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Roasted Cauliflower
By Sandra Woodruff
Mar 28, 2006, 19:04
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
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