Thanksgiving is just around the corner, and who wouldn’t enjoy a holiday where food takes center stage? Roasted turkey is the star of the meal for most, but the side dishes that go along contribute most of the calories through carbohydrates and saturated fats.
This recipe provides a new twist for cauliflower. It avoids the saturated fat often found in the cheesy cauliflower recipes served at Thanksgiving. Olives, olive oil and pine nuts contain primarily monounsaturated fats, which are heart-healthy fat sources. You can lower the sodium in this recipe by eliminating the salt and substituting low-sodium olives.
- 1 pound cauliflower, cut into 1-inch florets
- 2 tablespoons extra virgin olive oil
- 2 tablespoons pine nuts
- 1/3 cup chopped pitted green olives
- 1 tablespoon chopped flat-leaf parsley
- 1 teaspoon drained capers
- Salt and freshly ground pepper, to taste
- Preheat oven to 425 degrees.
- In a shallow 1 ½ quart baking dish, toss the cauliflower with the oil and season with salt and pepper. Roast for 20 minutes, or until lightly browned in spots.
- Add the pine nuts, olives, parsley and capers. Toss and roast for another 10 minutes or until pine nuts are lightly toasted.
- Serve warm or at room temperature.
Servings: 4 | Calories: 135 | Fat: 12g | Saturated fat: 2g | Carbohydrate: 7g | Fiber: 3g | Protein: 3g | Sodium: 283mg
Recipe shared by Michelle Eaton, M.S., Registered Dietitian, ThedaCare