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Roasted Cauliflower with Sage

Photo: Oxmoor House
Hands-on time 7 mins
Total time 18 mins
Yield Serves 6 (serving size: 3/4 cup)
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.

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

Nutrition 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

How to Make It

  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.

Cook's Notes

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.

Cooking Light Real Family Food