Roasted Cauliflower – Low Sodium Version
Servings
2Serving size
4 ounces cauliflower
COOKING TIME
30 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
This recipe keeps well in the refrigerator.
Ingredients
| 1 floweret Cauliflower, raw (broken into flowerets) |
| 2 Tbsp. Unsalted butter |
| 1/8 tsp., ground Dried tarragon |
| 1/8 tsp. Dried marjoram |
| 1/8 tsp. Salt |
Instructions
Place a large skillet in the oven and preheat to 325°F. When the pan is hot spray lightly with oil and add the cauliflower.
Return the pan to the oven and roast the cauliflower for about 20 - 25 minutes tossing occasionally.
While the cauliflower is roasting place the spread, tarragon, marjoram, salt and pepper in a large bowl.
When the cauliflower is tender remove from the oven and transfer to the large bowl. Toss to melt the spread and coat the cauliflower and then serve.
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Special Diet Information
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Lactose
Avoid this recipe if you are lactose intolerant.
Recipe Notes
I often overlook cauliflower in the market because I am fixed on something “green.” Easy, quick and delicious, this is the perfect side dish for almost any meal (even though it’s white and not green).