ROASTED CAULIFLOWER
1 medium head cauliflower, about 2 pounds
2 tablespoons olive oil or vegetable oil
2 tablespoons butter, melted
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground pepper

Rinse the cauliflower and cut into serving-sized pieces. Place in a large zipper bag. In a small bowl, mix the oil, melted butter and seasonings; pour into the bag with the cauliflower. Seal the bag and gently toss to coat teh cauliflower with oil. Be careful that the bag doesn't come open. Spread the cauliflower in single layer on a large rimmed baking sheet. Bake at 400 about 25-30 minutes, turning the cauliflower every 10 minutes. Roast until it is browned on the edges and tender.

Makes 4-6 servings
Can be frozen

Per 1/4 recipe: 168 Calories; 13g Fat; 5g Protein; 12g Carbohydrate; 6g Dietary Fiber; 6g Net Carbs
Per 1/6 recipe: 112 Calories; 9g Fat; 3g Protein; 8g Carbohydrate; 4g Dietary Fiber; 4g Net Carbs

Although this tastes ok, I didn't think it was anything spectacular like the recipe claimed. I had to make this earlier in the day so maybe it will be nicer with the pan drippings from the pot roast I'll be making later.


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