Cauliflower is the king of the vegetable world, and beloved by millions who follow the plant-based or vegan diet. It’s also loved by paleo diet eaters, and of course many, many others. What makes cauliflower versatile is the fact that it is mild enough on its own, which allows it to carry many different flavors. For example, you can make a lovely Cauliflower Buffalo Wings and Cauliflower Pizza Crust, as well as a great Cauliflower Basmati Rice or pasta shells stuffed with cauliflower ricotta. You must agree that this is quite a range for a single ingredient!
This dish is a simple yet delicious side dish or a quick lunch. It tastes great warm as well as cold, so you will be able to make the most out of your leftovers. The dish does take some time to make – roasting cauliflower can take up to 45 minutes. But, trust me: roasting is the way to go. Although you could boil the cauliflower the flavor will not be the same, so just don’t go there.
The rest of the ingredient list is simple and straightforward. Pine nuts add nice toastiness and crunch to the dish, garlic give it the aroma, and lemon juice and zest make this dish light and full of sunshine. Of course, a dash of basil never hurts!!!
Lemony Roasted Cauliflower
What you’ll need:
2 heads of cauliflower, florets only
4 cloves garlic, thinly sliced
3 oz (185 g) pine nuts
1 lemon, rind and juice
1/4 cup extra virgin olive oil
2 teaspoons basil, dry (or 2 tablespoons fresh, finely chopped)
What you’ll do:
- Preheat the oven to 425 F (220 C).
- Wash the cauliflower, and cut out the florets only (you can use the leftover cauliflower to make rice, or a creamy soup, so don’t throw it away!). Pat dry the cauliflower florets and set aside.
- Line a large baking sheet with some parchment paper, arrange the cauliflower florets so that there is some space around each one, and place in the oven. Roast for 30-40 minutes. The florets should be soft and nicely browned.
- Place the roasted florets into a large mixing bowl and let them cool slightly.
- Bring a large frying pan up to temperature over medium-high heat. Add the pine nuts and toast on high for 2-3 minutes. Stay with your pine nuts as they toast and stir frequently as they can quickly go from nicely toasted and fragrant to burnt! Add the toasted pine nuts to the roasted cauliflower.
- Add the oil to the pan and decrease the heat to medium low. Add the sliced garlic and cook it for 1-2 minutes. Pour the garlic and oil over the cauliflower and pine nuts mix.
- Next, add lemon juice, lemon rind, and basil and mix everything well. Let the cauliflower rest for 10 minutes or so, then serve and enjoy!
Copyright © Eat the Vegan Rainbow, 2018