredients:
warm water, milk, active dry yeast, sugar, flour, parmesan cheese, salt, olive oil, olive oil, olive oil, lean ground beef, onion, garlic clove, chili powder, mushrooms, mozzarella cheese, black olives

Directions:
In a measuring cup or small bowl, dissolve sugar and yeast in water.
Combine flour, parmesan and salt in a large bowl and make a well in the center.
Pour yeast mixture and oil in well and stir into dry ingredients until dough forms; let rise 5 minutes.
Preheat oven to 350°F.
Heat olive oil over medium heat, add hamburger, onions and garlic, season with chili powder and sauté until onions are tender and meat is browned, about 10 minutes.
Grease a 9x12-inch cake pan, and press dough into pan.
Pour 1/2 of sauce onto dough, layer 1/2 of all remaining ingredients, top with remaining sauce, then layer on all remaining ingredients (the cake pan will be full at this point].
Bake at 350°F for 20-25 minutes until the cheese is lightly browned.
Corn Salad with Creamy Italian Dressing
Category: salad
By Chef John

Simple deliciousness, that's what this is. This corn salad recipe is one of my favorite summer side dishes. It's a perfect complement to just about any meat you pull off the grill, and can be dressed in countless ways. Serve at room temperature.

Ingredients:
½ cup mayonnaise
¼ cup red wine vinegar
¼ cup olive oil
1 clove garlic, crushed
2 teaspoons water
½ teaspoon freshly ground black pepper
½ teaspoon white sugar
¼ teaspoon salt
¼ teaspoon Italian seasoning
1 pinch cayenne pepper, or more to taste
olive oil
1 (16 ounce) package frozen sweet corn, thawed
1 cup diced roasted red peppers
salt and ground black pepper to taste
5  fresh basil leaves, thinly sliced, or more to taste
1 pinch cayenne pepper, or to taste

Directions:
Whisk mayonnaise, vinegar, 1/4 cup olive oil, garlic, water, 1/2 teaspoon black pepper, sugar, 1/4 teaspoon salt, Italian seasoning, and a pinch cayenne pepper together in a bowl until dressing is thick and creamy. Cover dressing with plastic wrap and refrigerate, 8 hours or overnight. Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook and stir corn in hot oil until light golden brown and toasted, about 15 minutes. Mix corn and red pepper together in a bowl. Pour enough dressing over corn mixture to coat completely. Season with salt and black pepper. Stir basil and a pinch cayenne pepper into corn mixture; toss.

Prep time: 20 mins
Cook time: 15 mins
Total time: 8 hrs 35 mins
Yields: 6 servings

Calories: 314.1
Fat: 26.6 g
Saturated fat: 3.9 g
Carbohydrates: 19.4 g
Sugars: 4.1 g
Dietary fiber: 2.1 g
Protein: 3 g
Cholesterol: 7 mg
Sodium: 333.1 mg
Peach Fried (or Baked) Pies


Ingredients:
cinnamon, flour, baking powder, salt, butter, powdered sugar

Directions:
Combine all filling ingredients; set aside.
Combine dry ingredients.
Add butter and work with pastry blender or hands until mixture resembles cornmeal.
Add ice water; mix lightly to form dough ball.
Divide dough into two equal parts.
Roll out each portion (on lightly floured board] to 1/16" thick (slightly thicker than a tortilla].
Cut dough out in 5" circles using cookie cutter, lid from 1Q plastic container, etc.
Each ball of dough should make 3 to 4 circles.
Place 1 Tbsp of filling in the center of each dough circle.
Fold dough in half over the filling.
Seal edges with a bit of water and crimp with fork.
Pour 3-4" of canola oil in a deep frying pan.
Heat on medium high until a scrap of dough sizzles and bubbles when dropped into oil.
Fry a couple of pies at a time, approx 2-3 min/side, until golden brown.
Remove to paper-towel lined plate, drain, and sprinkle with powdered sugar if desired.
Pies can also be baked in the oven:
Grease baking sheet or line with parchment paper; preheat oven to 375°F.
Make an egg wash of 2 Tbsp water beaten together with 1 egg.
Place pies on the baking sheet and brush tops with egg wash.
Bake 15 min or until golden brown; sprinkle with powdered sugar if desired.
Fresh Tomato Marinara Sauce
Category: side-dish
By KerriWarmus

A rich, flavorful sauce that is healthy. Great for use in pasta, lasagna, and other casseroles. My favorite way to eat it is to pour over raw zucchini 'pasta' for an extra-fresh and tasty meal that's very healthy, too! A great recipe for using up extra-ripe tomatoes from your garden. Double the batch and freeze half; it freezes well.

