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Roasted cauliflower

April 17, 2014 by Edyta 2 Comments

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Edyta
Author at Eating European
Recipe developer, photographer and the writer behind the Eating European food blog of European and Mediterranean healthy and delicious recipes
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Latest posts by Edyta (see all)
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  • Authentic Polish Pierogi with Potatoes and Cheese (Pierogi Ruskie) - December 8, 2022
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Roasted cauliflower

 

This is the post that will start the simple side dishes cycle. In this one the main role will be played by: Cauliflower.

 

Roasted cauliflower

 

Here’s a very simple and delicious side dish with a kick. Don’t get fooled by this white vegetable – it’s packed with vitamins and minerals that make it a super food.  As part of the cruciferous family (i.e., broccoli, cabbage, ect…) it has anti-cancer abilities, it detoxifies your body, it has plenty of antioxidants, and it supports heart and brain health. So, while it looks white and innocent, it actually can do some good 🙂

This recipe has changed my husband’s view on the cauliflower. The cauliflower, like a few other veggies, are something that my husband traditionally has had a distaste for. Fortunately I was able to create couple of “go to” side vegetable dishes that he is OK with!!

Delicious roasted cauliflower with spicy red pepper flakes, olive oil and lemon is one of them.  Give it a try, you might get some converts too.

 

Roasted cauliflower

 

Roasted cauliflower

Print Pin Rate
Course: Side Dish
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Author: Innocent Delight

Ingredients

  • 1 head of cauliflower trimmed and cut into florets
  • 2 tablespoon of extra virgin olive oil
  • 1/4 teaspoon red-pepper flakes
  • 1 tablespoon finely grated lemon zest plus 2 tablespoons of lemon juice

Instructions

  • Pre-heat the oven to 375 degrees
  • Place the cauliflower on a baking sheet
  • Sprinkle with 1 tablespoon of olive oil, salt, pepper and red-pepper flakes
  • Bake the cauliflower until golden brown, but still crispy inside - about 10 to 15 mins (try a little piece before taking out)
  • Once the cauliflower is done, transfer to a bowl and toss with lemon zest and juice and remaining tablespoon of olive oil
  • Season with salt and pepper and serve warm or at room temperature
Tried this recipe?Show me @eatingeuropean or tag #eatingeuropean!

 

Related posts:

Roasted Butternut Squash Feta Pierogi
Mediterranean Chicken Kebabs with Garlic Yogurt Sauce
Homemade Dutch Oven Crusty Bread
Perfect Soft Boiled Egg

Filed Under: Gluten Free, Mediterranean, Side dish, Vegetarian

Previous Post: « Herbed Egg Salad Tartines
Next Post: Omelet with mushrooms, onions and mozzarella »

Reader Interactions

Comments

  1. Tina Marie Allen

    January 20, 2020 at 8:00 am

    Can I use frozen cauliflower

    Reply
    • Edyta

      February 4, 2020 at 10:07 pm

      I wouldn’t. Frozen cauliflower could get soggy.

      Reply

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Hi, I'm Edyta. I’m a recipe developer, photographer, and writer behind the Eating European food blog of European and Mediterranean healthy and delicious recipes. I consider myself a home chef with a cultivated passion for amazing food.
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