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VEGETABLE SIDE DISHES:
Roasted Cauliflower with Tomato
and Green Olives
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Roasted
Cauliflower with Tomato
and Green Olives |
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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 |
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Modified from Second Helpings
from Union Square Cafe |
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CLICK HERE to view
discussion about this recipe on
The Recipe Girl blog.
PRINT this Recipe
RATE this Recipe
Ratings:
****Restaurant
Quality- would
make it again.
"My husband is not a huge cauliflower fan. I am- so I'm
always trying to find recipes that he'll eat! He absolutely LOVED
this recipe. I think it was the roasting of the cauliflower.
It brought out a different flavor. The addition of the green
olives was good too. I used the canned green olives rather than
bottled. I'll definitely be making this one again."
-San Diego, CA
***Hey, This One's a
Keeper- would
make it again.
"Great combination of flavors!"
-Fran in Texas
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