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Lemony Baked Cauliflower
This Lemony Baked Cauliflower recipe just might be my FAVORITE cauliflower of all time! First off? I’m a big cauliflower fan – it’s just so versatile and has always been one of my top picks. Roasted Cauliflower (like any roasted vegetable) is on another level of greatness in my book. And finally, oh my gosh.
This lemony sauce that I smothered the roasted cauliflower in is to DIE FOR. I love lemon on just about everything so this recipe just completely does it for me!
I really hope you love this recipe too!
Leftovers stay good in a sealed container in the fridge for up to 5 days. Reheat in an air fryer/oven, microwave, or in a skillet. Great for meal prep!
🍋 ALWAYS use freshly-squeezed lemon juice from an actual fresh lemon. Bottled lemon juice from the store will give your dish a strange metallic or overly acidic taste. We want this roasted cauliflower to taste bright and fresh.
💡Want to get the most juice possible from each of your fresh lemons?
Of course, we do!
Here’s a quick trick:
On your counter or a cutting board, press and roll the lemon back and forth very firmly with your hands.
The rolling loosens and breaks down some of the citrus membranes and makes the outside a little more pliable. This makes it easier to squeeze which also means you’ll likely get more juice from your squeeze.
Let me know how this works for you!
💡 Cauliflower has a lot going for it. Not only is it one of the most versatile veggies, but it also contains some of every vitamin you need, as well as a healthy dose of fiber.
💦 Not bad for a veggie that’s 92% water!
💪🏾 Cauliflower is rich in antioxidants, low in carbs and calories .. PLUS it has protective qualities to guard against cancer and heart disease! It’s also a good source of choline, which helps your metabolism, cell health, and supports many processes in your body.
✅ Because of its mild taste, it can be added to a number of recipes to replace less nutrient-dense, higher-carb ingredients.
👩🏾🍳 It can be used a ton of different ways in your meals – steamed or roasted, turned into “rice,” mashed like potato, or even shredded and used in bread and pizza crust!
REFERENCE:
➡️ Here are a Few More of Our FAVORITE Roasted Cauliflower Recipes:
-
Roasted Ranch Cauliflower
-
Roasted Broccoli & Cauliflower with Parm
-
Turmeric Roasted Cauliflower
-
Roasted Cauliflower Parmesan
-
Roasted Cauliflower with Sea salt
-
Spiced Roasted Cauliflower
4 servings
Ingredients:
- 1 large head of cauliflower, cut into medium-sized florets
- 2 Tbsps olive oil or avocado oil
- 1/2 cup ground parmesan cheese
- sea salt and ground pepper, to taste
Lemony Sauce:
- 1/2 cup chicken or vegetable broth
- 1 large lemon, zest, and juice of
- 1/4 cup raw honey or pure maple syrup
- 1 clove garlic, minced
- 1 Tbsp GF flour or Arrowroot powder
Garnish:
- 2 Tbsps minced fresh parsley, to garnish
Instructions:
Preheat your oven to 425 degrees f. and line a large baking sheet with parchment paper.
Lay the cauliflower florets onto the prepared baking tray. Drizzle with the oil and sprinkle with the parmesan and a generous pinch of sea salt and pepper.
Toss well to coat. Spread the florets evenly in a single layer with a bit of space in between so they can crisp up.
Roast for 20-22 minutes or until golden and tender-crisp.
Meanwhile, make your lemony sauce.
In a saucepan, add the broth, lemon zest, lemon juice, honey, garlic, and gluten free flour.
Whisk constantly while on medium heat until bubbly and thickened a bit, about 3-4 minutes.
Remove from heat.
Pour your lemony sauce over the roasted cauliflower and toss to coat.
Garnish with fresh parsley and serve immediately.
Enjoy!
💚Rachel
Ingredients
- 1 large head of cauliflower, cut into medium-sized florets
- 2 Tbsps olive oil or avocado oil
- 1/2 cup ground parmesan cheese
- sea salt and ground pepper, to taste
Lemony Sauce:
- 1/2 cup chicken or vegetable broth
- 1 large lemon, zest, and juice of
- 1/4 cup raw honey or pure maple syrup
- 1 clove garlic, minced
- 1 Tbsp GF flour or Arrowroot powder
Instructions
- Preheat your oven to 425 degrees f. and line a large baking sheet with parchment paper.
- Lay the cauliflower florets onto the prepared baking tray. Drizzle with the oil and sprinkle with the parmesan and a generous pinch of sea salt and pepper.
- Toss well to coat. Spread the florets evenly in a single layer with a bit of space in between so they can crisp up.
- Roast for 20-22 minutes or until golden and tender-crisp.
- Meanwhile, make your lemony sauce.
- In a saucepan, add the broth, lemon zest, lemon juice, honey, garlic, and gluten free flour.
- Whisk constantly while on medium heat until bubbly and thickened a bit, about 3-4 minutes.
- Remove from heat.
- Pour your lemony sauce over the roasted cauliflower and toss to coat.
- Garnish with fresh parsley and serve immediately.
- Enjoy!
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