Try this Roasted Cauliflower recipe, or contribute your own.
Suggest a better description1. Mix raisins, conola oil, rice wine vinegar, sea salt, paprika and black pepper. Then throw it all in a blender and blend until smooth. (Vinaigrette)
2. Bring a pot of water with a tsp of salt to boil.
3. Pre-heat oven to 400 degrees.
4. Clean the cauliflower and remove the stand and leaves.
5. Once the water boils, blanch the cauliflower for about 4-5 minutes or until for-tender. Then remove it from the bath.
6. Place the cauliflower in the baking pan, drizzle oil on top, season with truffle salt, and sprinkle on a little bit of the spice rub too
7. Place the baking pan of cauliflower in the oven until it lightly browns.
8. Pour about 4 tbsp of vinaigrette on top of each cauliflower. Then top it off with grated armesan, pomegranate seeds, and toasted pine nuts.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (395g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 285 | ||
Calories from Fat: 85 (30%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.5g | 13 % | |
Saturated Fat 0.9g | 4 % | |
Monounsaturated Fat 3.2g | ||
Polyunsanturated Fat 4g | ||
Cholesterol 0mg | 0 % | |
Sodium 968.4mg | 33 % | |
Potassium 1266.1mg | 33 % | |
Total Carbohydrate 47.9g | 14 % | |
Dietary Fiber 9.6g | 39 % | |
Sugars, other 38.3g | ||
Protein 8.7g | 12 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 285
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