8 cups cauliflower - bite-size florets, sliced
2 tablespoons oil, olive, extra virgin
1/2 teaspoon salt
pepper, black ground - to taste
lemon - wedges, optional
Preheat oven to 450°F. Place florets in a large bowl with oil, salt and pepper and toss to coat.
Spread out on a baking sheet. Roast the vegetables, stirring once, until tender-crisp and browned in spots, 15 to 25 minutes.
Serve hot or warm with lemon wedges, if desired.
Nutritional Information (per serving)
Saturated Fat: 1g
Dietary Fiber: 4g
Total Fat: 7g
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