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| General Category : Side Dish |
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| Food Group : Vegetables |
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| Cuisine Type : Vegetarian |
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| Preparation Method : Roast |
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| Other Criteria : Vegetarian |
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| If you haven't tried roasting cauliflower before, you won't believe how delicious it is. Tender and sweet, the roasted cauliflower takes on strong seasonings well. I like both of these recipes so much that I wouldn't know which to suggest you make first.(See Recipe link at bottom of page.) |
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Ingredients
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2 tbsp (30 ml) sesame oil |
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1 tbsp (15 mL) lime or lemon juice |
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4 tsp (20 mL) Indian curry paste |
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1/2 tsp (2 mL) salt |
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1 head cauliflower (about 3 lb/1.5 kg) |
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12 cloves garlic, peeled |
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1/4 cup (60 mL) chopped fresh coriander (optional) |
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Preparation
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In large bowl, stir together oil, lime juice, curry paste and salt. Cut cauliflower into florets; toss with garlic in curry mixture. Scrape into greased 12-cup (3 L) casserole dish; roast in 400°F (200°C) oven, stirring a few times, until tender and lightly browned, 50 to 60 minutes. Sprinkle with coriander (if using).
Makes 4 to 6 servings.
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Nutritional information
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Per each of 6 servings: about 93 cal, 273 g pro, 7 g total fat (1 g sat. fat), 8 g carb, 3 g fibre, 0 mg chol, 211 mg sodium. % RDI: 3% calcium, 4% iron, 1% vit A, 92% vit C, 25% folate.
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Source
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Homemakers Magazine: October 2005
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