Try this Pasta Cauliflower Pepperoni Bake recipe, or contribute your own.
Suggest a better description-Heat oven to 425 degrees. On a large rimmed baking sheet, toss the cauliflower, oil, 1/2 tsp salt and 1/4 tsp pepper. Roast 12 minutes
-Cook pasta according to package directions. Drain the pasta and return it to the pot.
-Add tomatoes to the cauliflower, toss to combine and roast for 6 minutes more. Scatter pepperoni over the vegetables and roast until the caulifflower is golden brown and tender, 6-8 minutes more. Toss the pasta with the cauliflower mixture and parsley.
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Serving Size: 1 Serving (68g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 31 | ||
Calories from Fat: 16 (52%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.8g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 1.2g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 58.7mg | 2 % | |
Potassium 200.8mg | 5 % | |
Total Carbohydrate 3.5g | 1 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 1.9g | ||
Protein 1.3g | 2 % | |
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: 31
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