Ingredients:
3 tablespoons olive oil
½  onion, chopped
8 large tomatoes, peeled and cut into big chunks
6 cloves garlic, minced
1  bay leaf
½ cup red wine
1 tablespoon honey
2 teaspoons dried basil
1 teaspoon oregano
1 teaspoon dried marjoram
1 teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon fennel seed
¼ teaspoon crushed red pepper
2 teaspoons balsamic vinegar, or more to taste

Directions:
Heat olive oil in a stockpot over medium heat. Cook and stir onion in hot oil until softened, about 5 minutes; add tomatoes, garlic, and bay leaf. Bring the liquid from the tomatoes to a boil, reduce to medium-low, and simmer mixture until tomatoes are softened, about 30 minutes. Stir red wine, honey, basil, oregano, marjoram, salt, black pepper, fennel seed, and crushed red pepper into the tomato mixture; bring again to a simmer and cook until herbs have flavored the sauce, about 30 minutes more. Stir balsamic vinegar into the sauce.

Prep time: 15 mins
Cook time: 1 hr 10 mins
Total time: 1 hr 25 mins
Yields: 6 servings

Calories: 146.9
Fat: 7.4 g
Saturated fat: 1 g
Carbohydrates: 16.5 g
Sugars: 10.5 g
Dietary fiber: 3.7 g
Protein: 2.7 g
Sodium: 402.9 mg
Praline Topping for Cheesecake or Apple Pie


Ingredients:
brown sugar, pecans, pure vanilla extract

Directions:
In a medium saucepan over medium heat stir together brown sugar and whipping cream.
Stir constantly.
Cook until mixture begins to boil.
Reduce heat to a simmer.
Simmer for 10 minutes, stirring often.
Remove from heat.
Stir in nuts and Vanilla.
Allow to cool for 1 to 2 hours.
Top cheesecake or apple pie with sauce.
Mike's Penne a La Vodka


Ingredients:
heavy cream, garlic, crushed red pepper flakes, vodka, diced tomatoes, parmesan cheese, penne

Directions:
Add ingredients in order listed to medium saucepan over medium heat.  (Don’t turn burner up too high so as not to bubble or curdle sauce.]
Gradually increase heat as needed, and stir constantly.
Once sauce is warm, add parmesan.
Cook penne according to package directions.
Continue stirring until hot.
Pour over warm penne.
Add more parmesan if wanted.
Broccoli and Rice


Ingredients:
cooked brown rice, celery, green onion, low-fat cheddar cheese, sliced water chestnuts

Directions:
Preheat oven to 350 degrees., Combine all ingredients in a large casserole and bake 25 minutes- Serve hot.
Air Fryer Chicken Thighs
Category: meat-and-poultry
By Bibi

Tasty, quick, chicken thighs, with juicy meat and a crispy skin; you will love this chicken that is ready for the table in less than 30 minutes!

Ingredients:
4  skin-on, boneless chicken thighs
2 teaspoons extra-virgin olive oil
1 teaspoon smoked paprika
¾ teaspoon garlic powder
½ teaspoon salt
½ teaspoon ground black pepper

Directions:
Preheat an air fryer to 400 degrees F (200 degrees C). Pat chicken thighs dry with a paper towel and brush the skin-side of each piece with olive oil. Place chicken thighs, skin-side down, in a single layer on a plate. Combine smoked paprika, garlic powder, salt, and pepper in a bowl and sprinkle half the seasoning mixture evenly over the 4 chicken thighs. Turn thighs over and evenly sprinkle remaining seasoning mixture on top. Place chicken thighs in the air fryer basket in a single layer, skin-side up. Fry in the preheated air fryer until chicken is brown and juices run clear, about 18 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 4 servings

