xiaoxl/recipe_data huggingface dataset:
Keto Mushroom-Stuffed Chicken Breasts
Category: meat-and-poultry
By fabeveryday

This rich and hearty keto-friendly meal is perfect for those on low-carb diets. Serve it with your favorite vegetables or veggie 'rice.'

Ingredients:
4  skinless, boneless chicken breast halves
2 tablespoons butter
1 (8 ounce) package baby portabella mushrooms, sliced
2 cloves garlic, minced
½ teaspoon thyme
1 (8 ounce) package cream cheese
¼ teaspoon salt
toothpicks
2 tablespoons Dijon mustard
2 tablespoons grated Parmesan cheese, or as needed

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Set an oven rack in the center of the oven. Place chicken breasts between 2 sheets of heavy plastic on a solid, level surface. Firmly pound with the smooth side of a meat mallet to 1/2-inch thickness. Melt butter in a saucepan over medium heat. Add mushrooms and cook until softened, about 4 minutes. Add garlic and thyme and cook until mushrooms are tender and most of the liquid has evaporated, 4 to 5 minutes. Reduce heat to medium-low. Stir in cream cheese and season with salt. Cook and stir until cream cheese has completely melted. Remove from heat. Spoon mushroom-cream mixture onto the chicken breasts. Wrap chicken around the mixture and secure with toothpicks. Set chicken bundles, seam-side up, in a baking dish. Bake in the preheated oven for 20 minutes. Remove from oven and brush with Dijon mustard. Sprinkle with Parmesan cheese and return to the oven. Continue baking until no longer pink in the center and the juices run clear, 15 to 20 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Discard toothpicks before serving.

Prep time: 20 mins
Cook time: 45 mins
Total time: 1 hr 5 mins
Yields: 4 servings

Calories: 480
Fat: 36.2 g
Saturated fat: 19.1 g
Carbohydrates: 13.5 g
Sugars: 1.2 g
Dietary fiber: 1.2 g
Protein: 25.7 g
Cholesterol: 143.7 mg
Sodium: 790.5 mg
Arctic Lime Freeze


Ingredients:
firm tofu, water, mint sprig, lime rind

Directions:
Combine the limeade and the tofu in a blender, and blend till smooth. Add water and pulse to combine. Pour the mix into the freezer can of an ice cream freezer, freeze according to instructions. Spoon the mixture into a freezer container, cover and freeze 2 hours or until firm. Or you may put the mixture into a plastic container, freeze for about 2 hours, then process in a food processor until slushy, then freeze again until ready to eat. Take the mix out of the freezer and let it soften just a little before serving.
Garnish with the mint and rind, if you like.
Yield: 5 servings.
Sweet, Sticky and Spicy Chicken
Category: meat-and-poultry
By katemartinodotcom

This chicken dish uses skinless boneless chicken breasts and tastes delicious. It's great as an appetizer or as a main dish served with rice and a veggie.

Ingredients:
1 tablespoon brown sugar
2 tablespoons honey
¼ cup soy sauce
2 teaspoons chopped fresh ginger root
2 teaspoons chopped garlic
2 tablespoons hot sauce
salt and pepper to taste
4  skinless, boneless chicken breast halves - cut into 1/2 inch strips
1 tablespoon vegetable oil

Directions:
Mix together brown sugar, honey, soy sauce, ginger, garlic and hot sauce in a small bowl. Lightly salt and pepper the chicken strips. Heat oil in a large skillet over medium heat. Add chicken strips and brown on both sides, about 1 minute per side. Pour the sauce over the chicken. Simmer uncovered until the sauce thickens, 8 to 10 minutes.

Prep time: 10 mins
Cook time: 12 mins
Total time: 22 mins
Yields: 4 servings

Calories: 232.4
Fat: 9.3 g
Saturated fat: 2.2 g
Carbohydrates: 13.9 g
Sugars: 12.3 g
Dietary fiber: 0.2 g
Protein: 22.8 g
Cholesterol: 59.3 mg
Sodium: 1176.2 mg
Greek Cucumber Dip ( Tzatziki )


Ingredients:
plain yogurt, sweet onion, cucumber, minced garlic cloves, tomatoes, dried dill, sea salt, fresh ground pepper

