Roasted Lemon Cauliflower with Sundried Tomatoes and Pine Nuts
An easy, delicious recipe that will make you want to eat your cauliflower.
- 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
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.