Source: Chef Guadalupe García de León | Catégorie: Rôtissage, Plats d’accompagnement

Roasted Cauliflower

The earthy flavors of cauliflower stand out due to the neutral flavor of canola oil.

Roasted Cauliflower

INGRÉDIENTS

  • 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

PRÉPARATION

  • 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.

RENDEMENT

4 servings

PORTION

3/4 cup (175 mL)

VALEUR NUTRITIVE

Per Serving

Calories107
Lipides7 g
Gras saturés0.5 g
Cholestérol0 mg
Glucides9 g
Fibres3 g
Sucres3 g
Protéines3 g
Sodium463 mg
Potassium418 mg