Rating: 4 stars
23 Ratings
  • 1 star values: 1
  • 2 star values: 3
  • 3 star values: 0
  • 4 star values: 5
  • 5 star values: 14

Enjoy this tangy roasted cauliflower dish as a side with sautéed fish or roasted chicken. 

Julianna Grimes
Recipe by Cooking Light March 2010

Gallery

José Picayo; Styling: Beverley Hyde

Recipe Summary

Yield:
6 servings (serving size: about 2/3 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 450°.

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  • Combine first 4 ingredients in a small roasting pan. Drizzle with oil; sprinkle with pepper and salt. Toss well to coat. Bake at 450° for 22 minutes or until cauliflower is browned and crisp-tender, stirring after 10 minutes. Sprinkle with parsley.

Nutrition Facts

176 calories; fat 10.1g; saturated fat 1g; mono fat 6.4g; poly fat 2.4g; protein 4.2g; carbohydrates 17.6g; fiber 4.2g; cholesterol 0mg; iron 1.2mg; sodium 585mg; calcium 42mg.
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