Roasted Cauliflower - 11g Carbs, 5g Fiber
From: Dr Weil
Roasting members of the brassica family brings out a hidden
nutty sweetness that could change a few minds about these
oft-maligned vegetables.
Servings: 4
Serving Size: 1 1/2 cups each
8 cups bite-size cauliflower florets (about 1 head), sliced
2 Tbsp extra-virgin olive oil
1/2 tsp salt, or to taste
Freshly ground pepper to taste
Lemon wedges (optional)
Preheat oven to 450 degrees F.
Place florets in a large bowl with oil, salt and pepper and toss
to coat. Spread out on a baking sheet. Roast the vegetables, stirring
once, until tender-crisp and browned in spots, 15 to 25 minutes.
Serve hot or warm with lemon wedges, if desired.
Servings: 4
Serving Size: 1 1/2 cups each
Nutrition per Serving:
113 Calories, 7g Fat, 1g Sat, 5g Mono, 0mg Cholesterol,
4g Protein, 11g Carbs, 5g Fiber, 351mg Sodium
