Chef's Pick
41 min.
730 cal.
2 serv.
No Heat
Cook time: 41 minutes
Preheat oven to 375°; peel back film on tray to vent; bake tray for 35 min or until an internal temperature reaches 165°; let stand 3-5 min before enjoying (save half for lunch tomorrow!)
Chop cauliflower into 1-inch pieces + heat 1 tbsp oil in skillet over med-high; cook cauliflower with salt/pep 4-5 min, then add 2 tbsp water, reduce heat, cover + steam 2-3 min until tender
Add salad kit to a large bowl, drizzle with dressing + toss to combine
Servings: 2
Amount per serving
Calories
Fat
Carbs
Fiber
Protein
Sugars
730
43g
56
Saturated Fat
8g
40%
Trans Fat
0g
75mg
25%
1320mg
58%
46g
17%
Dietary Fiber
12g
43%
Total Sugars
15g
Included 2g added sugars
4%
22g
2%
7%
27%
21%
25%
The % Daily Value (DV) is based on a 2,000 calorie diet. Calorie amount includes all olive oil mentioned in the recipe.
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