Try this Roasted Cauliflower With Mustard Butter recipe, or contribute your own.
Suggest a better descriptionSource: Cuisine at Home #23
1. Preheat oven to 450°. Remove leaves from the base of the cauliflower; cut florets from stalk, halving larger ones. Toss florets and red potatoes with olive oil, salt, and pepper.
2. Place vegetables in single layers on two baking sheets. Roast in lower half of oven 10 minutes; stir, then rotate pans. Roast 8–10 more minutes, until tip of a knife can pierce vegetables easily.
3. While the vegetables are roasting, combine the butter, mustard, horseradish, and honey in a large mixing bowl. Add the roasted vegetables and parsley; toss to coat. Serve immediately.
Serving Suggestion: This is a great side dish for roast beef, roast pork, or turkey—try it at your next Thanksgiving dinner. The vegetables can be roasted while the turkey rests.
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Serving Size: 1 Serving (238g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 164 | ||
Calories from Fat: 74 (45%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.2g | 11 % | |
Saturated Fat 4.9g | 25 % | |
Monounsaturated Fat 2.2g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 20.4mg | 6 % | |
Sodium 108.6mg | 4 % | |
Potassium 820.2mg | 22 % | |
Total Carbohydrate 20.7g | 6 % | |
Dietary Fiber 5.2g | 21 % | |
Sugars, other 15.5g | ||
Protein 4.7g | 7 % | |
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: 164
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