Calories: 213.4
Fat: 14.2 g
Saturated fat: 3.6 g
Carbohydrates: 0.9 g
Sugars: 0.2 g
Dietary fiber: 0.3 g
Protein: 19.3 g
Cholesterol: 70.9 mg
Sodium: 355.2 mg
Banana & Coconut Semifreddo


Ingredients:
bananas, low-fat vanilla yogurt, ground nutmeg

Directions:
Blend all ingredients in a blender until smooth., Pour into a 1 litre capacity airtight container., Freeze for 4-5 hours or until just frozen.
Deviled Chicken


Ingredients:
chicken pieces, onion, garlic cloves, lemon juice, lemon rind, tomato sauce, brown sugar, mustard powder, curry powder, vinegar, soy sauce, salt, cracked pepper

Directions:
Heat a large frying pan with oil, sauté chicken until golden, remove from pan, drain, place in long flat baking dish.
Sauté chopped onion & crushed garlic in saucepan in extra oil until transparent, add lemon juice, lemon rind, tomato sauce, brown sugar, mustard, curry powder, vinegar, soy sauce, salt and pepper. Cover, bring to boil, remove from heat, and pour over chicken pieces.
Cover and bake in the oven at 180°C for between 1 to 1 1/4 hours or until chicken is tender.
Serve with steamed Rice.
Banana Brownie


Ingredients:
bananas, cocoa powder, brown sugar, vanilla essence, unsalted butter, salt, baking soda, eggs, cinnamon, chocolate chips

Directions:
Pre heat the oven @180 degree Celsius.
·         Line a 25cm *32 cm / 9.5 inch *12.5 inch tray with butter paper.
·         Sieve the flour, baking soda, cinnamon powder, salt in a bowl.
·         In another bowl beat the butter and the sugar. Add vanilla extract and mix well. Add eggs gradually and beat on medium high speed.Add the bananas and blend well.
·         Add this mixture to the flour mixture and mix with a wooden spoon. Add Choco chip (optional] and mix well.
·         Pour this mixture to the pre lined tray and dusted with flour and greased with butter.
·         Bake for 40 minutes or until done.
·         Take out of the oven and put it on a wire rack to cool completely before slicing.
Diane's Fresh Apple Cake With Caramel Glaze


Ingredients:
apples, eggs, canola oil, flour, sugar, baking soda, cinnamon, butter, light brown sugar, milk

Directions:
Preheat oven to 350 degrees; grease a bundt pan or tube pan and coat with cinnamon-sugar mixture.
Mix apples, eggs and oil with an electric mixer.
Add the flour, sugar, baking soda and cinnamon; mix well.
Pour into pan and bake about 1 hour or until a toothpick inserted in center comes out clean.
Allow cake to cool in pan for at least 10 minutes; invert onto a cake plate.
To prepare Glaze; combine butter, brown sugar and milk in a medium saucepan, bring to a boil and cook for 1 minute.
Spoon over cake, allow to cool before serving, ENJOY.
Alouette French Bread Pizza


Ingredients:
mushroom, bell pepper, yellow onion, black olives, garlic cloves, extra virgin olive oil, salt, pepper

Directions:
Preheat oven to 350°F.
In a large sauté pan over medium-high heat, add olive oil.
Sauté mushrooms, bell peppers, and onion for 5 minutes or until mushrooms are cooked and onions are translucent.
Add black olives and garlic and sauté for an additional 2 minutes.
Remove from heat and season with salt and pepper.
Split French bread lengthwise and place onto a baking sheet.
Layer equal amounts of Alouette followed by marinara and vegetables.  Sprinkle with grated parmesan cheese.
Bake for 25 minutes or until hot and golden brown.
Cut into 6 large French bread pizza slices and serve.
Tip: omit mushrooms and olives, and replace with hot and spicy crumbled sausage and sliced pepperoni.
Breaded Pork Chops


Ingredients:
milk, egg

Directions:
In a shallow pan combine milk and egg.
Dip each pork chop in the mixture, then coat with cracker crumbs, patting to make a thick coating.
Heat oil in large skillet.
Cook pork chops, uncovered, about 8-10 minutes per side or until browned and no pink remains inside.
Dirty Rice
Category: main-dish
By Candice

This is an easy recipe to make and it's very flavorful and spicy.

