Smoky Oven-Roasted Cauliflower

1 large head cauliflower (about 1¾

pounds)

Olive oil spray

1 teaspoon kosher salt

½

-1 teaspoon fresh-ground black pepper

Smoked paprika, for dusting

¼

cup (about 1 ounce) finely grated parmesan cheese (imported preferred)

Place the oven rack in the middle position and heat oven to 450 degrees. Line a rimmed jellyroll or half-sheet pan with foil. Set aside.

Rinse cauliflower under cold water; cut florets off head slicing large florets in half or quarters so that they're all about the same size. Pat florets dry with paper towels and place in a large mixing bowl. Spray florets well with olive oil, tossing them and re-spraying until lightly coated. Sprinkle salt, pepper and paprika on florets and then toss again to distribute the seasonings.

Distribute seasoned florets in prepared baking pan. Dust florets with smoked paprika. Bake 20-25 minutes, shaking and rotating the pan half way through. Florets are done when they are lightly browned and stem ends can easily be pierced with a sharp knife. Remove pan from oven and dust florets with cheese. Serve immediately. Serves four.

@Recipe nutrition:Nutrition values per serving: 91 calories (32.6 percent from fat), 3.3 g fat (1.3 g saturated fat), 10.9 g carbohydrates, 5.3 g fiber, 6.5 g protein, 5 mg cholesterol, 464 mg sodium.

LeanNotes: Yes, my oven-roasted cauliflower gets more than 30-percent of its calories from fat, but that's because the vegetable is so low in calories. One cauliflower floret, about half an ounce, delivers just 3 calories, while a teaspoon of olive oil teaspoon delivers 40 calories.