1 pound fresh cauliflower
2 tablespoons oil
4 teaspoons Mrs. Dash Table Blend seasoning
Salt, to taste
Pinch granular Splenda, to taste, optional

Cut the cauliflower into bite-size pieces. Put in a large plastic storage bag or a large mixing bowl. Drizzle the oil over the cauliflower then sprinkle with Mrs. Dash and a little salt. Close bag and shake until florets are coated as evenly as possible or toss well in bowl. Spread in a single layer on a baking sheet (I lined mine with nonstick foil). Bake at 400 50-60 minutes, turning them over every 15 minutes. Bake until very dark brown, but not completely burnt. Taste and sprinkle with more salt, if needed, and a very light dusting of granular Splenda, if desired. The Splenda helps cut the bitterness of the charred cauliflower.

Makes about 4 servings
Do not freeze

Per Serving: 97 Calories; 7g Fat; 3g Protein; 7g Carbohydrate; 3g Dietary Fiber; 4g Net Carbs

This recipe came from the Mrs. Dash website, but I had to make a few adjustments. The first time I made these, I used the oven temperature as posted in the recipe, which was 450. After only 30 minutes they were nearly burnt so I took them out of the oven. The second time, I lowered the temperature to 400 and that helped quite a bit. I was able to bake them about 50 minutes. Next time I may try 350 and bake them a full hour. You do want them to get very dark brown for the best flavor and turning them is important because the bottoms will get too browned otherwise. This makes a very ugly-looking snack, but you'll find that they're kind of addictive. Mrs. Dash Table Blend has a lot of heat so if you don't care for hot food, you may want to use a different seasoning. If you use a seasoning that has salt in it, omit the extra salt. I was tempted to try some other seasoning with my second batch, but my husband loved it so much, that I stuck with the Mrs. Dash.

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