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Wonderful roasted flavor
combination...
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1 head |
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cauliflower,
stem trimmed, cut into 2-inch florets |
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¼ cup |
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olive oil |
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kosher salt |
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freshly
ground black pepper |
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2 cups |
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quartered
and thinly sliced onion |
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1 tsp |
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chopped
garlic |
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1 tsp |
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coarsely
chopped fresh oregano |
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½ cup |
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pitted and
sliced green olives |
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1 cup |
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seeded and
diced tomatoes |
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1 Tbs |
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chopped
fresh parsley |
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1 |
Preheat oven to
450°F. |
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2 |
Toss cauliflower in
a bowl with 2 Tbsp. of olive oil, ½ tsp. salt, and 1/8
tsp. black pepper. Spread out in a single layer on a
cookie sheet and roast until the cauliflower is just
tender and lightly browned, about 20 minutes. |
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3 |
Meanwhile, heat
remaining 2 Tbsp. oil in large skillet over medium-high
heat. Add the onion and cook until it is lightly browned
but still has crunch, about 4 minutes. Stir in the
garlic, oregano, olives, ¾ tsp. of salt and ¼ tsp. black
pepper; cook a few seconds until the garlic is fragrant
but not brown. Stir in the tomato and parsley, cook for
30 seconds, and remove from the heat. |
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4 |
When the cauliflower
has finished roasting, return the tomato-onion mixture
to high heat, toss in cauliflower, and sauté quickly to
combine and heat through. Serve hot or at room
temperature. |
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Servings: 4 |
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Nutrition Facts |
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Amount Per Serving |
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Calories |
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226.10 |
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Calories From Fat (40%) |
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91.32 |
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% Daily Value |
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Total Fat
10.46g |
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16% |
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Saturated Fat 1.49g |
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7% |
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Cholesterol
0.00mg |
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0% |
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Sodium
269.21mg |
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11% |
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Potassium
1331.77mg |
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38% |
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Carbohydrates
30.52g |
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10% |
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Dietary Fiber 11.48g |
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46% |
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Sugar 13.26g |
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Sugar Alcohols 0.00g |
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Net Carbohydrates
19.03g |
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Protein
8.57g |
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17% |
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WW Points 4.5 |
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Recipe Source |
| Modified
from Second Helpings from Union Square
Cafe |
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