Roasted Cauliflower and Tomatoes with Indian Spices
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 178.5
- Total Fat: 11.3 g
- Cholesterol: 0.0 mg
- Sodium: 198.1 mg
- Total Carbs: 18.4 g
- Dietary Fiber: 5.2 g
- Protein: 4.1 g
IntroductionThis is a great meal anytime of year, but very comforting and warming for winter if using the cayenne. This is a great meal anytime of year, but very comforting and warming for winter if using the cayenne.
Cauliflower florets, from 1 head medium (5-6" diam.)
4 quartered medium roma tomatoes
3 Garlic cloves. pressed or minced
1 tbsp Garam Masala (Indian Spice Mix)
1/2 tsp Cayenne red pepper powder (optional)
1/2 tsp Morton Lite Salt 50% Less Sodium Than Table Salt
1/2 tsp McCormick Black Peppercorn Grinder (whole peppercorns)
5 tbsp Lemon juice, fresh
3 tbsp Extra virgin olive oil
Cilantro leaves, snipped
You may substitute curry for the garam masala. Also, to make a complete protein meal, you may add 1 (15 oz.) of rinsed and drained chickpeas or navy beans. Making these alterations will change the nutritional content. Cilantro has not been included in the nutritional information.
Measure garlic, garam masala, cayenne if using, salt and pepper into large mixing bowl. Whip the spice coating with a spoon to blend. Add vegetables to bowl and toss to coat.
Line a rimmed baking sheet with aluminum foil and spray with oil. Place vegetables in a single layer on the baking sheet. Roast until cauliflower has softened, 25-30 minutes.
While still hot, sprinkle with lemon juice and snipped cilantro leaves. Serve immediately.
Serving Size: Makes 4 servings.