roasted cauliflower with red peppers
Prep time: 10 minutes Cook time: 20 minutes Makes 4 servings, 4 oz. each
- 4 cups cauliflower florets
- 1 large red bell pepper cut into 1-inch pieces
- 1 clove garlic, crushed
- 1 Tablespoon olive oil
- Ground black pepper
- Preheat oven to 400°F. In a large bowl, toss cauliflower, red pepper, garlic and oil until evenly coated.
- Arrange vegetables in a single layer on a large baking sheet. Roast vegetables 15 –20 minutes or until tender. Sprinkle with black pepper.
*Make sure all ingredients are listed as Kosher for Passover
Per serving: 70 calories, 4g fat, 0g saturated fat, 0mg cholesterol, 30mg sodium, 7g carbohydrate, 3g fiber, 2g protein
The nutritional content of recipes is calculated by a registered dietitian. Because ingredients and measurements may vary, the values we give are close approximations.