Eating Bird Food · by Brittany Mullins★ 5.0 (3)
Roasted Cauliflower
NUTRITION · PER SERVING40M COOK
CAL 7%·PRO 7%
CARBS 10G28% OF CAL
4G FIBER0G ADDED4G INTRINSIC2G OTHER4G TOTAL SUGAR
FAT 11G69% OF CAL
2G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Cauliflower florets roasted until golden and tender with simple seasoning of garlic powder, salt, and pepper. A versatile side dish that pairs with any main entrée.
sideamerican🍪 sheet pan🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Eating Bird Food →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 large head of cauliflower (about 6-8 cups, cut into 1-inch florets)
- 3 Tablespoons olive or avocado oil
- ½ teaspoon sea salt (plus more to taste)
- ¼ teaspoon ground pepper (plus more to taste)
- ½ teaspoon garlic powder
- Fresh parsley (chopped finely, for garnish)
At a glance
PER SERVING · TIME 40M
CAL 7%·PRO 7%
CARBS 10G28% OF CAL
4G FIBER0G ADDED4G INTRINSIC2G OTHER4G TOTAL SUGAR
FAT 11G69% OF CAL
2G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 57mg
- Total sugar
- 4g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 571mg
- Calcium
- 43mg
- Iron
- 0.93mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 57MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.