Photo: Maya Visnyei
Antioxidant-packed cauliflower is irresistible when roasted, even to the pickiest eaters.
1 medium cauliflower, cut into florets (about 10 cups)
1 pint cherry tomatoes
3 tbsp olive oil, divided
1 tbsp chopped basil
2 tsp chopped garlic
1/2 cup panko bread crumbs
1/4 cup grated Parmesan
1/8 tsp salt
Preheat oven to 425F. Toss cauliflower and tomatoes with 2 tbsp olive oil, basil and garlic, and place in a 9 x 13-in. baking dish. Roast, stirring occasionally, for 35 min or until vegetables are tender.
Calories 236, Protein 9g, Carbohydrates 20g, Fat 15g, Fibre 7g, Sodium 272mg.
Turn this combo into a killer pasta dish. Cook the pasta while the veggies roast and toss it all together. Reserve pasta water to loosen up sauce if necessary, and be generous with the Parmesan.
Originally published in the Today's Parent May 2014 issue.
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