Monday, June 9, 2014

Balsamic Roasted Cauliflower with Dates and Pistachios

This is a Mediterranean inspired side dish that has an awesome combo of unique flavors!


7 cups cauliflower florets
3 tablespoons balsamic vinegar
1 Tablespoon olive oil
1 Tablespoon honey
¼ cup pitted and chopped medjool dates
¼ cup finely chopped pistachios
salt and pepper to taste
cooking spray


Preheat oven to 350 degrees. Put the cauliflower in a large bowl. In a small bowl, whisk together the olive oil, honey and vinegar. Add the vinegar mixture to the bowl with the cauliflower and toss to coat. Then place the veggies on a baking sheet coated with cooking spray and roast for 20 minutes, (turn/toss them half way through) until lightly browned and tender but firm when pierced with a fork. In last few minutes of roasting sprinkle the dates and pistachios over the cauliflower to lightly toast.

Makes 4 cups 8 servings

Serving size: 1/2 cup Calories  85  Protein  3 g Carb 13 g  Fiber  2.5 g Sugars 8 g Fat 4 g Saturated fat 0 g Sodium  45 mg


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