Nutrition Facts
Servings Per Recipe: 8
Serving Size: 1 serving
Amount Per Serving
Calories 80.6
Total Fat 6.0 g
Saturated Fat 3.6 g
Polyunsaturated Fat 0.3 g
Monounsaturated Fat 1.7 g
Cholesterol 15.6 mg
Sodium 178.1 mg
Potassium 328.7 mg
Total Carbohydrate 6.3 g
Dietary Fiber 2.8 g
Sugars 0.6 g
Protein 2.2 g
Vitamin A 7.5 %
Vitamin B-12 0.2 %
Vitamin B-6 12.2 %
Vitamin C 81.7 %
Vitamin D 0.0 %
Vitamin E 0.8 %
Calcium 2.7 %
Copper 2.4 %
Folate 15.1 %
Iron 3.3 %
Magnesium 4.2 %
Manganese 9.3 %
Niacin 3.0 %
Pantothenic Acid 7.0 %
Phosphorus 4.9 %
Riboflavin 4.3 %
Selenium 1.0 %
Thiamin 4.1 %
Zinc 2.1 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Spicy Oven-Roasted Cauliflower

View the full Spicy Oven-Roasted Cauliflower Recipe & Instructions

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Spicy Oven-Roasted Cauliflower

51 calories of Butter, unsalted, (0.50 tbsp)

27 calories of Cauliflower, raw, (0.13 head, large (6-7" dia))

2 calories of Granulated Sugar, (0.13 tsp)

1 calories of Paprika, (0.13 tsp)

0 calories of Pepper, black, (0.06 tsp)

0 calories of Cinnamon, ground, (0.03 tsp)

0 calories of Salt, (0.06 tsp)

0 calories of Cumin, ground, (0.03 tsp)

Nutrition & Calorie Comments  

I made this this evening for dinner and it was so delicious! I swapped the sugar for a no calorie sweetener and it worked fine. It was a very interesting taste. I'm happy I have left overs! Also, personally, I find splitting a cauliflower head into 8 serving sizes is too many.
I accidently used brown sugar as I wasn't paying attn to the box. I also used coconut oil and fried in a pan. Very good. I didn't have paprika on hand so I will try again using paprika.
This was surprisingly good--it has a kind of Middle Eastern vibe to it. I liked it better hot than warm, but it was tasty either way. I reduced the amount of sweetener in the recipe, using 1/4 tsp. of Splenda in place of sugar and used a combination of Smart Balance and olive oil instead of butter.
This was delicious!! Here are the changes I made - I used olive oil instead of butter and I just used enough to coat, not a specific measurement. I used Splenda with fiber instead of sugar. Also, I lowered the pepper to 1/4 tsp and upped the cumin to 1/2 tsp. Can't wait to make this again!!
This recipe was a hit at our Easter dinner. My oven only goes to 475, but it worked fine. Family's comments included "Leave out the sugar" and "More cumin, please!"