Roasted Cauliflower
The earthy flavors of cauliflower stand out due to the neutral flavor of canola oil.
INGREDIENTES
- 1 small cauliflower head (about 2 lb/900g)
- 2 Tbsp canola oil 30 mL
- 1/2 tsp salt 2 mL
- 1/2 tsp ground black pepper 2 mL
- 2 tsp garlic powder 10 mL
- juice of 2 lemons (about 1/4 cup/60 mL)
- 1 Tbsp minced fresh rosemary 15 mL
- 2 Tbsp chopped capers 30 mL
INSTRUCCIONES
- 1. Preheat oven at 400 °F (200 °C).
- 2. Cut cauliflower head into similar sized florets. In bowl, toss cauliflower with canola oil, salt, pepper, garlic powder. Spread on parchment-lined baking sheet. Roast for 35 minutes or until cauliflower is golden brown.
- 3. Toss with lemon juice, rosemary and capers. Serve warm.
RINDE
4 servings
TAMAÑO DE LA PORCIÓN
3/4 cup (175 mL)
ANÁLISIS NUTRICIONAL
Per Serving
| Calorías | 107 |
| Grasa total | 7 g |
| Grasa saturada | 0.5 g |
| Colesterol | 0 mg |
| Carbohidratos | 9 g |
| Fibra | 3 g |
| Azúcares | 3 g |
| Proteína | 3 g |
| Sodio | 463 mg |
| Potasio | 418 mg |
