Roasted Indian Cauliflower

Choose cauliflower from a variety of colors. Look for solid heavy heads, and avoid those with brown spots to make this lemon rigatoni.

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  • Makes: 4 servings
  • Makes: 4 main-dish servings
  • Prep: 15 mins
  • Roast: 30 mins 425°F

Roasted Indian Cauliflower

Directions

  1. Preheat oven to 425 degrees F. Line a 15x10x1-inch baking pan with foil; set aside. In a large bowl stir together oil, sugar, mustard seeds, ginger, turmeric, cumin, coriander, salt, and crushed red pepper. Halve any large carrots lengthwise. Add carrots and cauliflower to spice mixture; toss to coat.
  2. Transfer vegetables to the prepared baking pan. Roast about 30 minutes or until vegetables are tender and starting to brown on the edges, stirring twice.
  3. Transfer roasted vegetables to a serving dish. Sprinkle with cilantro. Serve with lime wedges to squeeze over vegetables.
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Nutrition Facts (Roasted Indian Cauliflower)

  • Per serving:
  • 146 kcal ,
  • 8 g fat
  • (1 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 4 g monounsaturated fat ),
  • 0 mg chol. ,
  • 376 mg sodium ,
  • 18 g carb. ,
  • 5 g fiber ,
  • 8 g sugar ,
  • 4 g pro.
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