Roasted Cauliflower with Mushrooms and Olives

roasted cauliflower.jpg edited 2







Nutrition Facts

Serving Size: about 1/3 cup

Calories: 101 • Total Fat: 4g • Total Carbohydrate: 14g (Fiber: 4g • Sugars: 0g) • Protein: 4g (Vitamin B-6: 15% • Vitamin C: 89% • Folate: 17% • Manganese: 16%)

Nutritional Highlights

Rich in Omega 3’s • High Fiber • High Protein • Low Sugar • Metabolism Booster • Good for Immunity

This side dish is mostly carbohydrates and a little fat. Pair it with a meal composed mostly of lean protein to make it balanced and stabilize your blood sugar.


Dysphagia Level 3 – Soft – omit buckwheat and olives


Roasted Cauliflower with Mushrooms and Olives

Serves: 3

  • 1 12oz bag fresh cauliflower florets
  • 1/3 cup mushrooms, sliced
  • 2 garlic cloves, minced
  • 1/4 cup pitted kalamata olives, sliced in half lengthwise
  • 2 T raw buckwheat groats
  • cooking spray
  • Salt and pepper, to taste
  1. Preheat oven to 400ºF.
  2. Place cauliflower, mushrooms and garlic on a baking sheet and lightly spray with cooking spray. Season with salt and pepper.  Roast in oven for about 20 minutes or until cauliflower is lightly browned.
  3. Meanwhile, place buckwheat groats in a dry skillet over medium heat and toast, stirring continuously, until just browned, about 3-4 minutes. *Watch them closely so they don’t burn*
  4. When cauliflower is roasted, add olives to pan and roast an additional 3-5 minutes.
  5. Remove from oven, transfer to a serving bowl and sprinkle with toasted buckwheat groats. Serve warm.

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