December 16, 2014

[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.Screen Shot 2014-11-29 at 10.53.28 AM

4 servings as a side dish


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


  1. 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.
  2. Roast the cauliflower for 30-45 minutes, until it is cooked through and dark brown.
  3. 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.

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