Contents
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Ingredients
- 2 tbsp Olive oil
- 1 Clove of garlic
- 500 g Cauliflower
- 1 Lemon, zest and juice
- 1 tbsp Finely chopped, fresh rosemary
- 2 tbsp Freshly grated Pecorino
- Salt
- Black pepper from the mill
Instructions
- Preheat the oven to 220 degrees and line a baking sheet with parchment paper. Put the olive oil in a small bowl, finely grate the clove of garlic and mix well. Then spread the olive oil on the baking paper. Spread the rosemary and lemon zest on top.
- Clean the Brussels sprouts and halve the florets and distribute them well on the baking sheet. Now put in the oven for 20 minutes. Then try whether the Brussels sprouts are done, they should still have a bit of bite. Otherwise leave in the oven for a few minutes.
- Then put the Brussels sprouts in a preheated bowl, add the pecorino cheese and mix well and season with salt and pepper. If you like, you can add a little lemon juice to taste.
Nutrition
Serving: 100gCalories: 442kcalCarbohydrates: 0.1gFat: 50g