Roasted Cauliflower with Rosemary and Raisins
Servings: 4 servings
- 1 head of cauliflower stem removed and cut into 1/2 inch florets
- 1 sweet potato peeled and cut into 1/2 inch chunks
- 1 Tb fresh rosemary chopped + extra sprig for garnish
- 1 cup raisins or golden raisins
- 1/2 tsp curry powder
- 1/4 tsp cumin
- 1/4 tsp garam masala
- Olive oil for drizzling
- Salt and pepper to taste
Pre-heat oven to 400 degrees Fahrenheit and line a baking sheet with foil or parchment paper.
Toss the vegetables with the rosemary, olive oil and spices until well coated.
Roast vegetables for 20 minutes or until cauliflower begins soften and caramelizes on the edges.
After 20 minutes, scatter raisins and gently toss again. Continue roasting for another 10 minutes until the raisins begin to plump up.
Once done, allow vegetables to cool for a few minutes and serve.
Calories: 174kcal | Carbohydrates: 42g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 72mg | Potassium: 838mg | Fiber: 6g | Sugar: 4g | Vitamin A: 4611IU | Vitamin C: 72mg | Calcium: 52mg | Iron: 2mg