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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (151g) Recipe makes 4 servings |
||
| Calories 96 | ||
| Calories from Fat 62 | (64%) | |
| Amount Per Serving | %DV | |
| Total Fat 6.9g | 10% | |
| Saturated Fat 1.0g | 5% | |
| Monounsaturated Fat 5.0g | ||
| Polyunsaturated Fat 0.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 188mg | 7% | |
| Potassium 436mg | 12% | |
| Total Carbohydrate 7.7g | 2% | |
| Dietary Fiber 3.6g | 14% | |
| Sugars 3.5g | ||
| Protein 2.9g | 5% | |
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Roasted Nutmeg Cauliflower
By: WiGal
Jun 26, 2008
From the Food You Crave. I like this recipe because it can be part of a 350 degree oven meal. Time to relax while in the oven.
As far as the second part of the roasting goes, mine is done within the lower time frame-30 minutes, but I suppose it all depends upon the size of the floret.
SERVES 4
Ingredients
- 1 head cauliflower, about 2 pounds cut into florets
- 2 tablespoons extra virgin olive oil
- 1/4 teaspoon ground nutmeg (or more)
- 1/4 teaspoon salt
Directions
1
Preheat the oven to 350 degrees.2
Place the cauliflower in a 9X13 inch baking dish, toss with the oil, and sprinkle with the nutmeg and salt.3
Cover the dish and roast for 30 minutes.4
Remove the cover, stir, and cook for another 30 to 45 minutes, until the cauliflower is tender and nicely browned, stirring occasionally.
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- Main Ingredient > Vegetables > Cauliflower
- Cuisine > North American > United States > Midwestern
- Preparation > Time to Make > < 4 hours
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- Preparation > Inexpensive
- Preparation > Equipment > Oven
- Dietary > Vegetarian > Vegan
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Featured Reviews for This Recipe
From: Chef #929294
On Aug 20, 2008
not tasty enough. didn't taste the nutmeg and I used more than recommended. took to long to make for the end result
From: Sydney Mike
On Jul 22, 2008
What a great way to do up one of my favorite vegetables, & it couldn't have been any easier to put together, too! VERY TASTY! Thanks for this keeper of a recipe! [Tagged, made & reviewed in Every Day Is a Holiday cooking game]
From: Lori Mama
On Sep 6, 2008
The addition of nutmeg was very nice in this dish, however my family did not enjoy the roasting method. Since cauliflower is such a bland vegetable, and I've seen this method done on TV, I wanted to give it a try. I think I'll stick to raw or steamed. Sorry I can't be more positive.
From: Dreamer in Ontario
On Sep 2, 2008
Roasting is such a great way to prepare veggies. This cauliflower recipe is no exception. I used about 1/4 tsp nutmeg. I find nutmeg to have a very distinct flavour and this amount was just right and complemented the cauliflower beautifully. The cauliflower was tender after 30 minutes of roasting in the uncovered casserole phase. Thanks for posting.
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