Name: Roasted Cauliflower with Banana Peppers
Total time: 55 min
Ingredients: 2 pounds cauliflower (1 medium head), cut into 2-inch florets; 3 medium shallots, sliced; ⅓ cup extra-virgin olive oil; ¾ teaspoon salt; ½ teaspoon ground pepper; ½ cup sliced pickled banana peppers; ½ cup torn fresh mint; ¼ cup pine nuts, toasted

Ingredients

2 pounds cauliflower (1 medium head), cut into 2-inch florets
3 medium shallots, sliced
⅓ cup extra-virgin olive oil
¾ teaspoon salt
½ teaspoon ground pepper
½ cup sliced pickled banana peppers
½ cup torn fresh mint
¼ cup pine nuts, toasted

Directions

Step 1

Preheat oven to 400 degrees F.

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Step 2

Toss cauliflower, shallots, oil, salt and pepper in a large bowl. Divide between 2 large rimmed baking sheets. Roast, stirring once halfway, until starting to brown, about 20 minutes.
Step 3

Add banana peppers and toss to combine. Continue to roast, stirring once, until the cauliflower is tender and browned, 15 to 20 minutes more. Serve topped with mint and pine nuts.

Nutrition Facts

Serving Size: 3/4 cup

Per Serving:

150 calories; protein 3g; carbohydrates 8.2g; dietary fiber 2.8g; sugars 2.4g; fat 12.6g; saturated fat 1.7g; vitamin a iu 322.3IU; vitamin c 56mg; folate 71mcg; calcium 39.1mg; iron 1.6mg; magnesium 32.1mg; potassium 398.2mg; sodium 330.3mg.

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Ingredients

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Ingredients

Directions

Nutrition Facts