Move over, potatoes. Cauliflower is stealing the side dish spotlight. It's low-carb, high-fiber profile makes cauliflower a winner for many people watching their calorie counts. Plus, roasted cauliflower takes on a richness you can't get from potatoes without adding butter and salt. Think of roasting or broiling as a calorie-free way to add buckets of flavor. Just be sure to preheat your pan so all sides of the cauliflower can cook without turning mushy. Using oil and chives mimics the flavors of mashed potatoes or a baked potato, but this simple cauliflower side is endlessly versatile for whatever you have on hand.
4 cups small cauliflower florets
2 large shallots, cut into wedges
1 tablespoon canola oil
1 tablespoon butter, melted
3/8 teaspoon kosher salt
1/4 teaspoon black pepper
1 tablespoon chopped fresh chives
Fresh tarragon leaves (optional)
Est. added sugars 0g
How to Make It
Place a jelly-roll pan in oven, and preheat oven to 450°F. (Leave pan in oven as it preheats.)
Place cauliflower and shallots on preheated pan; lightly coat vegetables with cooking spray, and toss with oil. Bake at 450°F until browned and tender, about 15 minutes. Drizzle with butter; toss to coat. Sprinkle with salt and pepper; top with chives and tarragon, if desired.
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