Roasted Cauliflower
This recipe was originally one of Martha Stewart's but I've adjusted it to make it more to my taste. This has become my DH's favorite vegetable recipe. In fact, we love it so much that the two of us usually pig out on the whole recipe.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 2 tablespoons extra virgin olive oil
- 1 teaspoon garlic salt
- 1/2 teaspoon pepper
- 1 tablespoon balsamic vinegar
- 2 lbs cauliflower
- 1/2 teaspoon chili powder (i use ancho chile powder)
- Carbohydrate 12.7789317727196 g
- Cholesterol 0 mg
- Fat 3.45591036769231 g
- Fiber 5.70334813461538 g
- Protein 4.52386107361644 g
- Saturated Fat 0.480564206596154 g
- Serving Size 1 1 serving(s) (234g)
- Sodium 214.415634348009 mg
- Sugar 7.07558363810418 g
- Trans Fat 0.155548538192308 g
- Calories 89 calories
{ "@type": "ItemList", "itemListElement": [ "Preheat oven to 450 degrees.", "Trim head of cauliflower and cut into bite-sized florets.", "Dry cauliflower well.", "Drizzle with olive oil (you may need more than 2 T) then sprinkle with garlic salt, pepper, and chile powder.", "You can adjust seasonings according to your personal preferences.", "Toss cauliflower until seasonings are well distributed.", "Pour into a greased baking pan and bake for 20- 25 minutes, stirring once or twice.", "Cauliflower should be a dark, golden brown when baking is completed.", "Remove from oven and pour into a serving dish.", "Top with balsamic vinegar and toss well." ] }
