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Pepper-Roasted Cauliflower

Pepper-Roasted Cauliflower

Ingredients (5)

  • 16 cups cauliflower, cut into small, even-size florets (from 2 large heads)
  • 1/4 cup soy sauce
  • 2 tablespoons vegetable oil
  • 1 teaspoon coarsely ground black pepper
  • 2 teaspoons granulated sugar
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Nutritional Information
  • Calories93
  • Fat4.15g
  • Saturated fat0.52g
  • Trans fat0.03g
  • Carbs12.26g
  • Fiber4.42g
  • Sugar5.17g
  • Protein4.79g
  • Cholesterol
  • Sodium501.99mg
  • Nutritional Analysis per serving (8 servings) Powered by

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Cauliflower is one of those vegetables that go from ho-hum to stellar once roasted. The addition of soy sauce and pepper in this recipe makes for a salty-peppery-sweet snack. Try it as a healthy side to our classic mac and cheese recipe.

This dish was featured as part of our Spicy Holiday Cocktail Party menu.

Tips for Christmas

Instructions

  1. 1Heat the oven to 450°F and arrange a rack in the middle. Combine all ingredients in a large bowl and toss to coat. Allow to marinate for 20 minutes, tossing cauliflower occasionally.
  2. 2Arrange half of the cauliflower in a single layer on a baking sheet. Roast until tender and slightly blackened, about 20 minutes.
  3. 3Remove from the oven and repeat with remaining cauliflower. Serve hot or at room temperature.

Beverage pairing: Tablas Creek Esprit de Beaucastel Blanc, California. Cauliflower has a nice blend of sweet and bitter, and here it’s accented by the lift of pepper and the umami of soy sauce. It deserves a complex wine, and this white is one of the most complex and delicious California delivers. A blend of white Rhône grapes, the unoaked wine merges honeyed notes of tropical fruits with a slightly bitter floral flavor, all held together by a stirring minerality.

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