Buttery Roasted Cauliflower

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Buttery Roasted Cauliflower Recipe

Photo: Jennifer Causey; Styling: Mindi Shapiro Levine

Serves 4 (serving size: about 3/4 cup)


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4 cups small cauliflower florets
2 large shallots, cut into wedges
Cooking spray
1 tablespoon canola oil
1 tablespoon butter, melted
3/8 teaspoon kosher salt
1/4 teaspoon black pepper
1 tablespoon chopped fresh chives
Fresh tarragon leaves (optional)


Active: 10 Minutes
Total: 25 Minutes

1. Place a jelly-roll pan in oven, and preheat oven to 450°F. (Leave pan in oven as it preheats.)

2. Place cauliflower and shallots on preheated pan; lightly coat vegetables with cooking spray, and toss with oil. Bake at 450°F until browned and tender, about 15 minutes. Drizzle with butter; toss to coat. Sprinkle with salt and pepper; top with chives and tarragon, if desired.

Created date

August 2016

Nutritional Information

Calories 104
Fat 6.7 g
Satfat 2.2 g
Monofat 3 g
Polyfat 1.1 g
Protein 3 g
Carbohydrate 10 g
Fiber 3 g
Cholesterol 8 mg
Iron 1 mg
Sodium 241 mg
Calcium 36 mg
Sugars 4 g
Est. Added Sugars 0 g