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Roasted Cauliflower

Randy Mayor; Lydia DeGaris-Pursell
Yield 4 servings (serving size: 1 cup)
Mellow, slightly sweet roasted garlic and onions round out the flavor of cauliflower.

Ingredients

  • 2 teaspoons olive oil
  • 2 medium onions, quartered
  • 5 garlic cloves, halved
  • 4 cups cauliflower florets (about 1 1/2 pounds)
  • Cooking spray
  • 1 tablespoon water
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon chopped fresh flat-leaf parsley

Nutrition Information

  • calories 94
  • caloriesfromfat 30 %
  • fat 3.1 g
  • satfat 0.4 g
  • monofat 1.8 g
  • polyfat 0.5 g
  • protein 4.5 g
  • carbohydrate 15.4 g
  • fiber 5.4 g
  • cholesterol 0.0 mg
  • iron 1.1 mg
  • sodium 408 mg
  • calcium 63 mg

How to Make It

  1. Preheat oven to 500°.

  2. Heat oil in a large skillet over medium heat. Add onions and garlic; cook 5 minutes or until browned, stirring frequently. Remove from heat.

  3. Place onion mixture and cauliflower in a roasting pan coated with cooking spray. Combine water and mustard; pour over vegetable mixture. Toss to coat; sprinkle with salt and pepper. Bake at 500° for 20 minutes or until golden brown, stirring occasionally. Sprinkle with parsley.