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Berbere Roasted Cauliflower

Cauliflower is a cruciferous vegetable in the same family as broccoli, cabbage, and kale. It has a mild, slightly nutty flavor and a dense, compact head called a “curd,” typically white but also found in purple, orange, and green varieties. Because of its neutral taste and versatile texture, cauliflower can be roasted, steamed, mashed, riced, or blended into soups and sauces.
Cauliflower is nutrient-dense while being naturally low in calories and carbohydrates, making it a popular choice for heart-friendly and low-carb eating patterns.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Side Dish
Cuisine American, Ethiopian
Servings 4
Calories 117 kcal

Equipment

  • 1 cutting board
  • 1 knife
  • 1 roasting pan

Ingredients
  

  • 1 large cauliflower cut into florets
  • 2 tbsp olive oil
  • 1.5 tsp Berbere
  • 1/4 tsp salt
  • 1/8 tsp pepper

Instructions
 

  • Preheat the oven to 400°F.
  • Line a baking sheet with parchment paper
  • Cut the cauliflower into floret pieces
  • Place the cauliflower onto the roasting pan
  • Drizzle the cauliflower with the olive oil
  • Sprinkle with the Berbere , salt and pepper.
  • Mix well to thoroughly coat the cauliflower
  • Roast the cauliflower for 15 minutes. Stir the cauliflower and roast for another 10 minutes until the cauliflower is brown and the stems are tender when pierced with a fork.

Notes

The nutritional information is automatically calculated and can vary based on ingredients and products used.

Nutrition

oxalates: 3mgCalories: 117kcalCarbohydrates: 11gProtein: 4gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 266mgPotassium: 629mgFiber: 4gSugar: 4gVitamin A: 5IUVitamin C: 102mgVitamin E: 1mgVitamin K: 37µgCalcium: 47mgIron: 1mgMagnesium: 32mgPhosphorus: 93mgSelenium: 1µgZinc: 1mg
Keyword Berbere, cauliflower
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