Roasted Rosemary Cauliflower -- e-w
Source of Recipe
Light & Tasty 2002 � J. Fritzler; Belen, NM
Roasted Rosemary Cauliflower -- e-w
Serves: 8
1 head cauliflower (2-1/2 lbs.), cut into 1-inch florets
4-1/2 tsp. olive � or � canola oil
2 tsp. minced fresh rosemary � or � 3/4 tsp. dried rosemary, crushed
1/2 tsp. salt
In a bowl, toss cauliflower with remaining ingredients until well coated. Arrange in a single layer in an ungreased 15-in x 10-in. x 1-in. baking pan. Roast, uncovered, at 450� for 25-30 minutes or until cauliflower is lightly browned and tender, stirring occasionally.
One 3/4-cup serving equals: 44 calories�3 gm fat (trace saturated)�0 cholesterol�161 mg sodium�4 gm carbohydrate�3 gm fiber�2 gm protein +++EXC: 1 vegetable�1/2 fat +++WWP:1
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