tablespoon red wine vinegar (Alternate: white wine vinegar)
Core cauliflower and divide into florets. Place in a bowl and toss with olive oil, garlic, salt and pepper. Place on a baking sheet with a lip and roast in oven for 30-35 minutes, stirring occasionally.
Toss roasted cauliflower with tomatoes, herbs and vinegar. Place in a serving bowl and serve warm or room temperature.
Serve 1 cup cauliflower on a plate with chicken burgers or 4 oz. roast chicken.
Serving Size 151g
Servings Per Recipe 4
Amount Per Serving (* % of Daily Value)
Total Fat8g (12%)
Saturated Fat 1g (5%)
Trans Fat 0g
Total Carbohydrate9g (3%)
Dietary Fiber 3g
Vitamin A 2%
Vitamin C 120%
* Percent of Daily Values are based on a 2,000 calorie diet.
** This is a representation of the nutrition label. The actual nutrition label may vary slightly.
nancy reber - athol, MA
4/16/2014 4:37:26 PM
I cant wait to try this it looks sooo good
Bessie Williams - Conyers, GA
4/16/2014 6:13:26 AM
I am trying this TONIGHT!!!!!!!
Anna White - Winchester, VA
4/16/2014 4:57:07 AM
Sounds Yummy Gonna Make This Tonight !
tanyua cook - chicago, IL
4/15/2014 7:59:24 PM
i love all of the items you have mix together and time and how great everything looks cant wait to try this meal my self. thanks
Marie Ballard - LARGO, FL
4/15/2014 7:40:25 PM
This is a wonderful delicious side to any meal. It is low calorie and I prefer veggies over most other side dishes.
A very healthy alternative to other side dishes.
lois morelock - rogersville, TN
4/15/2014 7:14:58 PM
This recipe is so colorful and tasty. Great with chicken.