Middle Eastern Roasted Cauliflower Recipe
Combine mild cauliflower with the aromatic spices of the Middle East for a distinctive side dish. Instead of cutting a head of cauliflower into florets, you can use 2 (10 3/8-ounce) packages of florets.
Prep Time: 8 minutes
Cook Time: 12 minutes
Yield: 4 servings (serving size: 3/4 cup)
Ingredients
6 cups cauliflower florets (about 1 medium head)
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground cumin
1/4 teaspoon curry powder
1/8 teaspoon ground cinnamon
1/2 cup canned petite diced tomatoes, drained
1/4 cup raisins
1 tablespoon chopped fresh parsley
Preparation
- Preheat oven to 500°.
- Combine first 7 ingredients in a large bowl; toss well. Place cauliflower on a foil-lined jelly-roll pan. Bake at 500° for 12 minutes or until lightly browned, stirring once after 5 minutes.
- Combine tomatoes, raisins, and parsley in a large bowl. Stir in cauliflower. Serve warm or at room temperature.
Calories:107 (30% from fat)
Fat: 3.6g (sat 0.5g)
Protein: 3.6g
Carbohydrate: 17.5g
Fiber: 4.1g
Cholesterol: 0mg
Iron: 1mg
Sodium: 377mg
Calcium: 46mg
Source
Oxmoor House Healthy Eating Collection, Oxmoor House, JANUARY 2008
thank you for sharing this Cauliflower Recipes .i love all Cauliflower Recipes so much.
ReplyDeleteThank you! I am vegetarian and love Lebanese style veggies! Very tasty way to enjoy cauliflower.
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