I apologize for not releasing this recipe right away yesterday with the Greek Frittata. I needed to run the nutritional information (which took all of my fingers, toes, and a calculator) and go shopping (Wheeee! Shopping!).



Today is the first day where all of the kids are at school and I have no interruptions. It’s a little weird, but I like the ability to focus and complete more projects this way! I’ve already accomplished a ton of things, so waking up at 5:45 likely has that effect.

This amazing, caramelized garlic merges with delicious cauliflower for an absolutely terrific combination that is both sweet and savory, and becomes the perfect complement to breakfast, lunch or dinner.

Tip: You can use either frozen, thawed cauliflower or fresh cauliflower for this dish.

In fact, the whole reason I made this was because I’d had some amazing pan-roasted potatoes at a local breakfast joint and I had to recreate the deliciousness for myself. Now you can, too. And for only 2.4 net carbohydrates and less than 100 calories.

Garlic Roasted Cauliflower

3 cups cauliflower florets

1/4 cup olive oil

1 tsp organic sea salt

1 tsp fresh milled black pepper

6 cloves minced garlic

1 Tbsp parsley

Preheat oven to 400 degrees Fahrenheit.

Chop florets into small pieces. Toss with olive oil, salt, pepper, garlic and parsley. Spread on a jelly roll pan and bake for 45-60 minutes, stirring every 15 minutes, until browned and crisp.

Makes 6, 1/2 cup servings. Store leftovers in the refrigerator, assuming there are leftovers. Which there likely won’t be.

Nutritional Information per 1 serving: Calories: 96.5, Carbohydrates: 3.7 g, Fiber: 1.3 g, Net Carbohydrates: 2.4 g, Protein: 1.2 g, Fat: 9 g