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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (156g) Recipe makes 4 servings |
||
| Calories 126 | ||
| Calories from Fat 92 | (73%) | |
| Amount Per Serving | %DV | |
| Total Fat 10.3g | 15% | |
| Saturated Fat 1.5g | 7% | |
| Monounsaturated Fat 7.4g | ||
| Polyunsaturated Fat 1.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 43mg | 1% | |
| Potassium 438mg | 12% | |
| Total Carbohydrate 7.8g | 2% | |
| Dietary Fiber 3.7g | 14% | |
| Sugars 3.5g | ||
| Protein 2.9g | 5% | |
Ingredients
- 1 head cauliflower, broken into florets
- 3 tablespoons olive oil
- 1 teaspoon dried rosemary, crumbled
- salt and pepper
Directions
1
Preheat oven to 500 degrees.2
In jellyroll pan, toss cauliflower with oil and seasonings.3
Roast in middle of oven for 12 to 15 minutes, until browned in spots and tender.
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Featured Reviews for This Recipe
From: Luvs 2 Cook
On Jul 21, 2008
TPubmgjbd, your recipe was very tasty! It was so hot here I put on the grill to roast (indirect heat). The flavor was great. The caulifower had a sweet taste to it. It was an easy recipe to pull together. The only thing I did was added crushed garlic cloves (because we love garlic). Thanks again for this recipe.
From: Chef #896797
On Jul 20, 2008
I'm not a big fan of cauliflower, but i love making this when I want something to munch on while I watch tv. I normally cut the florets into thin flat pieces to get them crispier, and its a great healthy snack when you just have the munchies.
From: Hey Jude
On Aug 9, 2004
We loved this delicious cauliflower! It was horribly hot in my kitchen so I roasted this on my gas grill over indirect heat. I lit the two end burners, had them on 'high' and left the two middle burners turned off. Placed the cauliflower in an 8-inch foil pan, added the seasonings and roasted for about 13 minutes. Wonderful! Thank you for posting this easy, tasty recipe.
From: boomoo
On Nov 6, 2003
very easy, simple way to make a fun side dish. i've tried different combinations of oil and seasonings, all are fun and flavorful.
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