Source: Chef Guadalupe García de León | Category: Roasting, Side Dishes

Roasted Cauliflower

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

Roasted Cauliflower

Ingredients

  • 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

Instructions

  • 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.

Yield

4 servings

serving size

3/4 cup (175 mL)

nutritional analysis

Per Serving

Calories107
Total Fat7 g
Saturated Fat0.5 g
Cholesterol0 mg
Carbohydrates9 g
Fiber3 g
Sugars3 g
Protein3 g
Sodium463 mg
Potassium418 mg