Roasted Cauliflower with Olive Vinaigrette - 12g Carbs, 5g Fiber
From: www.health.com
Good to Know - -
Cauliflower could help boost your brainpower. The cruciferous veggie
contains the nutrient choline, which has been linked to better
decision-making, reasoning, and memory.
Prep: 20 min
Cook: 30 min
This Recipe Is:
Low Cholesterol
Low Sodium
3 lb cauliflower, preferably baby, cut into 3/4-inch slices
4 Tbsp olive oil, divided
Pinch of salt
1/2 tsp freshly ground black pepper, divided
1 garlic clove
1/3 cup brine-cured pitted olives, finely chopped
1 tsp finely grated lemon zest
1 Tbsp fresh lemon juice
1. Preheat oven to 450 degrees F with racks in upper and lower thirds.
Line 2 large (4-sided) baking pans with foil.
2. Arrange cauliflower on baking pans and drizzle with 2 tablespoons oil,
salt, and 1/4 teaspoon pepper. Roast, switching position of pans after
15 minutes, until golden in spots and just tender (30 minutes total).
3. While cauliflower roasts, mince and mash garlic to a paste and place
in a small bowl; whisk in remaining 2 tablespoons oil, olives, lemon zest
and juice, and remaining 1/4 teaspoon pepper. Arrange cauliflower on a
platter and drizzle with vinaigrette.
Servings: 6
Serving size: about 3/4 cup
Nutrition per Serving:
145 Calories, 10.3g Fat, 1.5g Sat, 7.1g Mono, 1g Poly, 0mg Cholesterol,
4g Protein, 12g Carbs, 5g Fiber, 1mg Iron, 135mg Sodium, 57mg Calcium
