Side Dishes : Vegetables Last Updated: Jul 28th, 2009 - 17:58:59 Roasted Cauliflower By Sandra Woodruff  Printer friendly page Yield: 4 servings 5 cups fresh cauliflower florets 1 1/2 tablespoons extra virgin olive oil 1/4 teaspoon dried marjoram, thyme, or sage 1/4 teaspoon salt scant 1/4 teaspoon coarsely ground black pepper 1. Preheat the oven to 450 degrees F. 2. Rinse the cauliflower with cool water and shake off the excess water, but do not pat completely dry. Coat a 9-by-13-inch pan with cooking spray and add the cauliflower to the pan. Drizzle with the olive oil and sprinkle with the marjoram, salt, and pepper. 3. Cover the pan with aluminum foil and bake for 20 minutes. Carefully remove the foil (steam will escape) and stir well. Bake for about 10 minutes more, stirring after 5 minutes, or until the cauliflower is tender and lightly browned. Serve hot. Nutritional Facts (per 3/4-cup serving) Calories: 76     Carbohydrates: 6 g    Fiber: 3 g     Fat: 5.3 g   Sat. Fat: 0.7 g Cholesterol: 0 mg Protein: 2.5 g    Sodium: 182 mg    Calcium: 29 mg GI rating: low Diabetic exchanges: 1 vegetable, 1 fat © Copyright 2005 by eatsmarttoday.com Top of Page