Middle Eastern Roasted Cauliflower

Middle Eastern Roasted Cauliflower Recipe
Oxmoor House
Combine mild cauliflower with the aromatic spices of the Middle East for a distinctive side dish. Instead of cutting a head of cauliflower into florets, you can use 2 (10 3/8-ounce) packages of florets.
4

Worthy of a special occasion

Yield:

4 servings (serving size: 3/4 cup)

Recipe from

Oxmoor House

Recipe Time

Prep: 8 Minutes
Cook: 12 Minutes

Nutritional Information

Calories 107
Fat 3.6 g
Satfat 0.5 g
Protein 3.6 g
Carbohydrate 17.5 g
Cholesterol 0 mg
Iron 1 mg
Sodium 377 mg
Caloriesfromfat 30 %
Fiber 4.1 g
Calcium 46 mg

Ingredients

6 cups cauliflower florets (about 1 medium head)
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground cumin
1/4 teaspoon curry powder
1/8 teaspoon ground cinnamon
1/2 cup canned petite diced tomatoes, drained
1/4 cup raisins
1 tablespoon chopped fresh parsley

Preparation

Preheat oven to 500°.

. Combine first 7 ingredients in a large bowl; toss well. Place cauliflower on a foil-lined jelly-roll pan. Bake at 500° for 12 minutes or until lightly browned, stirring once after 5 minutes.

. Combine tomatoes, raisins, and parsley in a large bowl. Stir in cauliflower. Serve warm or at room temperature.

Note:

Oxmoor House Healthy Eating Collection

January 2008
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