Ingredients:
2 tablespoons olive oil
3 cloves garlic, minced
1 cup chopped onion
1  green bell pepper, chopped
1 tablespoon chili powder
2 teaspoons annatto or achiote powder  (Optional)
¼ teaspoon crushed red pepper
1 teaspoon ground cumin
¼ teaspoon ground cinnamon
1 ⅓ cups uncooked white rice
2 ¾ cups water
1 teaspoon salt
3  roma (plum) tomatoes, chopped
1 ⅓ cups whole corn kernels, blanched
1 cup black beans, cooked and drained
¼ cup toasted pine nuts
freshly ground black pepper
1  red onion, thinly sliced
1 tablespoon fresh lime juice
2 tablespoons chopped fresh cilantro
1  lime, cut into wedges
2 teaspoons annatto powder  (Optional)

Directions:
In a heavy saucepan, heat 1 tablespoon of the olive oil over medium heat. Add the garlic and the chopped onions; saute for 5 minutes, stirring frequently. Mix in the bell pepper, chili powder, ground annatto, chili flakes, cumin, and cinnamon. Saute for 2 minutes. Pour the rice into the saucepan and stir to coat. Add the water and 1 teaspoon salt, and bring the rice to a boil over high heat. Cover the pan and turn the heat to low. Simmer the rice for 25 minutes. When the rice is cooked, mix in tomatoes, corn, black beans, and pine nuts. Stir in salt, pepper and lime juice. When the mixture is heated through, spoon it onto plates and top with the sliced red onion and cilantro. Serve a wedge or two of lime with each plate to squeeze over the rice.

Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 6 servings

Calories: 409.1
Fat: 9 g
Saturated fat: 1.4 g
Carbohydrates: 71.4 g
Sugars: 5.8 g
Dietary fiber: 9.1 g
Protein: 13.7 g
Sodium: 424.2 mg
Cucumber-Tomato Raita


Ingredients:
cucumber, onion, garlic, tomatoes, yoghurt, salt, roasted cumin seeds

Directions:
Strain yoghurt of excess water for approximately 1 hour.
Peel and deseed cucumber.
Salt the cucumber and leave aside for 15 minutes.
Drain excess water and dice finely.
Deseed tomato and dice finely.
Finely dice onions or, optionally, crush garlic cloves.
Mix all of the above with the yoghurt.
Roast cumin seeds until brown and add to the raita.
Serve chilled, preferably leave in the fridge for a couple of hours for the ingredients to blend.
Cucumber, Mango, and Black Bean Salad
Category: salad
By Chrissy

This is an easy and delicious salad. Perfect for a cookout.

Ingredients:
1 (15 ounce) can black beans, drained and rinsed
1 teaspoon ground cumin
1 teaspoon water
1  mango, peeled and diced
1  cucumber, seeded and diced
1  jalapeno pepper, seeded and diced
2 tablespoons chopped cilantro
½  lime, juiced
salt and ground black pepper to taste

Directions:
Place black beans, cumin, and water in a microwave-safe bowl; heat in microwave on high for 1 minute. Mix mango, cucumber, jalapeno pepper, cilantro, lime juice, salt, and black pepper together in a bowl; stir in black beans. Serve immediately or chill in refrigerator before serving.

