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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (141g) Recipe makes 6 servings |
||
| Calories 50 | ||
| Calories from Fat 11 | (22%) | |
| Amount Per Serving | %DV | |
| Total Fat 1.3g | 1% | |
| Saturated Fat 0.2g | 0% | |
| Monounsaturated Fat 0.3g | ||
| Polyunsaturated Fat 0.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 375mg | 15% | |
| Potassium 418mg | 11% | |
| Total Carbohydrate 8.2g | 2% | |
| Dietary Fiber 3.4g | 13% | |
| Sugars 4.0g | ||
| Protein 3.3g | 6% | |
Ingredients
- 8 cups cauliflower, cut into small, even-size florets (from 1 large head)
- 2 tablespoons soy sauce
- 1/2-1 tablespoon vegetable oil
- 1/2 teaspoon fresh coarse ground black pepper
- 1 teaspoon granulated sugar
Directions
1
Heat the oven to 450°F and arrange the rack in the middle. Combine all ingredients in a large bowl and toss to coat. Let marinate 20 minutes, tossing cauliflower occasionally.2
Arrange cauliflower in a single layer on a baking sheet. Roast until tender and slightly blackened, about 15-20 minutes.3
Remove from the oven and serve hot or at room temperature.
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