Easy vegetable side dishes are my favorite! This Roasted Cauliflower is a wonderful fall recipe, it’s filling, tasty, anti-inflammatory and goes with just about any main dish.
Cauliflower is high in fiber, Vitamin C, folate and contains many phtyochemicals common in plants that are members of the cabbage family. Cauliflower is also high in sulforaphane, a nutrient known to have anti-cancer benefits. All this and almost no carbs! So indulge with absolutely no guilt!
This recipe could not be more simple, simply place cauliflower and shallots on a parchment covered cookie sheet, drizzle with melted ghee, butter or coconut oil, sprinkle with sea salt and pepper and roast till browned.
While the vegetables are roasting, prepare gremolata: a combination of parsley, garlic and lemon zest.
The Recipe: Roasted Cauliflower with Gremolata
- 10 cups cauliflower florets cut into 1" pieces
- 4 Tablespoons melted ghee butter, olive oil or coconut oil
- 4 shallots peeled and thinly sliced
- Sea salt and freshly ground pepper
- 2 Tablespoons chopped parsley
- 1 small clove garlic minced
- zest of one lemon
Preheat oven to 450 and place rack in upper third of oven.
Cut cauliflower into florets and slice shallots.
Place on parchment paper, drizzle with melted ghee, butter or oil, toss.
Generously sprinkle with sea salt and pepper. Toss.
Place in oven and roast for 30 minutes (or until golden), turning with spatula every ten minutes.
While cauliflower is roasting make gremolata.
Combine, chopped parsley, minced garlic and lemon zest, toss and set aside.
When cauliflower is done, use spatula to place in a bowl or platter (there will be some liquid on pan, don't transfer liquid.
Spinkle cauliflower with gremolata and toss. Serve
Next week we will be making this roasted cauliflower into a rich creamy soup for another casual Friday menu!
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post tags: gluten free, grain free, vegetarian, vegan option, dairy free option