Prep time: 15 mins
Cook time: 5 mins
Total time: 20 mins
Yields: 6 servings

Calories: 90.8
Fat: 0.4 g
Saturated fat: 0.1 g
Carbohydrates: 18.3 g
Sugars: 4.6 g
Dietary fiber: 5.7 g
Protein: 4.8 g
Sodium: 274.6 mg
Light(Er) Cajun Chicken Alfredo


Ingredients:
boneless skinless chicken breasts, extra virgin olive oil, green onion, sun-dried tomato, garlic, chicken broth, parmesan cheese

Directions:
Place chicken and blackening spice or Cajun spice in a bag and toss to coat.
In a non-stick pan over medium high heat, cook chicken until blackened on the outside (blackening spice will turn black, Cajun will not, if you are using cajun spice just cook chicken as you normally would] There will be fumes from the blackening spice, you may want to turn on a fan. The chicken is also wonderful done on the BBQ and the fumes are better if outside.
Remove chicken and slice into bite sized pieces (if it is still a bit pink in the middle do not worry, it will cook more in the next step] and add back into the pan.
Reduce heat add garlic and sun-dried tomatoes and saute until garlic starts to brown. De-glaze the pan with the wine.
Add cream, bring to just about a boil and simmer until sauce begins to thicken, coaxing it along by adding the Parmesan.
Stir in linguine and green onions or chives.
Vegetarian Ramen Noodle Soup


Ingredients:
cabbage leaves, green pepper, bean sprouts, egg, water, soy sauce, salt, pepper

Directions:
Stir fry the vegetables with oil, salt and pepper.
prepare the boiled egg and ramen noodles.
boil 1 cup water and add 3 table spoons of soy sauce.
pour the soup into a bowl, put the prepared ramen noodle.
add the stir fried vegetables and place the boiled egg on top of the ramen noodle.
Korean BBQ Beef (Pul-Kogi)
Category: world-cuisine
By Tanya

This easy to prepare Korean dish is sure to please. It can also be cooked on the grill, in a skillet, or under the broiler. Serve with white rice.

Ingredients:
1 pound beef top sirloin, thinly sliced
6 cloves garlic, minced
½  pear - peeled, cored, and minced
2  green onions, thinly sliced
4 tablespoons soy sauce
2 tablespoons white sugar
1 tablespoon sesame oil
1 tablespoon rice wine
1 tablespoon sesame seeds
1 teaspoon minced fresh ginger
1 teaspoon freshly ground black pepper to taste

Directions:
In a large resealable plastic bag, combine beef with garlic, pear, green onions, soy sauce, sugar, sesame oil, rice wine, sesame seeds, fresh ginger, and ground black pepper. Seal, and refrigerate for 2 to 3 hours. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Brush oil over grill pan. Place beef on pan. Cook, turning to brown evenly, for 3 to 6 minutes, or until done.

Prep time: 25 mins
Cook time: 5 mins
Total time: 30 mins
Yields: 4 servings

Calories: 276.3
Fat: 14.9 g
Saturated fat: 4.8 g
Carbohydrates: 13.8 g
Sugars: 8.8 g
Dietary fiber: 1.5 g
Protein: 20.6 g
Cholesterol: 60.3 mg
Sodium: 946.9 mg
Slow Cooker Southwest Chicken


Ingredients:
boneless chicken breasts, salsa, corn, black beans, cilantro

Directions:
Empty salsa into a slow cooker/crock pot.
Mince Cilantro and place 2 Tblsp into crock pot (optional].
Empty Corn and Black beans into crock pot.
Set Crock pot to Low for 8 hours, or high for 4 hours.
Serve chicken with the corn & black beans on the side, and enjoy.
Cinnamon Crunch Granola


Ingredients:
rolled oats, cinnamon, unsweetened coconut, quinoa, flax seed, sunflower seeds, cornmeal, light brown sugar, water, vanilla

Directions:
Mix oats, cinnamon, coconut, quinoa, flax seeds, sunflower seeds, and corn meal in a large bowl.
Mix brown sugar and water in a small saucepan.  Heat to boiling on medium heat.  Reduce heat to low and stir for one minute longer.
Remove syrup from heat, add oil and vanilla.  Pour mixture over dry ingredients and mix thoroughly.
Grease 2 10x15" jelly roll pans and pour half the granola onto each pan.  Spread evenly, but do not press down!
Bake at 275 for 60-70 minutes, until lightly browned.
Cool pans on wire racks for 10 minutes.  Flip granola in large chunks.  Store in airtight containers when completely cooled.
Leg of Lamb With Mustard Sauce


