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4HB Roasted Curried Cauliflower To Die For
A delicious recipe prepared by
jbbentz
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Nutrition Facts
| Serving Size | 1/5 | ||
|---|---|---|---|
| Number of Servings | 5 | ||
| Amount Per Serving | |||
| Calories | 57 | ||
| Calories from Fat | 0 | ||
| % Daily Value* | |||
| Total Fat | 0.2 g | 0 % | |
| Saturated Fat | 0 g | 0 % | |
| Trans Fat | 0 g | ||
| Polyunsaturated Fat | 0 g | ||
| Monounsaturated Fat | 0 g | ||
| Cholesterol | 0 mg | 0 % | |
| Sodium | 70 mg | 3 % | |
| Potassium | 700 mg | 20 % | |
| Total Carbohydrate | 12 g | 4 % | |
| Dietary Fiber | 6 g | 23 % | |
| Sugars | 6 g | ||
| Other Carbs | 0 g | ||
| Protein | 4.6 g | 9 % | |
| Vitamin A | 0 % | ||
| Vitamin C | 178 % | ||
| Calcium | 5 % | ||
| Iron | 6 % | ||
| Vitamin D | 0 % | ||
| Vitamin E | 1 % | ||
| Vitamin K | 123 % | ||
| Thiamin | 9 % | ||
| Riboflavin | 9 % | ||
| Niacin | 6 % | ||
| Vitamin B6 | 26 % | ||
| Folic Acid | 0 % | ||
| Vitamin B12 | 0 % | ||
| Biotin | 0 % | ||
| Pantothenic Acid | 15 % | ||
| Phosphorus | 10 % | ||
| Iodine | 0 % | ||
| Magnesium | 9 % | ||
| Zinc | 4 % | ||
| Selenium | 2 % | ||
| Copper | 0 % | ||
| Manganese | 18 % | ||
| Chromium | 0 % | ||
| Molybdenum | 0 % | ||
| * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |||
List of Ingredients
- 2 servings of Cauliflower, raw (1 head, medium (5-6" dia))
Recipe Description
DIRECTIONS:
1. Preheat oven to 500°F.
2. Break cauliflower into medium-small florets and place into large bowl or baking
pan. Be sure the pieces are as evenly sized as possible, or they will cook unevenly.
The smaller you make the pieces, the quicker they will cook and the more
caramelized they will become (which I consider a good thing).
3. Drizzle cauliflower pieces generously with olive oil and season well with salt and
curry powder.
4. Distribute evenly in a single layer at the bottom of a baking pan. If necessary, use a
second baking pan to be sure the pieces aren’t too crowded.
5. Cover the pans with foil and place into the oven.
6. Roast, covered for 10-15 minutes. The cauliflower should be slightly soft and start
looking translucent. If not replace foil and cook another 5 minutes.
7. When the cauliflower has finished steaming, remove the foil and toss with tongs.
8. Continue to roast, stirring every 8-10 minutes until the tips of the cauliflower begin
to brown and become crisp. Do this for approximately 30-35 minutes.
9. Adjust salt to taste (you will probably need another sprinkle) and serve.
Latest Eaters
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Bobbiemcc ate this food 48 days ago
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drtaz ate this food Monday, June 27, 2011
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SuzannaDanna ate this food Saturday, June 4, 2011
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SuzannaDanna ate this food Saturday, June 4, 2011
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calypsovalambe ate this food Saturday, May 28, 2011
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