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Roasted Curried Cauliflower
Servings = 4 | Serving size =about 5 ounces cauliflower
This recipe can be multiplied by 2, 3, 4.
This recipe will keep for a few days in the fridge. Reheat gently or use in salads.
| 1 medium | head cauliflower |
| spray olive oil | |
| 1/4 tsp | salt |
| fresh ground black pepper | |
| 1/2 tsp | curry powder |
Place a medium-sized skillet in the oven and preheat to 300F.
When the oven is hot, spray the pan lightly with olive oil. Place the cauliflower in the pan, then spray the cauliflower liberally with olive oil.
Place the pan back in the oven and cook for 10 minutes. Remove and toss cauliflower and spray liberally with olive oil (again), then sprinkle with salt, pepper, and curry powder. Return the pan to the oven for another 10 minutes or until cauliflower is al dente.
Serve.
Nutrition Facts
Serving size: about 5 ounces cauliflower | Servings 4
Calories 57 | Calories from Fat 21
Amount Per Serving (% Daily Value)
Total Fat 2g (4%) | Saturated Fat 0g (2%)
Monounsaturated Fat 2g | Trans Fat 0g
Cholesterol 0 mg (0 %) | Sodium 189 mg (8 %)
Total Carbohydrates 8g (3%) | Sugars 3g
Dietary Fiber 4g (15%) | Protein 3g
Vitamin A 0% | Vitamin C 111 % | Calcium 3% | Iron 4%
Vitamin K 25 mcg | Potassium 440 mg | Magnesium 22 mg
"Cauliflower is nothing but cabbage with a college education."
-Mark Twain, Author
The refrigerator light goes on...
I love cauliflower. It goes so well with so many seasonings. This is a quick and easy side dish that is delicious with spicier recipes like my Ginger Cilantro Flank Steak.
Even though it's white and we generally think of the green leafy vegetables as being high in Vitamin K, cauliflower is a bit higher so you might want to avoid it if you are on Coumadin.