Directions:
Combine all ingredients in large bowl.
Chill in fridge for an hour (or more] before.
serving.  Serve with your choice of pita.
chips/or bread, or your fav. party cracker.
Enjoy!
Cooking time is chill time.
Mustard-Crusted Pork Chops


Ingredients:
butter, fresh parsley, garlic powder, fresh garlic, prepared mustard, center-cut pork chops, seasoning salt, pepper

Directions:
Set oven to 350 degrees.
Butter a 13 x 9-inch baking dish.
In a medium bowl mix together melted butter, chopped parsley, garlic powder or fresh minced garlic and 4 tablespoons (1/4 cup] prepared mustard; mix in fresh breadcrumbs.
Spread the remaining 2 tablespoons mustard on both sides of pork chops (if desired you can slightly more than 2 tablespoons to spread on the chops] then season with salt and pepper.
Arrange in roasting pan.
Press about 1/4-cup of the breadcrumb mixture on top of each chop.
Bake pork chops until cooked through (about 30-35 minutes].
Preheat the broiler.
Broil the pork chops (crust side-up] until golden brown, about 2 minutes (watch closely, they will burn easily!].
Serve immediately.
American Kitchen Classic Louisiana Gumbo


Ingredients:
andouille sausage, boneless skinless chicken breasts, chicken thigh, butter, all-purpose flour, yellow onions, green bell peppers, celery, garlic, reduced-sodium chicken broth, diced tomatoes, kosher salt, ground black pepper, shrimp, frozen cut okra, file powder, cooked rice

Directions:
Heat large saucepan or Dutch oven over medium heat. When hot, add sausage and cook 5 to 7 minutes or until sausage browns. Remove sausage from pan; set aside.
Add chicken to pan; cook 5 to 7 minutes or until lightly browned (bottom of pan will be brown]. Remove from pan; set aside.
Add butter to pan; when melted, stir in flour and cook 10 minutes or until mixture is golden brown and nutty in aroma, stirring constantly. If it burns even slightly, throw it out and start over again.
Add onion, bell pepper, celery and garlic to pan; stir to combine. Add broth and undrained tomatoes; bring mixture to a boil.
Simmer 15 to 20 minutes or until thickened. Season with salt, pepper, thyme and red pepper. Add shrimp and okra to pan; cook 5 to 7 minutes more or until shrimp are pink and okra is warmed through.
Return chicken and sausage to pan; cook 1 to 2 minutes or until hot. Remove from heat; stir in file powder just before serving. Serve over rice, if desired.
Mulled Wine Raisin Bread


Ingredients:
active dry yeast, active dry yeast, warm water, all-purpose flour, bread flour, brown sugar, ground cinnamon, eggs, butter, raisins

Directions:
Dissolve yeast in warm water., Combine flour, sugar, cinnamon, maca root, eggs and butter in a., bowl. I use a stand mixer., Stir in yeast mixture & knead to form a soft dough., Add Raisins and Nuts from Mulled Wine., Place in a greased bowl, turning once to coat., Cover & let rise until doubled, about 1 1/2 hours., Punch down, form in a greased loaf pan,& let rise again, about 1 hour., Bake at 350*F for 20-25 min, or until the top is browned.
Jenn's Chicken Skewers


Ingredients:
chicken breasts, tomato paste, olive oil, lemon juice, paprika, cumin, oregano, garlic cloves, liquid smoke

Directions:
"Mix all of the ingredients for the chicken skewers in a large freezer bag and marinate over night or at least 3 hours. Thread Chicken pieces onto 6 wooden skewers that have been soaked.  Grill 10 to 15 minutes on medium heat or until no longer pink."
Pot Roast With Mashed Potatoes and Horseradish Gremolata


Ingredients:
carrots, celery, onions, tomatoes, tomato paste, fresh rosemary, fresh thyme, garlic, red wine, parsley stems, fennel, peas, yukon gold potatoes, kosher salt, butter, creme fraiche, fresh ground black pepper, fresh parsley, extra virgin olive oil, lemon, zest of, kosher salt

