Whole Roasted Cauliflower
Cook time – 55 min
- Total time
- 65 minutes
- Preparation time
- 10 minutes
- Calories
- 140
- Portions
- 6
Directions
- Preheat oven to 425°F. Fill large saucepan 2/3 full with salted water and bring to a boil. Submerge cauliflower into water, blanching 2 minutes. Drain and transfer the cauliflower to baking pan, lined with foil and pat dry.
- Combine olive oil, coriander, sumac and salt in small bowl. Brush over surface of the cauliflower. Roast 50 minutes or until knife easily slides into the center of the cauliflower.
- Transfer cauliflower to a serving platter surrounded by spring mix. Drizzle olive oil and vinegar dressing over the cauliflower and spring mix.
Ingredients
- 1 medium to large DOLE® Cauliflower, leaves discarded
- 2 tablespoons olive oil
- ½ teaspoons salt
- 6 cups DOLE® Spring Mix
- Olive oil and vinegar dressing
Nutritional Facts
| Serving Per Container | |
| Serving Size | 183g |
| Calories | 140 |
| Entries | Daily value in %* |
|---|---|
| Total Fat (12 g) | 18% |
| Saturated Fat (1.5 g) | 8% |
| Polyunsaturated (1 g) | |
| Monounsaturated (8 g) | |
| Sodium (270 mg) | 11% |
| Total Carbohydrate (8 g) | 3% |
| Dietary Fiber (3 g) | 12% |
| Total Sugars (3 g) | |
| Protein (3 g) | |
| Calcium | 4% |
| Folate | 25% |
| Iron | 6% |
| Manganese | 20% |
| Pantothenic Acid | 10% |
| Potassium (550 mg) | 16% |
| Vitamin A | 25% |
| Vitamin B6 | 15% |
| Vitamin C | 120% |
| Vitamin K | 50% |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.