BBQ Chicken Cornbread
|Serving Per Recipe: 4|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 8g||12%|
|Saturated Fat 1g||5%|
|Total Carbs 9g||3%|
|Dietary Fiber 3g||12%|
|Vitamin A 2%|
|Vitamin C 120%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
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2 tablespoonsolive oil
1 teaspoonchopped garlic
1 teaspoonKosher salt
1/2 teaspooncracked black pepper
1/4 cupssun-dried tomatoes
2 tablespoonsfresh herbs, chopped
1 tablespoonred wine vinegar or 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 4 oz. roast chicken.
Herb-Roasted Cauliflower with Sun-Dried TomatoesAdd Your Comment