I think someone asked about this recipe. I was looking at the Annex Cafe
Recipe newsgroup and was surprised to see it. Hope this is what you are
looking for.

8 cups bite-size cauliflower; or broccoli florets, sliced (about 1 head)
2 Tbsp. extra-virgin olive oil
1/2 tsp. salt; or to taste
Freshly ground pepper; to taste
Lemon wedges; optional

Preheat the oven to 450 degrees F. Place florets in a large
bowl with oil, salt and pepper and toss to coat. Spread out
on a baking sheet. Roast the vegetables, stirring once, until
tender-crisp and browned in spots, 15 to 25 minutes. Serve
hot or warm with lemon wedges, if desired.

Yield: 4 servings

Source: "The Eating Well Diabetes Cookbook"

Nutritional Information Per Serving (1 cup):
Calories: 113
Fat: 7 g
Cholesterol: 0 mg
Carbohydrate: 11 g
Protein: 4 g
Fiber: 5 g
Sodium: 351 mg
Diabetic Exchanges: 2 Vegetable, 1-1/2 Fat

On Sun, 30 Mar 2008 22:05:32 -0700, "jacquie"
> wrote:

>I think someone asked about this recipe. I was looking at the Annex Cafe
>Recipe newsgroup and was surprised to see it. Hope this is what you are
>looking for.
>
>8 cups bite-size cauliflower; or broccoli florets, sliced (about 1 head)
>2 Tbsp. extra-virgin olive oil
>1/2 tsp. salt; or to taste
>Freshly ground pepper; to taste
>Lemon wedges; optional
>
>Preheat the oven to 450 degrees F. Place florets in a large
>bowl with oil, salt and pepper and toss to coat. Spread out
>on a baking sheet. Roast the vegetables, stirring once, until
>tender-crisp and browned in spots, 15 to 25 minutes. Serve
>hot or warm with lemon wedges, if desired.
>
>Yield: 4 servings
>
>Source: "The Eating Well Diabetes Cookbook"
>
>Nutritional Information Per Serving (1 cup):
>Calories: 113
>Fat: 7 g
>Cholesterol: 0 mg
>Carbohydrate: 11 g
>Protein: 4 g
>Fiber: 5 g
>Sodium: 351 mg
>Diabetic Exchanges: 2 Vegetable, 1-1/2 Fat
>
>

Thank you Jacquie!