Heat oven to 400. Cut 1 head cauliflower into florets. Toss with 1 tbsp. olive oil, 1/4 teaspoon salt and 1/8 teaspoon pepper. Place on a baking sheet. Roast at 400 for 25 minutes, turning once halfway through, until browned. Refrigerate leftovers.
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|Serving Size: 1 Serving (579g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 66 (32%)|
|Amt Per Serving||% DV|
|Total Fat 7.3g||10 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 5g|
|Polyunsanturated Fat 1g|
|Cholesterol 0mg||0 %|
|Sodium 172.7mg||6 %|
|Potassium 1743.9mg||46 %|
|Total Carbohydrate 30.6g||9 %|
|Dietary Fiber 14.4g||58 %|
|Sugars, other 16.1g|
|Protein 11.4g||16 %|
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Calories per serving: 204
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