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Roasted Cauliflower with Lemon and Cumin
A vibrant mediterranean dish featuring roasted cauliflower with a hint of cumin and a refreshing touch of lemon, embodying the essence of healthy, nutrient-dense cuisine.
45 min4 servingsmediterraneanside dish
ketogenic
vegetarian
lacto-vegetarian
ovo-vegetarian
vegan
pescetarian
paleo
primal
whole30
mediterranean
Nutrition Facts
Per serving
Calories62
% Daily Value*
Total Fat 7g9%
Saturated Fat 1g5%
Trans Fat 0g
Cholesterol 0mg
Sodium 1mg
Total Carbohydrate 0g
Dietary Fiber 0g
Total Sugars 0g
Protein 0g
Calcium 4.9mg
Iron 0.35mg2%
Potassium 9.5mg
Vitamin A 0.34mcg
Vitamin C 0.04mg
Vitamin E 0.02mg
Vitamin K 0.03mcg
Magnesium 1.9mg
Zinc 0.03mg
Folate 0.05mcg
Approximate values — some ingredient data may be incomplete.
* Percent Daily Values are based on a 2,000 calorie diet.
Ingredients
- 1 head cauliflower
- 1 teaspoon cumin
- 2 tablespoons olive oil
- 1 whole lemon
Instructions
- 1Preheat oven to 425°F (220°C).
- 2Cut the cauliflower into florets, ensuring they are of even size for uniform roasting.
- 3In a large mixing bowl, toss the cauliflower florets with cumin and extra virgin olive oil until well coated.
- 4Spread the cauliflower in a single layer on a baking sheet lined with parchment paper.
- 5Roast in the preheated oven for 25-30 minutes, or until the cauliflower is tender and caramelized, stirring halfway through.
- 6While the cauliflower roasts, zest the lemon and squeeze its juice into a small bowl.
- 7Once the cauliflower is done, transfer it to a serving dish.
- 8Drizzle the roasted cauliflower with fresh lemon juice and sprinkle with lemon zest.
- 9Serve immediately as a warm side dish or allow to cool to room temperature to suit your preference.
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