Roasted Lemon & Chili Cauliflower
Cauliflower is a gut health super food as it is not only high in in anti-oxidants, but is also high in fiber which helps provide a healthy source of food for the beneficial bacteria. I also love how versatile it is. From Cauliflower Rice to Cauliflower Fennel & Leek Soup, you can use this cruciferous veggie in countless recipes.
My Roasted Lemon & Chili Cauliflower is super simple to make so is great if you’re looking for a quick side dish recipe or perhaps even a meal prep idea for the week ahead. In this recipe, I used 1/2 lemon juice and zest since my cauliflower was a bit smaller so keep in mind if you have a larger cauliflower, you may want to adjust the recipe.
This super yummy dish also pairs nicely with my Turmeric & Honey Glazed Chicken and Cucumber Yogurt Sauce. Enjoy!
PS: I also show a few photos of how to cut cauliflower that I learned from the amazing Ina Garten. I highly suggest watching her demo HERE as this has helped me tremendously in handling this giant cruciferous veggie!
1 head cauliflower
1/2 lemon juice + zest
1/2tsp sea salt
4TBS olive oil
1/2tsp chili powder
Preheat oven to 400*F.
To easily prepare cauliflower, start by removing the leaves and foliage.
Start cutting around the stem in a circle so that it easily can be twisted off and removed (See photos below for more details)
From here, separate the cauliflower pieces and place into a bowl.
Add lemon juice, zest, salt, oil, and chili powder then mix until well coated.
Allow cauliflower to sit for at least 20 minutes.
Line a baking sheet with parchment paper then place cauliflower onto sheet and bake for about 15-20 minutes, stirring occasionally.