Sicilian-Style Roasted Cauliflower

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By: The Homemakers Test Kitchen

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 link to Indian-Style Roasted Cauliflower.)

Ingredients

1 head cauliflower (about 3 lb/1.5 kg)

24 black olives (optional)

12 cloves garlic, peeled

8 anchovy fillets, minced

2 tbsp (30 mL) extra-virgin olive oil

1 tbsp (15 mL) lemon juice

1/2 tsp (2 mL) hot pepper flakes (or 1/4 tsp/1 mL pepper)

1/4 cup (60 mL) finely chopped flat-leaf parsley

Preparation

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 400F (200C) oven, stirring a few times, until tender and lightly browned, 50 to 60 minutes. Stir in parsley.

Makes 4 to 6 servings.

Serving(s): 4 to 6

Nutritional Information
Per each of 6 servings: about
Calories	90
Protein	4 g
Fat (total)	6 g
Sat. Fat	1 g
Carbohydrate	7 g
Fibre	4 g
Cholesterol	5 mg
Sodium	217 mg
Calcium	4 % RDI
Iron	6 % RDI
Vitamin A	2 % RDI
Vitamin C	97 % RDI
Folate	26 % RDI

Also in this menu:

7 nutritious dishes

Source

Homemakers Magazine: October 2005

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