Roasted Cauliflower

• 분량: 6 servings
• 총 시간: 50 minutes

재료

1 medium head cauliflower (about 2 pounds)

1/4 cup extra-virgin olive oil, plus extra for drizzling

Kosher salt and ground black pepper

방향

Note: This dish stands well on its own, drizzled with extra-virgin olive oil, or with our Sherry Vinegar-Honey Sauce, Curry-Yogurt Sauce, or Soy-Ginger Sauce. Also, some tasters liked spiced versions made with either curry powder or chili powder. Simply stir 2 teaspoons of either spice into the oil before seasoning the cauliflower in step 1.

Adjust oven rack to lowest position and heat oven to 475 degrees. Trim outer leaves of cauliflower and cut stem flush with bottom. Cut head into 8 equal wedges so that core and florets remain intact (see photo). Place wedges cut side down on foil- or parchment-lined rimmed baking sheet. Drizzle with 2 tablespoons oil and sprinkle with salt and pepper; gently rub to evenly distribute oil and seasonings. Gently flip cauliflower and season other cut side with remaining 2 tablespoons oil, salt, and pepper.

Cover baking sheet tightly with foil and cook for 10 minutes. Remove foil and continue to roast until bottoms of cauliflower pieces are golden, 8 to 12 minutes. Remove sheet from oven, and, using spatula, carefully flip wedges. Return sheet to oven and continue to roast until cauliflower is golden all over, 8 to 12 minutes longer. Season with salt and pepper to taste, drizzle with oil (or sauce), and serve immediately.

영양 정보

• 칼로리: 119
• 지방 전체: 9 g
• 포화 지방: 1 g
• 불포화 지방: 7 g
• 트랜스 지방: 0 g
• 콜레스테롤: 0 miligrams
• 나트륨: 374 miligrams
• 탄수화물 전체: 5 g
• 총 당류: 3 g
• 단백질: 3 g