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| General Category : Side Dish |
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| Food Group : Vegetables, Fish |
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| Preparation Method : Roast |
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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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1 head cauliflower (about 3 lb/1.5 kg) |
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24 black olives (optional) |
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12 cloves garlic, peeled |
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8 anchovy fillets, minced |
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2 tbsp (30 mL) extra-virgin olive oil |
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1 tbsp (15 mL) lemon juice |
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1/2 tsp (2 mL) hot pepper flakes (or 1/4 tsp/1 mL pepper) |
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1/4 cup (60 mL) finely chopped flat-leaf parsley |
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Preparation
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Cut cauliflower into florets. In large bowl, toss cauliflower with olives (if using), garlic, anchovies, oil, lemon juice and hot pepper flakes. Scrape into greased 12-cup (3 L) baking dish; roast in 400°F (200°C) oven, stirring a few times, until tender and lightly browned, 50 to 60 minutes. Stir in parsley.
Makes 4 to 6 servings.
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Nutritional information
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Per each of 6 servings: about 90 cal, 4 g pro, 6 g total fat (1 g sat. fat), 7 g carb, 4 g fibre, 5 mg chol, 217 mg sodium. % RDI: 4% calcium, 6% iron, 2% vit A, 97% vit C, 26% folate.
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Source
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Homemakers Magazine: October 2005
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