Directions:
Special equipment: butcher's twine.
For the pot roast:
Cut the beef into six to eight 10-ounce portions and truss them in butcher's twine. Heat the oil in a large pot over medium-high heat. Season the beef with salt and pepper. Working in batches, sear each piece on all sides, about 5 to 7 minutes each. Remove the beef from the pot and add the chunks of carrots, celery and onions; cook over high heat until browned, 10 to 15 minutes. Add the diced tomatoes, tomato paste, rosemary, thyme and garlic and cook for 2 to 3 minutes.
Return the beef to the pot. Cover with the chicken stock, red wine and parsley stems. Cover the pot and cook until the roast is tender, 3 to 3 1/2 hours.
Bring a pot of salted water to a boil. Cook the baby carrots, fennel, onions and peas to al dente, 3 to 5 minutes each. Shock in ice water to stop the cooking process and set aside.
Remove the beef from the pot and set aside. Remove the butcher¿s twine from the beef. Simmer the remaining liquid in the pot until reduced by half, 30 to 45 minutes. Strain the liquid, discard the solids and reserve for serving.
For the mashed potatoes:
Cover the potatoes in a pot with cold salted water. Bring to a boil, lower to a simmer and cook until the potatoes are fork-tender. Drain the potatoes and put them through a ricer. While the potatoes are still hot, whip in the butter and add the creme fraiche to taste. Season with salt and pepper.
For the horseradish gremolata:
Combine the parsley, horseradish, oil, lemon zest and lemon juice in a medium bowl. Season with salt.
To serve:
Heat up the reserved pot roast sauce in an oven-safe pot. Add the beef to the sauce and cook in the oven until hot and fork-tender, 15 to 20 minutes.
Add the reserved baby carrots, fennel, onions and peas to the pot and cook for 5 minutes.
Pour the sauce, pot roast and vegetables over the mashed potatoes and top with the horseradish gremolata.
Fabulous Cilantro Pesto
Category: world-cuisine
By Gena Urias

This is a delicious version of the classic with a little more zip! You can substitute the vinegar with lime juice, lemon juice or Italian salad dressing.

Ingredients:
1 (16 ounce) package farfalle pasta
1 bunch fresh cilantro
5 cloves garlic, minced
1 tablespoon white wine vinegar
¼ cup grated Parmesan cheese
½ teaspoon cayenne pepper
½ cup walnuts or pecans
salt to taste
½ cup olive oil

Directions:
Bring a large pot of salted water to a boil. Add the pasta, and return water to a boil. Cook pasta for 8 to 10 minutes, or until al dente; drain well. In an electric food processor or blender, blend cilantro, garlic, vinegar, Parmesan cheese, cayenne pepper, nuts, and salt.  Add 1/4 cup of the olive oil, and blend the pesto.  Add more olive oil until the pesto reaches your desired consistency. Pour pesto in a small saucepan and warm over low heat, stirring constantly, until pesto begins to simmer. Pour over cooked pasta and toss.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 8 servings

Calories: 386.1
Fat: 20.5 g
Saturated fat: 3.1 g
Carbohydrates: 42.8 g
Sugars: 2.2 g
Dietary fiber: 2.7 g
Protein: 10.1 g
Cholesterol: 2.8 mg
Sodium: 54.8 mg
Yellow Fried Rice


Ingredients:
rice pilaf mix, chicken breast, butter, margarine, egg, sweet onion, soy sauce

Directions:
Cook rice according to package directions.
Refrigerate until cool or overnight.
In a large nonstick skillet, saute chicken in 1 Tablespoon butter over medium heat for 5 minutes or until no longer pink.
Remove from skillet.
Add remaining butter; cook egg over medium heat about 1 minute or until almost set, then separate into small pieces, cooking until dry.
Remove from skillet.
Add rice to skillet.
Cook, stirring frequently, over medium heat 10 minutes.
Add peas and carrots and onions.
Cook 5 minutes.
Return cooked chicken and egg to the rice mixture.
Add soy sauce.
Cook until all is heated through.
VELVETY CHEDDAR CHEESE SAUCE


Ingredients:
bechamel sauce, mild paprika, mustard powder, sharp cheddar cheese

Directions:
Make the béchamel sauce (1 ½ cups]; in a medium pot over medium heat, add butter. When melted, add flour and cook, stirring constantly, for about 4 minutes or until it smells like cooked pie crust. Add 1 cup milk, whisk and then a little at a time, whisking constantly. Add salt and white pepper.
To make the cheese sauce; add paprika and mustard powder to the béchamel sauce before stirring in cheese; whisk until melted. Spoon over steamed vegetables and serve immediately. Makes 3 cups.
Note: If not using right away, cover with wax paper making sure it touches the surface – this will prevent a skin from forming.
Kidney Beans on Rye Caraway


