French Roasted Cauliflower With Thyme

1. Preheat an oven to 400°F.

2. Mix cauliflower, onions, and garlic together in a large roasting pan.

3. Drizzle the vegetables with the oil, season them with the pepper and thyme, and toss gently to coat.

4. Roast the vegetables uncovered for 20-35 minutes, stirring occasionally, until they turn golden brown. If you like, squeeze a little lemon juice over when serving. The smaller you chop the cauliflower, the less time it takes to bake. I love the crunchy brown bits, that's why I chop it all up so small! Enjoy!

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Nutrient	Quantity
Total fats	27.1921 g
Protein	1.8642 g
Carbohydrates	15.5073 g
Energy	304.9312 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.2164 g
Water	143.1685 g
Aspartic acid	0.1537 g
Calcium, Ca	42.8572 mg
Lutein + zeaxanthin	9.0105 g
Fiber, total dietary	2.9775 g
Fatty acids, total saturated 22:0	0.0348 g
Carotene, beta	26.1905 g
Niacin	0.2068 mg
Vitamin A, RAE	2.0592 g
Arginine	0.1682 g
Riboflavin	0.048 mg
Tocopherol, beta	0.0297 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0009 g
Fatty acids, total saturated 20:1	0.084 g
Glutamic acid	0.4209 g
Sodium, Na	7.127 mg
Fatty acids, total saturated 16:1 undifferentiated	0.3392 g
Total lipid (fat)	27.1921 g
Manganese, Mn	0.2935 mg
Fructose	2.0653 g
Proline	0.0273 g
Fatty acids, total saturated 16:0	3.1081 g
Fatty acids, total saturated 8:0	0.0009 g
Sucrose	1.5841 g
Choline, total	9.906 mg
Sugars, total	6.7877 g
Serine	0.036 g
Fatty acids, total saturated 10:0	0.0004 g
Fatty acids, total saturated 18:0	0.536 g
Vitamin B-6	0.1965 mg
Selenium, Se	0.8282 g
Ash	0.6114 g
Fatty acids, total saturated 18:1 undifferentiated	19.2677 g
Pantothenic acid	0.2081 mg
Phenylalanine	0.0426 g
Copper, Cu	0.0744 mg
Betaine	0.2382 mg
Thiamin	0.0746 mg
Methionine	0.0038 g
Iron, Fe	0.6826 mg
Carbohydrate, by difference	15.5073 g
Phosphorus, P	48.1565 mg
Folate, total	30.8577 g
Tocopherol, gamma	0.2618 mg
Lycopene	0.115 g
Alanine	0.0371 g
Valine	0.0392 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0009 g
Fatty acids, total saturated 18:2 undifferentiated	2.6612 g
Glycine	0.0425 g
Carotene, alpha	0.069 g
Glucose (dextrose)	3.1534 g
Fatty acids, total saturated 14:0	0.0068 g
Zinc, Zn	0.2933 mg
Isoleucine	0.0268 g
Fatty acids, total saturated 12:0	0.0008 g
Fatty acids, total polyunsaturated	2.8784 g
Fatty acids, total saturated 14:1	0.0001 g
Fatty acids, total polyunsaturated 17:1	0.0338 g
Leucine	0.0479 g
Tocotrienol, alpha	0.0689 mg
Vitamin A, IU	44.3532 IU
Folate, DFE	30.8577 g
Tryptophan	0.0236 g
Vitamin C, total ascorbic acid	13.1208 mg
Phytosterols	84.199 mg
Galactose	0.0009 g
Fatty acids, total polyunsaturated 18:1 c	0.0037 g
Fatty acids, total saturated 20:0	0.1118 g
Fatty acids, total saturated 6:0	0.0001 g
Tyrosine	0.0252 g
Vitamin K (phylloquinone)	17.8353 g
Fatty acids, total saturated	3.8071 g
Histidine	0.0233 g
Fatty acids, total monounsaturated	19.7251 g
Threonine	0.0362 g
Folate, food	30.8577 g
Fatty acids, total polyunsaturated 17:0	0.0059 g
Cryptoxanthin, beta	0.1438 g
Vitamin E (alpha-tocopherol)	3.9125 mg
Magnesium, Mg	18.2632 mg
Lysine	0.0648 g
Potassium, K	246.3837 mg
Cystine	0.0072 g
Fluoride, F	1.9566 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0.5 teaspoon	0	0	0
Lemon juice	0	0	0	0
Olive oil	2 tablespoons	238.68	0	27
Onion	1 cup	64	14.944	0.16
black pepper	0.25 teaspoon	1.4432	0.3677	0.0187
Garlic Clove	3	0	0	0
cauliflower floret	2	0	0	0
thyme	1 teaspoon	0.808	0.1956	0.0134