Many of us have forgotten how to use this veg in its true form because we've become used to changing it to a "rice" or a "mash". Time for a good roasted cauliflower and there are so many ways you can dress it up. It's great as a side dish along with a protein, or even tossed in a salad.
Macronutrient Balance: 6g Protein / 8g Fat / 17g Carbohydrates - this makes 4 (5oz) servings
2 medium heads cauliflower - stems and leaves removed
1 lemon - juiced and sliced
1 bulb of garlic - tips cut off
2 Tbsp grapeseed oil (or oil of choice)
2 tsp salt
1 tsp black pepper
1 tsp roasted garlic powder
1 tsp dried parsley flakes
1/2 tsp chili powder
Preheat oven to 425 degrees F. While the oven is heating, toss the cauliflower, oil, salt, pepper, and roasted garlic powder together and lay out on a baking sheet.
Squeeze lemon juice over the cauliflower and slice the lemon into 5 slices and arrange on the sheet.
Leaving the bulb whole, cut the tips off of the bulb and lay that side down in the center of the pan.
Roast cauliflower for 15 minutes. After 15 minutes toss the cauliflower around and set the oven on broil for an additional 3 minutes.
Remove from pan and discard lemon slices and squeeze the garlic out of their casings. Sprinkle with parsley and chili powder.
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