Recipe of the Week: Italian Roasted Cauliflower

Adapted from Rachael Ray Everyday

We know that cauliflower has replaced all your favorite carbs. But we believe that cauliflower has staying power, especially when roasted and paired with just the right ingredients. Try this easy side dish that will get you excited about this cruciferous vegetable again!

 

Recipe makes 4 servings

Ingredients:

8 cups cauliflower florets

2 tbsp olive oil

1 tbsp drained capers

½ tsp crushed red pepper (optional)

1 tbsp red wine vinegar

1 clove garlic, grated

1 cup chopped parsley and mint

Lemon wedges

On a baking sheets, toss cauliflower with 1 tbsp olive oil, capers and crushed red pepper, season with salt and pepper to taste. Roast at 425 degrees until cauliflower is tender and browned in spots, or about 20 mins.

In a small bowl whisk 1 tbsp oil, red wine vinegar, garlic, salt and pepper. Toss with cauliflower and herbs and serve with lemon wedges.

Nutrition facts (per serving): 100 calories, 7g fat, 8g carbs, 4g fiber, 4g protein

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