Roasted Provençal Cauliflower

Who says that cauliflower has to be boring and tasteless?

Serves 4

• 1 medium head cauliflower, broken into florets and cut into ¼ inch slices
• 1 tablespoon olive oil
• 2 teaspoons fresh rosemary, chopped
• 2 teaspoons fresh thyme, chopped
• ¼ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 6 garlic cloves, sliced
• 1 tablespoon Kalamata olives, pitted and sliced
• 1 tablespoon capers, drained

Preheat oven to 425 degrees.

Mix first 6 ingredients well in a large bowl (cauliflower through black pepper).  Arrange in a single layer on a foil lined sheet pan.  Roast for 10 minutes; stir.  Evenly distribute garlic over cauliflower; return pan to oven for 15 minutes.  Add olives and capers to pan; roast 5 more minutes or until cauliflower is tender and browned.

Nutritional Info/Serving:  Calories 82, Fat 5 g, Protein 3 g, Carbs 9 g

21 Day Fix Container Equivalents/Serving:  1 Green, 0.5 Orange, 1 tsp