cookbook page 210
Preheat oven to 425
Pulse the cauliflower florets in a a food processor until rice-like (or grate on the grater holes of a box grater). Toss with the olive oil and salt. Spread over a rimmed baking sheet and roast, stirring occasionally, for 20 to 30 minutes.
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Serving Size: 1 Serving (216g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 61 | ||
Calories from Fat: 10 (16%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.1g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.6g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 354.9mg | 12 % | |
Potassium 648.5mg | 17 % | |
Total Carbohydrate 11.3g | 3 % | |
Dietary Fiber 5.4g | 21 % | |
Sugars, other 6g | ||
Protein 4.2g | 6 % | |
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: 61
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