Delicious cauliflower recipe which is a great side for roasted meat!
Put rack in middle position and preheat to 450(F). Lightly oil a 9" pie plate. Core cauliflower, leaving head intact. Put head in pan and drizzle with 2 tablespoons of oil and sprinkle with 1/2 teaspoon of salt. Bake until tender, about one hour.
Whisk together lemon juice,capers, remaining salt in a small bowl. Whisk in the 1/4cup of oil.
Surround roasted cauliflower with parsley leaves and drizzle the cauliflower and parsley with the dressing.
Serve immediately.
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Serving Size: 1 Serving (127g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 75 | ||
Calories from Fat: 46 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.1g | 7 % | |
Saturated Fat 0.7g | 4 % | |
Monounsaturated Fat 3.6g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 71.9mg | 2 % | |
Potassium 403.4mg | 11 % | |
Total Carbohydrate 6.7g | 2 % | |
Dietary Fiber 3.2g | 13 % | |
Sugars, other 3.5g | ||
Protein 2.6g | 4 % | |
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: 75
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