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Roasted sliced cauliflower


1 head cauliflower

2 tablespoons olive oil

1 teaspoon sea salt or to taste

½ teaspoon freshly ground black pepper or to taste

Preheat oven to 400 degrees. Trim the leaves and the thickest part of the core from the cauliflower and wash well.

Cut crosswise across the whole head into - 206-140- -inch-thick slices. Pieces will crumble off -- don't worry. Lay the slices and bits in a single layer on a baking sheet.

Brush the cauliflower with oil and season with salt and pepper. Roast until tender and starting to brown, about 30 minutes.

Adapted from The Art of Simple Food by Alice Waters

Nutrition facts per serving: 95 calories, 7 g fat, 0 g saturated fat, 0 mg cholesterol, 5 g carbohydrates, 4 g protein, 551 mg sodium, 5 g fiber

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