Middle Eastern Roasted Cauliflower

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.

Yield: 4 servings (serving size: 3/4 cup)
Recipe from Oxmoor House

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Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 107
  • Fat: 3.6g
  • Saturated fat: 0.5g
  • Protein: 3.6g
  • Carbohydrate: 17.5g
  • Cholesterol: 0mg
  • Iron: 1mg
  • Sodium: 377mg
  • Calories from fat: 30%
  • Fiber: 4.1g
  • Calcium: 46mg

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

  1. Preheat oven to 500°.
  2. . 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.
  3. . Combine tomatoes, raisins, and parsley in a large bowl. Stir in cauliflower. Serve warm or at room temperature.
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