This sweet and smoky cauliflower is a must-try for both cauliflower fans and anyone willing to give this misunderstood vegetable a second chance. It pairs well with poultry, meat, and fish dishes to create a balanced meal, or can be the shining star of a sweet and savory snack. Bon appétit!
Prep Time
15 minutes
Cook Time
30 minutes
Makes
4 servings
Ingredients
1 medium cauliflower
3 tablespoons olive oil
2 tablespoons honey
2 tablespoons lemon juice
2 teaspoons smoked paprika
1 teaspoon ground cumin
1 teaspoon minced garlic
¼ teaspoon salt
Preparation
- Preheat the oven to 425 degrees Fahrenheit.
- Cut the cauliflower head into small floret pieces, discarding stems. Add to a medium mixing bowl.
- In a small bowl, mix olive oil, honey, lemon juice, smoked paprika, ground cumin, garlic, and salt.
- Add olive oil mixture to cauliflower florets and mix to coat evenly.
- Transfer cauliflower florets and any remaining liquid to a 13×18 inch sheet pan lined with parchment paper.
- Roast cauliflower for 25 to 30 minutes, mixing half-way thru to ensure even cooking. Cauliflower is ready when florets are tender and tips lightly charred.
- Serve as a side to roast chicken, salmon, or pork tenderloin. For a filling snack, serve on top of plain Greek yogurt and sprinkle with sliced almonds. Keep stored in an air-tight container in the refrigerator for up to 4 days. Freezing is not recommended.
Nutrition Information
Serving Size: ¼ portion
Calories: 156, Fat: 10.7g, Protein: 2.3g, Carbohydrates: 15.5g, Fiber: 2.6g, Sodium: 182mg
Adapted from: https://cooking.nytimes.com/recipes/1023540-roasted-cauliflower-with-sweet-chermoula-and-yogurt
Categories: High Fiber, Low Carb, Heart Healthy, Gluten Free, Dairy Free
