Savor the tasty simplicity of this roasted cauliflower recipe from the UPMC Catering Department.
Coated with a blend of olive oil and seasonings and roasted to perfection, these cauliflower florets are tender yet firm. A sprinkle of parsley adds a refreshing touch.
This quick and easy side dish or snack will please your taste buds with every bite. You can also use them in the meatless, buddha bowl.
What You Need to Make Roasted Cauliflower Florets
- 2 oz. fresh, mini cauliflower florets.
- 1/8 oz. 90/10 olive oil blend.
- 2 ¼ tsp. no-salt garlic and herb seasoning.
- < 1/8 tsp. herb seasoning.
- 1/8 tsp. parsley flakes.
How to Make Roasted Cauliflower Florets
- Preheat convection oven to 425° F.
- In a properly sized bowl, gently mix the cauliflower florets with the olive oil.
- Add the spice and salt blends, mix to coat.
- Place on a full-sized sheet tray sprayed with pan release.
- Roast the cauliflower in the oven for 5 to 7 minutes. Remove from the oven right away and taste for doneness. Cauliflower should have an al dente (slightly underdone center) taste.
- Pan up and garnish with parsley.
Roasted Cauliflower Florets Nutrition Facts
Yield: 1 2 oz.serving
Portion: 1 2 oz. serving
- Calories = 38 kcal.
- Carbs = 3.5 gm.
- Protein = 1.7 gm.
- Fat = 2.5 gm.
- % Cal./Fat = 52.5%.
- Chol. = 0 mg.
- Sodium = 13 mg.
- Fiber/Dietary = 1.8 gm.
- Calcium = 19 mg.
