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Food and Nutrition

Cooking with Barbara Brown

 

 







 

Roasted Cauliflower and Mushrooms

  • 4 cups cauliflower flowerets (about 1 pound or 1 small head)

  • 1 cup fresh mushrooms, quartered (about 1/4 pound)

  • 1 tablespoon extra virgin olive oil

  • 2 teaspoons fresh lemon juice

  • 2 teaspoons cider vinegar

  • 1/2 teaspoon salt

  • 1/2 teaspoon black pepper

  • 2 cloves garlic, minced

  • 1/3 cup green onion, chopped

  1. Preheat oven to 350oF.  Treat a 9-inch square baking dish with nonstick vegetable spray.

  2. In the dish or a bowl mix all ingredients except green onions.  Pour evenly into the prepared baking dish.

  3. Bake, uncovered, 40 to 60 minutes.  Stir occasionally.  Dish is done when cauliflower is tender and vegetables are lightly browned. 

  4. Sprinkle with chopped green onions.

 Yields  6 servings.

Nutrition Facts
Servings per Recipe: 6 ...
Calories 48.................................                       Calories from fat 18

% Daily Value         

Total Fat 2g                                                                             4%
.........Saturated Fat trace                                                         2%
Cholesterol 0mg                                                                       0%
Sodium 202mg                                                                         8%
Carbohydrate 6g                                                                       2%
............Dietary Fiber 2g                                                            9%
Protein 2g                                                                                4%
Vitamin A: 1%                              Vitamin C: 63%         Folacin 13%
Calcium: 3%                                 Iron: 4%                Potassium 9%

Provided by:

Barbara Brown
Food Specialist
OSU Cooperative Extension Service
Stillwater, Oklahoma 74078-6141
bbrown@okstate.edu