This side dish was easy to throw together for a week night dinner. Cauliflower is a pretty mild tasting vegetable, which means you don’t need a heavy hand when it comes to seasoning. I decided to lightly sprinkle some Hungarian sweet paprika over the cauliflower with a little bit of lemon juice to switch up the taste of basic roasted cauliflower, which is something I make often.

I like to keep a careful watch on cauliflower when I roast it in the oven, tossing the cauliflower frequently so one side doesn’t get overly brown or worst case scenario – burnt. This can make the cooking time inaccurate, so I recommend poking your cauliflower with a knife periodically, to see how firm it is. Whether you like your veggies on the firmer or mushier side is up to you. I actually like my cauliflower pretty soft, but I was crazy hungry, and the sausage was cooked, so I decided to take them out of the oven when they were firm this time. It really just depends what you are in the mood for, and I was in the mood for food, immediately. Patience isn’t really my thing.

Roasted Lemon and Paprika Cauliflower

 

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Prep time

10 mins

Cook time

1 hour

Total time

1 hour 10 mins

 

Ingredients

• 1 head of cauliflower
• The juice of 1 lemon
• 2 tsp of Hungarian sweet paprika
• 2 tsp of sea salt
• 1 tbsp of coconut oil

Instructions

1. LIne a baking sheet with foil, and grease it with coconut oil. Preheat oven.
2. Chop cauliflower into cauliflower florets.
3. Squeeze lemon juice over cauliflower, then lightly sprinkle paprika over cauliflower.
4. Bake at 350 degrees fahrenheit for an hour, or until desired level of firmness.

Notes

Turn cauliflower over frequently when cooking in the oven to avoid one side burning.

Nutrition Information

Serving size: 2

3.2.2807