The husband and I are back doing low-carb, which means that our vegetable bin is full of cauliflower again. When rice is so much a part of your culture, as it is with us, finding a good rice substitute when you’re low-carbing is essential. And cauliflower, which is perfectly creamy and bland, contains only 14 grams of carbs for a medium-sized head.

I’ve made it like couscous, grating raw cauliflower then lightly sauteing it, but lately it’s been far too hot to spend time in front of a stove, so we’ve been oven-roasting our cauliflower. Here’s how:

Oven Baked Cauliflower

1 medium head of cauliflower
3 cloves fresh garlic, peeled and minced
Extra Virgin Olive Oil
Squeeze of fresh lemon
Salt & Pepper
Freshly grated parmesan cheese

Preheat oven to 375F. Bring some water to a boil.

Prepare cauliflower by cutting into florets, blanching for 5 minutes in boiling water, and straining.

Lay cauliflower in a baking dish. In the dish, add garlic, lemon juice, and about 2 tablespoons olive oil. Toss together, and sprinkle with salt and pepper and parmesan cheese.

Bake for 25-30 minutes, or until very light brown.

Delicious with roast chicken or pork chops- or any other low-carb dish of your choice.