Middle Eastern Roasted Cauliflower Recipe Print Page

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Side Dishes

Photo by: Oxmoor House

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.

Oxmoor House JANUARY 2008

Yield: 4 servings (serving size: 3/4 cup)
Cook time:12 Minutes
Prep time:8 Minutes

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.

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

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Middle Eastern Roasted Cauliflower recipe