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Roasted Lemon Cauliflower with Sundried Tomatoes and Pine Nuts

05/17/2017 by Ashley 2 Comments

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My husband loves cauliflower but he especially adores Roasted Lemon Cauliflower with Sundried Tomatoes and Pinenuts. This is a quick and easy recipe which brings out the wonderful flavors of roasted cauliflower and makes it even better with the addition of tangy tomatoes and toasty pine nuts.

A trick I learned about roasting vegetables from Rouxbe Cooking School, is to place as many cut sides down so that you get the most browning you can. This makes the vegetables beautiful to look at but also increases the flavor.

Begin by chopping your cauliflower into bite-sized florets.

Mix the sauce together in a small jar.

Drizzle the sauce over the cauliflower and toss to coat evenly.

Roast in the oven for 10-12 minutes or when you are getting a nice browning effect and then turn the cauliflower and continue cooking for about 4-5 minutes.

While the cauliflower is roasting, place the pine nuts into a pan and toast for a few minutes on medium heat. Toss them regularly so they don’t burn.

Roasted Lemon Cauliflower with Sundried Tomatoes and Pine Nuts

Ashley
An easy, delicious recipe that will make you want to eat your cauliflower.
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Sides
Servings 4

Ingredients
  

  • 1 Head of cauliflower cut into bite-sized florets
  • 1/2 t. Lemon zest
  • 1 1/2 T. Lemon juice
  • 2-3 Garlic cloves minced
  • 1/2 t. Sea salt
  • 1/2 t. Ground black pepper
  • 2 T. Olive oil
  • 2 T. Sundried Tomatoes chopped
  • 1/4 C. Pine nuts toasted

Instructions
 

  • Preheat oven to 450 degrees F.
  • Cut cauliflower and place in a pile on a silpat or parchment lined baking sheet.
  • Mix the lemon zest, lemon juice, garlic, sea salt, pepper, and olive oil in a small jar.
  • Drizzle over the cauliflower and toss to coat evenly.
  • Place in the oven and roast for 10-12 minutes or until you get some nice browning. Turn the pieces so another side is down and continue cooking for 4-5 minutes. You want the cauliflower tender on the inside and brown and crisp edges on the outside.
  • Top with sundried tomatoes and pine nuts.

 

Related

Filed Under: Recipes, Sides Tagged With: Cauliflower, garlic, lemon juice, Lemon zest, olive oil, pine nuts, roasted lemon cauliflower with sundried tomatoes and pine nuts, Sundried tomatoes

Previous Post: « Mushroom and Tempeh Bourguignon
Next Post: Toasted Sesame Pineapple Vinaigrette »

Reader Interactions

Comments

  1. Bek Klein says

    07/05/2017 at 4:29 pm

    This will be on regular rotation at our house! It was delicious!

    Reply
    • Ashley says

      07/05/2017 at 4:55 pm

      So glad you liked it! Thanks for the comment.

      Reply

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About Me

Aloha! My name is Ashley and I love to create simple, delicious plant-based recipes, garden, yoga, run, and go on adventures with my husband and rescue dog, Julie. Thanks for visiting my site. Read More…

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