Roasted Cauliflower

Servings = 2 | Serving size =4 ounces cauliflower

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.

This recipe keeps well in the refrigerator.

	spray olive oil
8 ounces	cauliflower (broken into flowerets)
2 Tbsp	light spread (like Promise Buttery Spread Light or Smart Balance Light)
1/8 tsp	dried tarragon
1/8 tsp	dried marjoram
1/4 tsp	salt
	fresh ground black pepper (to taste)

Place a large skillet in the oven and preheat to 325°F. When the pan is hot spray lightly with oil and add the cauliflower.

Return the pan to the oven and roast the cauliflower for about 20 - 25 minutes tossing occasionally.

While the cauliflower is roasting place the spread, tarragon, marjoram, salt and pepper in a large bowl.

When the cauliflower is tender remove from the oven and transfer to the large bowl. Toss to melt the spread and coat the cauliflower and then serve.

Nutrition Facts

Serving size: 4 ounces cauliflower | Servings 2

Calories 76 | Calories from Fat 47

Amount Per Serving (% Daily Value)

Total Fat 5g (8%) | Saturated Fat 1g (7%)

Monounsaturated Fat 2g | Trans Fat 0g

Cholesterol 0 mg (0 %) | Sodium 406 mg (17 %)

Total Carbohydrates 6g (2%) | Sugars 5g

Dietary Fiber 3g (11%) | Protein 2g

Vitamin A 15% | Vitamin C 87 % | Calcium 3% | Iron 3%

Vitamin K 25 mcg  | Potassium  347 mg | Magnesium  17 mg