Oven-roasted Cauliflower

From the Editors of Live Right Live Well

Bored with steamed cauliflower? Create a whole new taste and texture sensation by oven-roasting it with olive oil and spices. Cauliflower turns toasty and brown, soft and caramelly when prepared this way. You might even convince non-cauliflower eaters to convert! Serve this low-calorie, fiber-rich vegetable as often as possible -- it’s full of cancer-fighting antioxidants and vitamin K, which may help reduce the risk of bone fractures.

Makes 5 servings (1 cup each)

Ingredients
1 large head cauliflower (about 2 to 2 1/2 pounds)
2 tablespoons extra-virgin olive oil
3/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
3/4 teaspoon crushed red pepper

Directions
1. Preheat oven to 450 F.

2. Coat a rimmed baking sheet (10 x 15 x 1 inch or larger) with vegetable cooking spray.

3. Wash, dry and remove leaves from cauliflower.

4. Break or cut into small, bite-sized pieces or florets.

5. Toss cauliflower pieces in large bowl with olive oil and all seasonings, making sure to coat all pieces.

6. Arrange cauliflower in single layer on baking sheet.

7. Roast, stirring once, until cauliflower is tender, golden and brown in many spots, about 20 to 30 minutes. Serve immediately.

Nutrition information (per serving)
107 calories
3.5 g protein
10 g carbohydrates
7 g fat (0 g saturated)
0 mg cholesterol
53 mg sodium
41 mg calcium
0.9 mg iron
87 mg vitamin A
80 mg vitamin C
4 g fiber

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	<h1>Oven-roasted Cauliflower</h1>

From the Editors of <a href="http://www.liverightlivewell.com">Live Right Live Well</a>

<img src="http://www.liverightlivewell.com/partner/content/worldnow-ftp/archive/2010-10-18/recipe/roasted_cauliflower/images/large.jpg" width="170" height="130" alt="Oven-roasted Cauliflower"/>
	Bored with steamed cauliflower? Create a whole new taste and texture sensation by oven-roasting it with olive oil and spices. Cauliflower turns toasty and brown, soft and caramelly when prepared this way. You might even convince non-cauliflower eaters to convert! Serve this low-calorie, fiber-rich vegetable as often as possible -- it’s full of cancer-fighting antioxidants and vitamin K, which may help reduce the risk of bone fractures.
Makes 5 servings (1 cup each)
Ingredients 1 large head cauliflower (about 2 to 2 1/2 pounds) 2 tablespoons extra-virgin olive oil 3/4 teaspoon garlic powder 1/4 teaspoon salt 1/4 teaspoon pepper 3/4 teaspoon crushed red pepper
Directions 1.  Preheat oven to 450 F. 
2.  Coat a rimmed baking sheet (10 x 15 x 1 inch or larger) with vegetable cooking spray.
3.  Wash, dry and remove leaves from cauliflower.
4.  Break or cut into small, bite-sized pieces or florets.
5.  Toss cauliflower pieces in large bowl with olive oil and all seasonings, making sure to coat all pieces.
6.  Arrange cauliflower in single layer on baking sheet.
7.  Roast, stirring once, until cauliflower is tender, golden and brown in many spots, about 20 to 30 minutes. Serve immediately.
Nutrition information (per serving) 107 calories 3.5 g protein 10 g carbohydrates 7 g fat (0 g saturated) 0 mg cholesterol 53 mg sodium 41 mg calcium 0.9 mg iron 87 mg vitamin A 80 mg vitamin C 4 g fiber
	
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