Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
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Ann Taylor Pittman
This Story Originally Appeared On cookinglight.com

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Credit: Jennifer Causey; Styling: Mindi Shapiro Levine

Recipe Summary

active:
10 mins
total:
25 mins
Yield:
Serves 4 (serving size: about 3/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place a jelly-roll pan in oven, and preheat oven to 450°F. (Leave pan in oven as it preheats.)

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  • Place cauliflower and shallots on preheated pan; lightly coat vegetables with cooking spray, and toss with oil. Bake at 450°F until browned and tender, about 15 minutes. Drizzle with butter; toss to coat. Sprinkle with salt and pepper; top with chives and tarragon, if desired.

Nutrition Facts

104 calories; fat 6.7g; saturated fat 2.2g; mono fat 3g; poly fat 1.1g; protein 3g; carbohydrates 10g; fiber 3g; cholesterol 8mg; iron 1mg; sodium 241mg; calcium 36mg; sugars 4g.
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