Roasted Cauliflower
A wonderful savory side dish that goes well with poultry.

• 1 medium head cauliflower, cut into 1 1/2-inch-wide florets (8 cups)
• 2 tablespoons extra-virgin olive oil
• 1/4 teaspoon salt

Put oven rack in middle position and preheat oven to 450°F.

Toss cauliflower with oil and salt in a large bowl. Spread in 1 layer in a large shallow baking pan (1 inch deep) and roast, stirring and turning over occasionally, until tender and golden brown, 25 to 35 minutes.

Per Serving: 66 Calories; 4g Fat (44.5% calories from fat); 1g Saturated Fat; 3g Protein; 7g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 176mg Sodium. Exchanges: 1 1/2 Vegetable; 1/2 Fat.

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