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
| Calories | 107 |
| Lipides | 7 g |
| Gras saturés | 0.5 g |
| Cholestérol | 0 mg |
| Glucides | 9 g |
| Fibres | 3 g |
| Sucres | 3 g |
| Protéines | 3 g |
| Sodium | 463 mg |
| Potassium | 418 mg |
