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[VIDEO] Lemony Baked Cauliflower

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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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