This recipe is NOT safe for Coumadin (warfarin) users.
Avoid this recipe if you are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is safe for those who are sensitive to gluten.
"A cauliflower is a cabbage that went to college."
-Mark Twain, Author
I often overlook cauliflower in the market because I am fixed on something "green." Easy, quick and delicious, this is the perfect side dish for almost any meal (even though it's white and not green).
Servings: 2 | Serving size: 4 ounces cauliflower
Cooking Time: 30 Minutes
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||unsalted butter|
|1/8 tsp||dried tarragon|
|1/8 tsp||dried marjoram|
|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.
Serving size: 4 ounces cauliflower
Amount Per Serving
|Calories 76||Calories from Fat 47|
|% Daily Value|
|Total Fat 5g||8%|
|Saturated Fat 1g||7%|
|Monounsaturated Fat 2g|
|Trans Fat 0g|
|Total Carbohydrates 6g||2%|
|Dietary Fiber 3g||11%|
|Vitamin A 15%||Vitamin C 87%|
|Calcium 3%||Iron 3%|
|Vitamin K 25 mcg||Potassium 347 mg|
|Magnesium 17 mg|