Roasted Cauliflower

Roasted Cauliflower Recipe
Randy Mayor; Lydia DeGaris-Pursell
Mellow, slightly sweet roasted garlic and onions round out the flavor of cauliflower.

Yield:

4 servings (serving size: 1 cup)

Recipe from

Nutritional 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

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

Preparation

Preheat oven to 500°.

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

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.

Note:

November 2002
My Notes

Only you will be able to view, print, and edit this note.

Add Note