Very yummy and with the right amount of kick.
Source: Margot Dillon
Preheat oven to 425 deg F. Line a baking sheet with foil.
Toss cauliflower florets with olive oil. Spread on prepared baking sheet. Roast for 45 min to 1 hour until tender. Toss halfway through baking.
Prepare sauce: whisk or blend remaining ingredients together. While cauliflower is still warm, toss with 2/3 of sauce. Keep remaining sauce as dip on the side.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (713g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 224 | ||
Calories from Fat: 55 (25%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.2g | 8 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 3.7g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 0mg | 0 % | |
Sodium 111.9mg | 4 % | |
Potassium 2761.3mg | 73 % | |
Total Carbohydrate 36.5g | 11 % | |
Dietary Fiber 13g | 52 % | |
Sugars, other 23.6g | ||
Protein 15.3g | 22 % | |
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: 224
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