Get My Go-To Guide
To Journaling
Sign up now to get the behind the scenes how-to of my personal journaling practice, complete with rituals and prompts that will keep you grounded and strengthen your gut intuition in no time.
[Recipe] Roasted Cauliflower with Lemon and Parsley
Trying to eat more veggies but getting bored with plain ole roasting with olive oil, S and P? This simple side dish (or meal if you put a bird on it!) easily elevates your produce to restaurant level worthy eats with fresh herbs, tart lemon and zippy capers.
Plus, cauliflower is loaded with anti-inflammatory nutrients, a delicious way to keep your inflammation down during the holiday season.
4 servings as a side dish
Ingredients:
1 head cauliflower, cut into stemmed florets (about 4 cups)
Olive oil
Sea salt and freshly ground black pepper
Juice of one lemon
Zest of one lemon
1 teaspoon crushed red pepper flakes
1/4 cup chopped parsley
Directions:
- Pre-heat the oven to 450°F. In a large bowl, toss the florets with a tablespoon or so of the olive oil, and season generously with salt and pepper. Spread the florets out in one layer on the prepared pan.
- Roast the cauliflower for 30-45 minutes, until it is cooked through and dark brown.
- Once the cauliflower is roasted to your liking, remove the pan from the oven and place the cooked cauliflower in a large bowl. Toss with the lemon zest, lemon juice, crushed red pepper, parsley and a pinch of salt and an additional drizzle of olive oil. Mix well, taste and adjust for seasonings, and serve warm or at room temperature.
You May Also Like
