Roasting vegetables is a simple way to liven up side dishes and encourage more people to eat vegetables with crunch and a boost of flavor. Cauliflower is low in calories, and loaded with vitamin C, potassium, fiber, and folic acid. Pair this with leafy greens, red onions, quinoa and a lean protein of your choice to make it a meal.
ROASTED CAULIFLOWER LEMON ZEST adapted from www.epicurious.com
ingredients
- 1 head cauliflower (about 2 pounds), cut into florets
- 6 tablespoons grapeseed or hazelnut oil, divided
- truffle salt (optional), freshly ground pepper
- 1 cup fresh flat-leaf parsley leaves
- 1/2 teaspoon finely grated lemon zest
- 2 tablespoons fresh lemon juice
- 2 tablespoons slivered almonds
directions
Preheat oven to 425°F. Toss cauliflower and 4 tablespoons oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing occasionally, until tender and golden brown, 25–30 minutes. Sprinkle slivered almonds on mixture for last 5 minutes, or until crisp.
Meanwhile, pulse parsley, lemon juice, and remaining 2 tablespoons oil in a food processor until very finely chopped; season with salt and pepper. Toss cauliflower with lemon-parsley mixture and top with lemon zest.
“Why compare yourself with others? No one in the entire world can do a better job of being you than you.” ~Unknown
Be Well ~Meg @REJOOVwithMeg
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