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Whole Roasted Cauliflower

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Total Time (minutes)
65
Difficulty
1
Servings
6
Ingredients
7
Total Prep Time: 15 minutes
Calories Per Serving: 140
Nutrients

Nutrition Facts

Serving Size 183g

Amount per serving
Calories 140 Calories from fat: 100
% Daily Value*
Fat 12 g 18 %
Saturated 1.5 g 8 %
Trans 0 g
Polyunsaturated Fat 1 g %
Monounsaturated Fat 8 g %
Cholesterol 0 mg 0 %
Sodium 270 mg 11 %
Potassium 550 mg 16 %
Carbohydrate 8 g 3 %
Fiber 3 g 12 %
Sugars 3 g
Protein 3 g
Vitamin A 25 %
Vitamin C 120 %
Calcium 4 %
Iron 6 %
Vitamin K 50 %
Vitamin B6 15 %
Folate 25 %
Pantothenic Acid 10 %
Manganese 20 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Mini GH LOGO

Ingredients

  • 1 medium to large DOLE® Cauliflower, leaves discarded 
  • 2 tablespoons olive oil 
  • 1 teaspoon ground coriander 
  • 1/2 teaspoon sumac 
  • 1/2 teaspoon salt 
  • 6 cups DOLE Spring Mix 
  • Olive oil and vinegar dressing

Directions

  1. Preheat oven to 425°F. Fill large saucepan 2/3 full with salted water and bring to a boil. Submerge cauliflower into water, blanching 2 minutes. Drain and transfer the cauliflower to baking pan, lined with foil and pat dry.
  2. Combine olive oil, coriander, sumac and salt in small bowl. Brush over surface of the cauliflower. Roast 50 minutes or until knife easily slides into the center of the cauliflower.
  3. Transfer cauliflower to a serving platter surrounded by spring mix. Drizzle olive oil and vinegar dressing over the cauliflower and spring mix.
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Whole Roasted Cauliflower Mini GH LOGO Prep Time:15 minutes Cook time:65 minutes Serves: 6
Nutrition facts: 140 Calories, 12 grams fat
Ingredients: 1 medium to large DOLE® Cauliflower, leaves discarded , 2 tablespoons olive oil , 1 teaspoon ground coriander , 1/2 teaspoon sumac , 1/2 teaspoon salt , 6 cups DOLE Spring Mix , Olive oil and vinegar dressing, Directions:Preheat oven to 425°F. Fill large saucepan 2/3 full with salted water and bring to a boil. Submerge cauliflower into water, blanching 2 minutes. Drain and transfer the cauliflower to baking pan, lined with foil and pat dry.Combine olive oil, coriander, sumac and salt in small bowl. Brush over surface of the cauliflower. Roast 50 minutes or until knife easily slides into the center of the cauliflower.Transfer cauliflower to a serving platter surrounded by spring mix. Drizzle olive oil and vinegar dressing over the cauliflower and spring mix.