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Roasted Cauliflower with Shallots, Orange and Thyme

roasted cauliflower with shallots, orange and thyme Side Dish
Roasted Cauliflower with Shallots, Orange and Thyme
  • Prep 20 min
  • Total 1 hr 10 min
  • Servings 8

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 April 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

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  • 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.

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

Nutrition Facts

Serving Size: 1 Serving
Calories
130
Calories from Fat
80
% Daily Value
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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