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Roasted Cauliflower with Shallots, Orange and Thyme

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Roasted Cauliflower with Shallots, Orange and Thyme
  • Prep 20 min
  • Total 1 hr 10 min
  • Servings 8
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Roasted cauliflower pairs perfectly with shallots and aromatic orange and thyme for a deliciously beautiful holiday side dish that will please the whole crowd (even vegans)!
Updated Apr 3, 2019

Ingredients

  • 2 medium heads cauliflower, cut into florets (9 to 10 cups)
  • 2 medium shallots, sliced
  • 1/3 cup olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 1 tablespoon chopped fresh thyme leaves
  • 2 teaspoons shredded orange peel
  • 1/4 cup toasted pine nuts, if desired

Steps

  • 1
    Heat oven to 400°F. Spray 18x13-inch rimmed pan with cooking spray.
  • 2
    In large bowl, mix cauliflower, shallots, olive oil, salt and pepper. Spread in pan. Roast 35 minutes; stir. Roast 15 to 20 minutes longer or until browned and tender.
  • 3
    Toss roasted cauliflower with thyme and orange peel. Top with pine nuts.

Tips from the Betty Crocker Kitchens

  • tip 1
    This side is great served hot but is equally yummy at room temperature.
  • tip 2
    For the prettiest shredded orange peel, use a channel knife, which is a favorite of bartenders.
  • tip 3
    Cooking Vegan? Always read labels to make sure each recipe ingredient is vegan. Products and ingredient sources can change.

Nutrition

130 Calories, 9g Total Fat, 3g Protein, 8g Total Carbohydrate, 3g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
130
Calories from Fat
80
Total Fat
9g
15%
Saturated Fat
1 1/2g
7%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
340mg
14%
Potassium
460mg
13%
Total Carbohydrate
8g
3%
Dietary Fiber
3g
13%
Sugars
3g
Protein
3g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
60%
60%
Calcium
4%
4%
Iron
4%
4%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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