Spiced Roasted Cauliflower
This is SO GOOD & SO EASY! Put the ingredients on your shopping list ASAP and make yourself an incredibly flavorful side dish using one of MY favorite veggies – the amazing (chameleon of vegetables) CAULIFLOWER!
For Meal Prep:
Place your leftovers into glass food prep containers in the fridge to reheat in an air fryer or saute in a skillet for future meals throughout the week. The flavor only gets better the next day! I would recommend storing this dish in the fridge for 2-3 days max.
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 and 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, and 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:
Rachel’s Tips:
I REALLY prefer golden raisins over the typical raisins we all grew up with.
Golden raisins are much plumper, and juicy, with a more delicious, fruitier, lighter flavor.
Have you tried them yet?
If you search the health food stores or Amazon, you can often find raisins sweetened with pure apple juice rather than cane sugar.
4 servings
Ingredients:
- 1 medium/large head cauliflower, end and leaves trimmed
- 1/4 cup avocado oil or extra-virgin olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp ground coriander seed
- 2 tsps smoked paprika
- 1 tsp red pepper flakes
- sea salt and ground black pepper, to taste
- 2 Tbsps golden raisins, optional
- a handful of cilantro, leaves picked
- a squeeze of fresh lime
Instructions:
Heat your oven to 400 degrees f.
Line a large baking tray with parchment paper and place a cutting board on top.
Lay the cauliflower head and stem down, onto your cutting board. Slice the cauliflower lengthwise into ½-inch thick pieces. Halve the large cauliflower slices and trim if there’s too much of the stem (The stem usually gets tough and chewy after roasting).
Slide the cauliflower pieces onto your prepared baking tray.
Sprinkle it with all the seasonings and drizzle on the oil.
Using your clean hands thoroughly combine to get all pieces evenly seasoned and oiled.
Arrange in a single layer into the tray so there’s space to crisp up.
Roast for 30 minutes, flipping halfway.
Transfer your roasted cauliflower to a platter and top with raisins, cilantro, and freshly squeezed lime if desired.
Enjoy while hot!
Rachel
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