Roasted Cauliflower with Sage

Photo: Oxmoor House
Cauliflower gets as bad a rap as Brussels sprouts. But kids will adore this oven-roasted version, which caramelizes the sugars, leaving it incredibly sweet.

Yield:

Serves 6 (serving size: 3/4 cup)

Recipe from

Recipe Time

Hands-on: 7 Minutes
Total: 18 Minutes

Nutritional Information

Calories 55
Caloriesfromfat 0.0 %
Fat 2.4 g
Satfat 0.3 g
Monofat 1.7 g
Polyfat 0.3 g
Protein 2.7 g
Carbohydrate 7.3 g
Fiber 3.4 g
Cholesterol 0.0 mg
Iron 0.6 mg
Sodium 138 mg
Calcium 35 mg

Ingredients

1 (1 3/4-pound) head cauliflower, trimmed and cut into 1 1/2-inch florets
1 tablespoon olive oil
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
2 tablespoons fresh sage leaves
2 teaspoons grated lemon rind

Preparation

1. Preheat oven to 500°.

2. Place a large baking sheet in oven. Heat 5 minutes.

3. While pan heats, place cauliflower in a large bowl. Drizzle cauliflower with oil; toss until coated. Sprinkle with pepper and salt; toss well. Spread cauliflower in a single layer on hot pan.

4. Bake at 500° for 12 minutes or until browned and tender. Transfer cauliflower to a bowl. Add sage and lemon rind; toss well. Serve immediately.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Amanda Haas,

Cooking Light Real Family Food

September 2012