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Ingredients
US|METRIC
4 SERVINGS
- 1 head cauliflower (about 7 cups florets removed)
- 3 Tbsp. olive oil (divided 2 tablespoons + 1 tablespoon)
- salt
- pepper
- 1 shallot (chopped)
- 2 cloves garlic (chopped)
- 1 Tbsp. fresh thyme
- 3 1/2 cups vegetable broth
- 1/4 cup half-and-half (heated)
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Directions
- Preheat the oven to 400°F.
- Spread the cauliflower florets onto the KitchenAid® Professional-Grade Nonstick Half Sheet Pan. Drizzle with 2 tablespoons olive oil and add salt and pepper to taste. Roast the cauliflower at 400°F for 30 minutes, turning once. Remove from the oven when done.
- In a KitchenAid® Sculptured Stainless Steel Stockpot, heat 1 tablespoon olive oil over medium heat. Sauté the shallots, garlic and thyme just until fragrant.
NutritionView More
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190Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories190Calories from Fat110 |
| % DAILY VALUE |
| Total Fat12g18% |
| Saturated Fat2.5g13% |
| Trans Fat |
| Cholesterol5mg2% |
| Sodium1070mg45% |
| Potassium590mg17% |
| Protein5g |
| Calories from Fat110 |
| % DAILY VALUE |
| Total Carbohydrate17g6% |
| Dietary Fiber4g16% |
| Sugars5g |
| Vitamin A15% |
| Vitamin C130% |
| Calcium8% |
| Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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