Ingredients:
dark red kidney beans, salt, black pepper, butter

Directions:
Drain the kidney beans by partially opening one side of the can and fully opening the other side. Rinse the juice out.
Toast the bread slices.
While the bread is still hot, hold the bread with tongs or an oven mitt while rubbing the stick of butter on the bread until the desired amount is applied.
Place a handful of kidney beans on the bread.
Sprinkle enough salt and pepper to taste.
Cafe Mocha Java from the Plaza Hotel


Ingredients:
character(0]

Directions:
Combine coffee and cocoa in a chafing dish.  Heat, but do not boil., Ladle into coffee cups or mugs and top with whipped cream., Coffee and chocolate together!
Broccoli Bites
Category: appetizers-and-snacks
By Kristen

Delicious bits of broccoli are drenched in a cheese mixture and fried. When our local restaurant stopped serving their Broccoli Bites, we were devastated. So I tried to duplicate them at home one night. It was funny to note that soon after, they started carrying them again here.

Ingredients:
3 tablespoons prepared Dijon-style mustard
4 tablespoons honey
2 cups broccoli florets
1 cup shredded Cheddar cheese
1  egg
1 cup milk
½ cup sifted all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
½ teaspoon vegetable oil
½ cup vegetable oil for frying

Directions:
To make the sauce: In a small bowl, stir together the mustard and honey. Set aside. Chop florets into small pieces or pulse lightly in food processor. Toss in a mixing bowl with shredded cheese. Set aside. Beat egg and stir in the milk. Sift flour, baking powder, and salt together and combine them with the egg and milk mixture, beating well. Beat in 1/2 teaspoon oil as well. Pour mixture over broccoli and cheese and toss to coat well. In a large skillet or saucepan heat oil to 375 degrees F (190 degrees C). Drop broccoli mixture by spoonfuls into 375 degrees F (190 degrees C) oil and fry until golden brown. Serve with honey mustard sauce.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 2 dozen

Calories: 113.1
Fat: 5.1 g
Saturated fat: 2.5 g
Carbohydrates: 12.6 g
Sugars: 7 g
Dietary fiber: 0.5 g
Protein: 4.5 g
Cholesterol: 27 mg
Sodium: 283.6 mg
Squash and Chickpea Moroccan Stew


Ingredients:
unsalted butter, olive oil, yellow onion, garlic cloves, ground cumin, cinnamon sticks, low sodium chicken broth, vegetable broth, chickpeas, diced tomatoes, saffron thread, preserved lemon, green olives in brine, couscous, fresh cilantro leaves, plain yogurt

Directions:
Heat butter and olive oil in a 3- to 4-quart Dutch oven or heavy-bottomed saucepan with a tight fitting lid over medium heat. When oil shimmers, add onion, garlic, cumin, and cinnamon, and season with salt and freshly ground black pepper. Cook, stirring occasionally, until spices are aromatic and onions are soft and translucent, about 5 minutes.
Add squash and potatoes, season with salt and freshly ground black pepper, stir to coat, and cook until just tender, about 3 minutes. Add broth, chickpeas, tomatoes and their juices, and saffron, if using. Bring mixture to a boil then reduce heat to low. Cover and simmer until squash is fork tender, about 10 minutes.
Remove from heat and stir in preserved lemon and olives. Serve over couscous garnished with cilantro, almonds, and yogurt.
Cheater Chile Relleno


Ingredients:
whole green chilies, cheddar cheese, monterey jack pepper cheese, sour cream, eggs

Directions:
Preheat oven to 350 degrees.
Coat a 9x9 pan with nonstick spray.
Combine the grated cheese together.
Split chiles open by sliding a knife down from the top to the bottom and remove seeds and veins.
Lay half of the chiles open in the bottom on the prepared pan.
Sprinkle half of the cheese on top of chiles.
Repeat.
In a bowl, whisk together the eggs and sour cream.
Pour over the cheese and chiles, carefully spreading to the edges.
Bake for 30-40 minutes or until lightly brown at the edges and the center is set.
Remove from the oven and let set five minutes before serving.
Can top with salsa or enchilada sauce if desired.
Vegetable Kebabs with Coriander Coconut Cream Sauce


