Roasted Cauliflower
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 180 |
| pro | 4 g |
| total fat | 16 g |
| sat. fat | 1 g |
| carb | 8 g |
| fibre | 5 g |
| chol | 0 mg |
| sodium | 458 mg |
| % RDI: | - |
| calcium | 3 |
| iron | 6 |
| vit A | 2 |
| vit C | 135 |
| folate | 37 |
A bit of curry paste and chopped fresh herbs liven up these tender roasted florets.
Ingredients
- 1/4 cup vegetable oil
- 1 tbsp mild curry paste
- 3/4 tsp salt
- 1 (about 3 lb/.5 kg) head cauliflower
- 1/4 cup chopped fresh coriander or fresh parsley
- 1 tbsp chopped fresh chives
Preparation
In large bowl, stir together oil, curry paste and salt ; set aside. Cut cauliflower into florets; add to curry paste mixture and toss to coat.
Spread cauliflower mixture evenly on greased large rimmed baking sheet; roast in 400°F (200°C) oven, stirring once, until tender and browned, about 1 hour. Sprinkle with chopped coriander and chives.
Additional information :
Bonus: Instead of serving mashed potatoes, steam cauliflower florets until tender and mash with butter or olive oil, salt and pepper. Garnish with chives.
Source : Canadian Living Magazine: September 2003
- Keywords : Sides; Vegetarian; Roast; Cauliflower; Curry; Parsley;
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