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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (151g) Recipe makes 4 servings |
||
| Calories 95 | ||
| Calories from Fat 62 | (64%) | |
| Amount Per Serving | %DV | |
| Total Fat 6.9g | 10% | |
| Saturated Fat 1.0g | 4% | |
| Monounsaturated Fat 5.0g | ||
| Polyunsaturated Fat 0.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 334mg | 13% | |
| Potassium 437mg | 12% | |
| Total Carbohydrate 7.7g | 2% | |
| Dietary Fiber 3.6g | 14% | |
| Sugars 3.5g | ||
| Protein 2.9g | 5% | |
Roasted Cauliflower
By: Bobbie #3
Sep 9, 2008
Just spotted this recipe in my new Southern Living Magazine. I liked the idea that the cauliflower is fairly thinly sliced instead of just broken into flowerettes.
SERVES 4
Ingredients
- 2 tablespoons olive oil
- 1 head cauliflower (about 1 1/2 lb.)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Directions
1
Preheat oven to 425.2
Drizzle a 15x10 inch jelly rolll pan with 1 tablespoon of olive oil.3
Cut cauliflower vertically into 1/4 inch thick slices. Arrange in a single layer on prepared pan. Drizzle cauliflower with remaining olive oil; sprinkle with salt and pepper.4
Bake at 425 for 25 to 30 minutes or until golden brown. Sprinkle with additional salt to taste.
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- Course > Side Dishes
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- Preparation > Time to Make > < 60 mins
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