Ingredients:
1 head cauliflower, cut into florets
1 Tbsp olive oil
Black pepper to taste
1/4 cup hot sauce
1 Tbsp trans fat free margarine, melted
1/4 cup reduced-fat blue cheese or ranch dressing
4 celery stalks, sliced into 3-inch sticks
1 head cauliflower, cut into florets
1 Tbsp olive oil
Black pepper to taste
1/4 cup hot sauce
1 Tbsp trans fat free margarine, melted
1/4 cup reduced-fat blue cheese or ranch dressing
4 celery stalks, sliced into 3-inch sticks
Preheat oven to 425°.
In a large bowl, toss the cauliflower florets with the oil, and pepper. On a baking sheet, arrange the florets in a single layer. Roast, turning halfway through cooking, for 45 minutes, or until lightly golden. Transfer the cauliflower back to the large bowl.
Add the hot sauce and margarine to the cauliflower and toss to coat. Serve immediately with blue cheese dressing for dipping and celery sticks on the side.
Makes 4 (1/2 Cup Servings)
In a large bowl, toss the cauliflower florets with the oil, and pepper. On a baking sheet, arrange the florets in a single layer. Roast, turning halfway through cooking, for 45 minutes, or until lightly golden. Transfer the cauliflower back to the large bowl.
Add the hot sauce and margarine to the cauliflower and toss to coat. Serve immediately with blue cheese dressing for dipping and celery sticks on the side.
Makes 4 (1/2 Cup Servings)
Nutritional Info Per Serving: 96 calories; 5 g fat; 1 mg cholesterol; 10 g carbs;
3 g protein; 3 g fiber; 645 mg sodium
3 g protein; 3 g fiber; 645 mg sodium
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