Options

Format:
Include:
PRINT
See more
Photo: Oxmoor House Photo by: Photo: Oxmoor House

Roasted Cauliflower with Sage

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.

Oxmoor House SEPTEMBER 2012

  • Yield: Serves 6 (serving size: 3/4 cup)
  • Hands-on:7 Minutes
  • Total:18 Minutes

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.

Nutritional Information

Amount per serving
  • Calories: 55
  • Calories from fat: 0.0%
  • Fat: 2.4g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 0.3g
  • Protein: 2.7g
  • Carbohydrate: 7.3g
  • Fiber: 3.4g
  • Cholesterol: 0.0mg
  • Iron: 0.6mg
  • Sodium: 138mg
  • Calcium: 35mg
advertisement

Go to full version of

Roasted Cauliflower with Sage recipe

advertisement