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    Roasted Rosemary Cauliflower -- e-w


    Source of Recipe


    Light & Tasty 2002 – J. Fritzler; Belen, NM
    Roasted Rosemary Cauliflower -- e-w
    Serves: 8

    1 head cauliflower (2-1/2 lbs.), cut into 1-inch florets
    4-1/2 tsp. olive – or – canola oil
    2 tsp. minced fresh rosemary – or – 3/4 tsp. dried rosemary, crushed
    1/2 tsp. salt

    In a bowl, toss cauliflower with remaining ingredients until well coated. Arrange in a single layer in an ungreased 15-in x 10-in. x 1-in. baking pan. Roast, uncovered, at 450º for 25-30 minutes or until cauliflower is lightly browned and tender, stirring occasionally.

    One 3/4-cup serving equals: 44 calories…3 gm fat (trace saturated)…0 cholesterol…161 mg sodium…4 gm carbohydrate…3 gm fiber…2 gm protein +++EXC: 1 vegetable…1/2 fat +++WWP:1
 

 

 

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