ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Buttery Roasted Cauliflower

Photo: Jennifer Causey; Styling: Mindi Shapiro Levine

Active time 10 mins
Total time 25 mins
Yield

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

Ingredients

  • 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)

Nutrition 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

How to Make It

  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.