Ingredients:
tofu, shallots, garlic, ginger, ground cumin, paprika, coconut cream, lime juice, chili sauce

Directions:
Thread vegetables and tofu onto skewers- keep warm., Coconut Cream Sauce: Blend all ingredients, warm slightly and pour over kebabs., Serve on rice to soak up sauce.
Broiled Tomatoes With Horseradish


Ingredients:
tomatoes, horseradish, lemon juice, salt, paprika, fresh parsley, parmesan cheese

Directions:
Cut tomatoes in half, crosswise.
Combine crumbs, horseradish, lemon juice, salt and paprika.
Spread mixture over tomatoes halves. Sprinkle with chopped parsley and the cheese.
Place in a broiler pan; broil 3 inches from heat 3 to 5 minutes until heated through. Serve immediately.
Salmon With a Creamy Sauce on a Bed of Greens


Ingredients:
salmon fillets, olive oil, parsley, creme fraiche, mayonnaise, salt, pepper, fresh dill, capers, lemon juice, red pepper flakes, butter, napa cabbage, green onions, garlic cloves, water

Directions:
To make sauce:
Combine creme fraiche, mayonnaise, salt and pepper, dill, capers, lemon juice, horseradish and red pepper flakes, if using. Set aside.
To cook greens:
In a large skillet, melt the butter over medium high heat.Stir in the napa cabbage, green onions, and garlic. Saute 5 minutes, then turn down heat to medium, add water or broth and cover. Cook about 5 more minutes, till desirerd tenderness. Keep warm and set aside.
To cook salmon:
Heat oil in large skillet over medium high heat(I use same pan greens were cooked in or cook in separate skillet while greens are cooking]. When hot, add salmon, skin side up(if it has skin on it]. Sear until well browned, about 4-6 minutes. Turn the salmon over and sear other side until just cooked through, about 3-5 more minutes.
To serve:
Divide the cooked napa cabbage evenly on 4 serving plates. Spread out a little to make a "bed". Place salmon on top of greens. Spoon sauce over top of salmon. Garnish with a little parsley or fresh dill, if desired. Enjoy!
Heavenly Chai Tea


Ingredients:
water, tea bags, ground cinnamon, ground ginger, ground cardamom, ground cloves, sweetened condensed milk

Directions:
"Boil water and pour over tea bags and spices.  Let sit covered for 5 minutes.  Remove tea bags.  Whisk in sweetened condensed milk and serve hot."
Kielbasa, Cabbage and Onions


Ingredients:
olive oil, kielbasa, garlic cloves, onion, water, cabbage, lager beer, ale, salt, black pepper

Directions:
Slice Kielbasa in half lengthwise then sliced diagonally into 3/4-inch pieces. Heat oil until hot, in a large skillet over medium heat. Add kielbasa and cook 5 minutes, or until browned.
Add garlic and onion; cook, stirring occasionally, 2 to 3 minutes or until translucent. Add 1/2 cup water to skillet and stir to deglaze pan; add cabbage and potatoes. Cook 10 minutes or until cabbage is wilted, stirring occasionally.
Turn heat to medium low. Add beer; cook covered 15 minutes until potatoes are tender. Remove cover; add salt and pepper. Stir to combine. Raise heat to medium and cook 15 more minutes until beer has reduced and is slightly saucy.
Pumpkin Pie Spice Bread


Ingredients:
canned pumpkin, sugar, water, unsweetened applesauce, eggs, flour, baking soda, baking powder, salt

Directions:
Heat oven to 350.
Mix together pumpkin, sugar, water, applesauce and eggs.
In a separate bowl, mix together flour, baking soda, baking powder, salt and pumpkin spice.
Slowly add the dry ingredients to the pumpkin mixture, beating until smooth.
Split the batter between two 5x9 greased bread pans.
Bake for 60-70 minutes or until a toothpick inserted in center comes out clean.
Cool for 10-15 minutes, then remove from pans by inverting onto a rack and tapping the bottoms.
Mark's Clam Chowder


Ingredients:
minced clams, potatoes, onion, celery, salt, pepper, butter, flour, half-and-half

