Shrimp and cauliflower bake

Active:  15 mins      Total:    55 mins     Servings:   4
Ingredients

• 4 cups small cauliflower florets (1 medium head)
• ½ cup chopped onion
• 2 tablespoons olive oil
• ½ teaspoon crushed red pepper
• ¼ teaspoon salt
• 1 pound fresh or frozen (thawed) peeled and deveined medium shrimp
• 2 (14.5 ounce) cans no-salt-added diced tomatoes, drained
• 2 cloves garlic, minced
• 1 teaspoon lemon zest
• ½ cup crumbled reduced-fat feta cheese
• 1 tablespoon snipped fresh dill
• 4 Lemon wedges

Directions

• Step 1 :  Preheat oven to 220C. In a large bowl toss together cauliflower, onion, oil, crushed red pepper and salt. Spread the mixture in a shallow metal roasting pan. Bake 25 minutes or just until the cauliflower is tender.

• Step 2:  Meanwhile, rinse shrimp; pat dry. In a medium bowl combine shrimp, tomatoes, garlic and lemon zest. Pour shrimp mixture over cauliflower mixture. Bake 15 minutes more or until shrimp are opaque.

• Step 3:  Combine cheese and dill; sprinkle over shrimp mixture. If desired, serve with lemon wedges.

Nutrition Facts
Serving Size: 1   3/4 cups

Per Serving:

269 calories; protein 29.2g; carbohydrates 18g; dietary fiber 6.1g; sugars 9.5g; fat 10.6g; saturated fat 2.9g; cholesterol 192.6mg; vitamin a iu 1005.3IU; vitamin c 66.1mg; folate 61.1mcg; calcium 166.8mg; iron 1.7mg; magnesium 57.2mg; potassium 635.5mg; sodium 561mg.