Middle Eastern Roasted Cauliflower - 9g Carbs, 2g Fiber - 2 pts plus
Recipe By:
Serving Size: 8
Preparation Time: 0:00
Categories: Condiment - Low Cal (Less than 300 cal) - Lower Carbs - Low Fat (Less than 30%) - Vegan
6 cups cauliflower florets -- (about 1 head)
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground cumin
1/4 teaspoon curry powder
1/8 teaspoon ground cinnamon
1/2 cup canned petite diced tomatoes -- drained
1/4 cup raisins
1 tablespoon chopped fresh parsley
1. Preheat oven to 500 degrees F.
2. Combine first 7 ingredients in a large bowl; toss well. Place cauliflower on a foil-lined jelly-roll pan. Bake at 500 degrees F for 12 minutes or until lightly browned, stirring once after 5 minutes. Combine tomatoes, raisins, and parsley in a large bowl. Stir in cauliflower. Serve warm or at room temperature.
Servings: 8
Serving size: 3/4 cup
CALORIES 47; FAT 2g; PROTEIN 1.4g; CARB 7.2g; FIBER 1.8g; CHOL 0"; IRON 0.5mg; SODIUM 163mg; CALC 23mg
Instead of cutting a head of cauliflower into florets, you can use 2 (10 3/8-ounce) packages of florets.
Cuisine: "MidEastern"
Source: "Cooking Light Complete Meals in Minutes"
S(Formatted by Chupa Babi): "Oct 2013"
Yield: "6 cups"
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Per Serving (excluding unknown items): 53 Calories; 2g Fat (29.0% calories from fat); 2g Protein; 9g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 192mg Sodium.
Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat.
Recipe By:
Serving Size: 8
Preparation Time: 0:00
Categories: Condiment - Low Cal (Less than 300 cal) - Lower Carbs - Low Fat (Less than 30%) - Vegan
6 cups cauliflower florets -- (about 1 head)
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground cumin
1/4 teaspoon curry powder
1/8 teaspoon ground cinnamon
1/2 cup canned petite diced tomatoes -- drained
1/4 cup raisins
1 tablespoon chopped fresh parsley
1. Preheat oven to 500 degrees F.
2. Combine first 7 ingredients in a large bowl; toss well. Place cauliflower on a foil-lined jelly-roll pan. Bake at 500 degrees F for 12 minutes or until lightly browned, stirring once after 5 minutes. Combine tomatoes, raisins, and parsley in a large bowl. Stir in cauliflower. Serve warm or at room temperature.
Servings: 8
Serving size: 3/4 cup
CALORIES 47; FAT 2g; PROTEIN 1.4g; CARB 7.2g; FIBER 1.8g; CHOL 0"; IRON 0.5mg; SODIUM 163mg; CALC 23mg
Instead of cutting a head of cauliflower into florets, you can use 2 (10 3/8-ounce) packages of florets.
Cuisine: "MidEastern"
Source: "Cooking Light Complete Meals in Minutes"
S(Formatted by Chupa Babi): "Oct 2013"
Yield: "6 cups"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 53 Calories; 2g Fat (29.0% calories from fat); 2g Protein; 9g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 192mg Sodium.
Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat.
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