The key to well-roasted cauliflower, with frizzled edges and sweet and tender middles, is to cook it at a high heat on a rack near the heat source, mostly on one side. You could stop there or, toward the end of cooking, shower it with grated Parmesan to crisp and add a salty boost. Follow the instructions in Step 1 to cut the cauliflower through the stem to create lots of flat sides, which yields more surface area for browning and cheese — in other words, more of the good stuff.
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Serving Size: 1 serving (48g) | ||
Recipe Makes: 4 servings | ||
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Calories: 251 | ||
Calories from Fat: 188 (75%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20.9g | 28 % | |
Saturated Fat 7.9g | 39 % | |
Monounsaturated Fat 10.5g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 33mg | 10 % | |
Sodium 592mg | 20 % | |
Potassium 47mg | 1 % | |
Total Carbohydrate 1.5g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 1.5g | ||
Protein 14.4g | 21 % | |
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: 251
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