Cauliflower
& Black Olive Casserole

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4 servings
Preparation Time: 20 minutes / Cook Time: 45 minutes

• Ingredients
• 1 lb. of cauliflower (approximately 1 head or 11 florets)
• 1 small onion, minced
• 1 tbsp. of olive oil
• 10 black olives, pitted and quartered (preferably Gaeta)
• 1/4 tsp. of salt (optional)
• 1/8 tsp. of freshly ground black pepper
• 1/4 cup of grated pecorino cheese or non-fat Parmesan

Instructions

1. Preheat oven to 375 degrees. Cut cauliflower into 2-inch florets and boil in water for 3 to 4 minutes. Drain and set aside.
2. Separately, sauté the onion over medium heat in 1/2 tablespoon of the olive oil until golden, about 6-8 minutes. Remove from heat and add olives.
3. Arrange the boiled cauliflower evenly in a casserole. Add the olive and onion mixture, salt, and pepper. Drizzle with the remaining olive oil and sprinkle with the cheese. Place the casserole in the oven and bake for 20 minutes.

Nutritional information
Calories per serving: 168. Carbohydrates: 29 grams. Fat: 5 grams. Protein: 4 grams. Fiber: 2 grams. Sodium: 149 milligrams.