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Nutrition Facts

Serving Size 1 (127g)

Recipe makes 6 servings

Calories 261
Calories from Fat 232 (88%)
Amount Per Serving %DV
Total Fat 25.8g 39%
Saturated Fat 3.1g 15%
Monounsaturated Fat 15.3g
Polyunsaturated Fat 5.8g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 29mg 1%
Potassium 363mg 10%
Total Carbohydrate 7.0g 2%
Dietary Fiber 2.8g 11%
Sugars 2.7g
Protein 3.5g 7%

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Roasted Cauliflower

Recipe #318267 | 50 min | 10 min prep | add private note
katew

By: katew
Aug 8, 2008

I think this is a Julie LeClerc recipe from a New Zealand magazine.

SERVES 6 (change servings and units)

Ingredients

Directions

  1. 1
    Heat oven 170 C.
  2. 2
    Cut cauli into small, even flowerets.
  3. 3
    Place in baking dish.
  4. 4
    Mix oil and garlic together.
  5. 5
    Drizzle over cauliflower.
  6. 6
    Season with salt and pepper.
  7. 7
    Toss well to coat.
  8. 8
    Roast 30 - 40 minutes till golden brown and tender.
  9. 9
    Scatter with parsley and pine nuts and serve.

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Featured Reviews for This Recipe

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From: morgainegeiser

On Jun 16, 2009

I love cauliflower and this is a nice recipe with a slightly different twist - loved the pine nuts, almost forgot them added them at the end. Made for Aus/NZ swap.

0 people found this review helpful

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    From: Sharon123

    On Dec 11, 2008

    I truly enjoyed this recipe with the pine nuts. I toasted them along with the cauliflower. I cut the florets up small, because I love the brown bits! Thank you for posting! Made for Australian Swap#23!

    0 people found this review helpful

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    From: Sydney Mike

    On Aug 29, 2008

    Used lemon pepper instead of the usual S&P, but otherwise followed the list of ingredients, & thought the toasted pine nuts added a great touch! Certainly a keeper of a recipe! [Made & reviewed as a kidnapped recipe in the Aus/NZ Special Recipe Swap #19]

    0 people found this review helpful

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    From: Kumquat the Cat's friend

    On May 21, 2009

    The combo of roasted garlic and pine nuts in this was wonderful. I drastically reduced the olive oil, and used about 1/4 cup pine nuts. I forget whether I roasted it 30 or 40 minutes, but we prefer tender cauliflower so I think I could have roasted it longer.

    1 person found this review helpful

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  • Read all 6 reviews

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