Ingredients:
Dijon mustard, dried basil, ground ginger, garlic cloves, olive oil, Worcestershire sauce, leg of lamb

Directions:
In a mixing bowl, combine the first 6 ingredients; stir well to combine.
Place lamb, fat side up in a shallow roasting pan.
Spread mustard mixture evenly over leg of lamb.
Chill two hours.
Insert meat thermometer, making sure it does not touch fat or bone.
Bake in a 325° oven for 2 hours, 15 minutes or until thermometer registers 160 degrees.
Let stand 10 minutes before serving.
Baked Bananas
Category: desserts
By HurdBird

Bananas tend to be well-tolerated by many GPers. If you're tired of banana smoothies, give this recipe a try instead.

Ingredients:
cooking spray
4  firm bananas, peeled and halved lengthwise
¼ cup maple syrup  (Optional)
1 tablespoon ground cinnamon
1 (1 inch) piece fresh ginger, grated
1 ½ teaspoons ground nutmeg

Directions:
Preheat oven to 375 degrees F (190 degrees C). Spray a baking dish with cooking spray. Arrange banana halves in the prepared baking dish. Drizzle maple syrup over bananas and top with cinnamon, ginger, and nutmeg. Cover dish with aluminum foil. Bake in the preheated oven until heated through, 10 to 15 minutes.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 4 servings

Calories: 168.3
Fat: 0.9 g
Saturated fat: 0.4 g
Carbohydrates: 42.4 g
Sugars: 26.5 g
Dietary fiber: 4.2 g
Protein: 1.4 g
Sodium: 3.5 mg
Blender Banana Bread


Ingredients:
flour, baking powder, salt, pecans, sugar, butter, egg, bananas, milk

Directions:
In a medium bowl combine flour, baking powder, and salt., In blender chop nuts for 10 seconds., Add to dry mixture., In blender put sugar, butter, egg, bananas and milk., Push puree for 15 seconds., Pour over dry ingredients and mix till moistened., Bake in a 9X5 pan at 350 degrees for 1 hour.
Reuben Pucks with Horseradish Cheese


Ingredients:
sauerkraut, light cream cheese, sour cream, fresh ground pepper

Directions:
Horseradish cream cheese: In a bowl, mash cream cheese with sour cream until smooth.
Mix in horseradish and pepper.
(Make ahead- Cover and refrigerate for up to 2 days.] Spread cheese mixture over pumpernickel rounds, top each with a teaspoonful of sauerkraut.
Shape pastrami into rosettes and place on top of sauerkraut.
Arrange on a tray.
(Make ahead- Cover and refrigerate for up to 3 hours.].
Oven-Roasted Cauliflower
Category: side-dish
By Cherry Baumgartner

This delicious side dish roasts fresh cauliflower with garlic and lemon juice before a finish of Parmesan cheese delivers tasty vegetables to your table.

Ingredients:
1 head (about 2 1/4 pound) cauliflower, trimmed and cut into florets
3 large cloves garlic, thinly sliced
¼ cup olive oil
2 tablespoons lemon juice
½ teaspoon salt
¼ teaspoon ground black pepper
2 tablespoons grated Parmesan cheese

Directions:
Preheat an oven to 450 degrees F (230 degrees C). Mix cauliflower florets and garlic in a large bowl. Drizzle olive oil and lemon juice over the cauliflower mixture; season with salt and pepper. Toss cauliflower mixture to coat and spread into an even layer onto a jelly roll pan. Roast in preheated oven for about 15 minutes, turn the cauliflower, and continue roasting until soft, about 10 minute more. Sprinkle Parmesan cheese over the cauliflower to serve.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 6 servings

Calories: 115.9
Fat: 9.6 g
Saturated fat: 1.5 g
Carbohydrates: 6.5 g
Sugars: 2.5 g
Dietary fiber: 2.5 g
Protein: 2.7 g
Cholesterol: 1.5 mg
Sodium: 248.7 mg