Vegan Recipe: Lemony Roasted Cauliflower

Lemony Roasted Cauliflower

Roasted cauliflower gets a puckery pop with lemon juice and a background note of smoked paprika.

Ingredients, Makes 3 servings

3-4 tablespoons of lemon juice
1/2 tablespoon tahini
1/4 teaspoon smoked paprika
4 1/2-5 cups cauliflower florets, about 1 medium to large head
1/4 teaspoon sea salt
Freshly ground black pepper, to taste (optional)

Directions

Preheat the oven to 450 degrees Fahrenheit. Line a baking sheet with parchment paper.

In a large bowl, whisk together the lemon juice, tahini, and smoked paprika. Add the cauliflowr and toss to coat.

Transfer the cauliflower to the prepared baking sheet, scraping all the lemon sauce over the cauliflower. Sprinkle with the salt.

Bake for 25-30 minutes, stirring a couple of times, until golden. (Larger pieces will take longer to cook.)

Remove, season with salt and pepper (if using) to taste, and serve.

Source: Dr. Neal Barnard’s Cookbook for Reversing Diabetes, by Neal Barnard, MD; Recipe by Dreena Burton

Per serving: Calories: 51; Fat: 2 g; Calories from Fat: 33%; Cholesterol: 0 mg; Protein: 3 g; Carbohydrate: 7 g; Sugar: 3 g; Fiber: 4 g; Sodium: 368 mg

Please feel free to tailor Physicians Committee recipes to suit your individual dietary needs.

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