* Exported from MasterCook *
Middle Eastern Roasted Cauliflower
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 30%)
Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 cups cauliflower florets -- (about 1 head)
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground cumin
1/4 teaspoon curry powder
1/8 teaspoon ground cinnamon
1/2 cup canned petite diced tomatoes -- drained
1/4 cup raisins
1 tablespoon chopped fresh parsley
1. Preheat oven to 500°.
2. Combine first 7 ingredients in a large bowl; toss well. Place
cauliflower on a foil-lined jelly-roll pan. Bake at 500° for 12 minutes or
until lightly browned, stirring once after 5 minutes.
Combine tomatoes, raisins, and parsley in a large bowl. Stir in
cauliflower. Serve warm or at room temperature.
Yield: 8 servings (serving size: 3/4 cup).
CALORIES 47; FAT 2g; PROTEIN 1.4g; CARB 7.2g; FIBER 1.8g; CHOL 0"; IRON
0.5mg; SODIUM 163mg; CALC 23mg
Instead of cutting a head of cauliflower into florets, you can use 2 (10
3/8-ounce) packages of florets.
Cuisine:
"MidEastern"
Source:
"Cooking Light Complete Meals in Minutes"
S(Formatted by Chupa Babi):
"Oct 2013"
Yield:
"6 cups"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 53 Calories; 2g Fat (29.0% calories
from fat); 2g Protein; 9g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol;
192mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0
Fruit; 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
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