Roasting members of the brassica family brings out a hidden nutty sweetness that could change a few minds about these oft-maligned vegetables.
Makes 4 servings, 1 1/2 cups each
8 cups bite-size cauliflower florets (about 1 head), sliced
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt, or to taste
Freshly ground pepper to taste
Lemon wedges (optional)
Preheat oven to 450°F. Place florets in a large bowl with oil, salt and pepper and toss to coat. Spread out on a baking sheet. Roast the vegetables, stirring once, until tender-crisp and browned in spots, 15 to 25 minutes. Serve hot or warm with lemon wedges, if desired.
7 g fat (1 g sat, 5 g mono)
0 mg cholesterol
11 g carbohydrate
4 g protein
5 g fiber
351 mg sodium