Serves 4 to 6.
Note: From Beth Dooley.
• 1 whole cauliflower, stem removed and trimmed, broken into florets
• 2 tbsp. extra-virgin olive oil
• 1 tbsp. coarse salt
• 2 tbsp. fresh orange juice
• 1 tbsp. orange zest
• 1/4 c. dried cranberries, optional
Preheat oven to 450 degrees. In a large bowl, toss the florets with the oil and spread out on a baking sheet so they do not touch. Sprinkle with the salt.
Roast, rotating the pan halfway through and stirring the florets, so that they are browned all over, about 20 to 25 minutes.
Transfer the cauliflower to a platter and drizzle with the orange juice, sprinkle with the zest and the dried cranberries, if using. Serve hot or at room temperature.
Nutrition information per each of 6 servings:
Calories 68 Fat 5 g
Sodium 970 mg Sat. fat 1 g
Carbs 6 g Calcium 24 mg
Protein 2 g Chol 0 mg
Dietary fiber 2 g
Diabetic exchanges per serving: 1 vegetable, 1 fat.