Salt and Vinegar Roasted Cauliflower
This simple Salt and Vinegar Roasted Cauliflower is bursting with flavor and perfect as a snack or side dish!
- 1 ½ lbs 24 ounces cauliflower florets, (this is the amount I got from chopping up one head of cauliflower)
- 2 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- ½ teaspoon salt
Pre-heat the oven to 425 degrees. Line a baking sheet with parchment paper or aluminum foil and set aside.
Place the cauliflower florets in a large mixing bowl and drizzle with the olive oil. Toss to coat. Drizzle with the vinegar and toss to coat again. Sprinkle with the salt and toss a third time to coat.
Transfer the coated florets to the prepared baking sheet, arranging them in a single layer with a bit of room for each piece to “breathe” to allow them to get crispy (you may need to use more than one baking sheet depending on the size of the sheet). Bake for 30-35 minutes until parts of the florets are golden and a bit crispy. Is desired, you may add a bit more salt or vinegar to taste before serving.
MyWW SmartPoints per (3.5 ounce) serving:(SP calculated using the recipe builder on weightwatchers.com)
Green: 2 SmartPoints/ Blue: 2 SmartPoints/ Purple: 2 SmartPoints
Weight Watchers Points Plus:
3 per (3.5 ounce) serving (PP calculated using a Weight Watchers brand PointsPlus calculator and the nutrition information below)
Nutrition Information per (3.5 ounce) serving:
103 calories, 9 g carbs, 4 g sugars, 7 g fat, 1 g saturated fat, 3 g protein, 4 g fiber (from myfitnesspal.com)