• 1 head cauliflower (about 2 pounds), cut into florets
  • 1 tbsp extra virgin olive oil
  • 1/2 tsp ground nutmeg
  • 1/4 tsp salt


Preheat oven to 375°. Line a baking sheet with aluminum foil and spray with nonstick spray. Place cauliflower florets on baking sheet. Drizzle with olive oil and sprinkle with nutmeg and salt. Use your hands to evenly coat cauliflower in oil and spices. Roast cauliflower 30-35 minutes or until cauliflower is tender and nicely browned.

Makes 4 servings
Serving Size: ½ – ¾ cup


Calories 77
Fat 4g
Saturated Fat 0.6g
Cholesterol 0mg
Sodium 202mg
Potassium 547mg
Carbohydrate 9.5g
Fiber 4.6g
Sugar 0.1g
Protein 3.6g

Adapted from: Food Network’s Ellie Krieger, MS, RD, LDN