Roasted Cauliflower

Cauliflower is naturally low fat, low carb (less starchy) vegetable. Cauliflower contains vitamins B1 (thiamine), B2 (riboflavin), B3 (niacin), B5 (pantothenic acid), B6 (pyridoxine), and B9 (folic acid). It contains antioxidants like vitamin C and manganese. Health advocates often say eat your colors, and cauliflower is looked over because it is not colorful and vibrant as the other vegetables.

Add this as a vegetable side dish for dinner. It is so simple and easy… and of course delicious!

Roasted Cauliflower.jpg

Roasted Cauliflower
Makes 4 servings



1 head cauliflower
1 tbsp olive oil
1/2 lemon (or 2 tbsp lemon juice)
salt and pepper


1. Preheat the oven to 400 degrees F.

2. Cut cauliflower into florets and place on a baking sheet.

3. Drizzle olive oil, lemon juice, and sprinkle salt and pepper on top. Toss together and configure in a single layer, to ensure even cooking.

4. Cook for 25-30 minutes, or until lightly browned and fork tender.


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