Directions:
Put veggies in pot., Drain clam juice into veggie pot., Add water to cover., Boil until tender., Make white sauce with remaining ingredients., Melt butter., Stir in flour, salt, and pepper., Cook for 3 or 4 minutes., Add half and half, stirring continuously until thick., Add clams and veggies to white sauce., Heat through.
Sweet Potato Hash Browns


Ingredients:
sweet potatoes, bacon, onion, sugar

Directions:
Peel and dice sweet potatoes into 1/2 inch dice. Cook in a large kettle of boiling water until just barely tender (3 - 5 minutes].  You should feel a slight resistance when you pierce the pieces with a fork.  Drain thoroughly.
In a large saute pan, fry the bacon until just starting to crisp.
Add onions to bacon and sautee until translucent.
Remove bacon and onion from pan and set aside leaving drippings in pan.
Add oil to drippings in saute pan.
Add sweet potatoes to the saute pan and stir in the 1 Tbsp of sugar.( The sugar helps to caramelize the potatoes.].
Saute on medium high heat until potatoes start to brown. This takes about 10 - 15  minutes.
Return onions and bacon to pan and cook a few minutes longer.
Serve and enjoy.
Hummus Without A Food Processor
Category: appetizers-and-snacks
By Doug in Manhattan

A simple snack or meal that can be prepared in simple kitchens. Suggested dippers: pitas, Kirby cucumber paddles, carrot paddles, jalapeno paddles, corn chips, tortilla chips, Melba toast, crackers, matzos, celery stalks, etc. Or use the hummus as a sandwich spread in pitas stuffed with mixed salad greens. And, yes, you're allowed to use a food processor if you have one!

Ingredients:
1 (15.5 ounce) can low-sodium chickpeas (such as Goya®), drained and liquid reserved
¼ cup tahini
1 tablespoon toasted sesame oil, or to taste
1 pinch red pepper flakes, or to taste
1 pinch garlic powder, or to taste

Directions:
Mash chickpeas, 2 tablespoons reserved chickpea liquid, tahini, sesame oil, red pepper flakes, and garlic powder together in a bowl using a potato masher, adding more reserved liquid if desired, until hummus is desired consistency, 50 to 100 strokes.

Prep time: 10 mins
Total time: 10 mins
Yields: 6 servings

Calories: 153.4
Fat: 8.2 g
Saturated fat: 1.1 g
Carbohydrates: 15.3 g
Sugars: 0.7 g
Dietary fiber: 3.8 g
Protein: 5.7 g
Sodium: 28.4 mg
Easy Mini Bagel Pizzas
Category: appetizers-and-snacks
By LEANANSIDHE

A homemade take on a frozen favorite. Much less fat and still yummy.

Ingredients:
8  mini bagels, split
¼ cup pizza sauce
⅓ cup shredded pizza cheese blend
16 slices turkey pepperoni (such as Hormel®)

Directions:
Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil. Arrange bagels on prepared baking sheet, cut sides up. Spoon a thin layer of pizza sauce over each bagel half and sprinkle with pizza cheese. Place 2 pepperoni slices on each bagel. Bake in the preheated oven until cheese is melted and pepperoni is lightly browned, about 6 minutes.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 4 servings

Calories: 232.1
Fat: 5.8 g
Saturated fat: 2.8 g
Carbohydrates: 30.3 g
Sugars: 0.5 g
Dietary fiber: 1.4 g
Protein: 13.9 g
Cholesterol: 32.9 mg
Sodium: 787.7 mg
Roasted Balsamic Cauliflower
Category: fruits-and-vegetables
By hike4diamonds

Easy and tasty, minimal mess, this cauliflower is oven-baked at high temperature (i.e. roasted).

Ingredients:
2 tablespoons olive oil
2 tablespoons balsamic vinegar
½ teaspoon salt
3 cloves garlic, chopped
1 head cauliflower, chopped into bite size pieces

Directions:
Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil Stir the olive oil, balsamic vinegar, salt, and garlic together in a bowl. Add the cauliflower and toss to coat; spread the mixture onto the lined baking sheet. Stirring occasionally, bake in the preheated oven until tender, about 20 minutes.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 1 head cauliflower

Calories: 85.6
Fat: 5.7 g
Saturated fat: 0.8 g
Carbohydrates: 7.7 g
Sugars: 0.9 g
Dietary fiber: 3.3 g
Protein: 3.1 g
Sodium: 256.9 mg