Roasting cauliflower keeps the florets tender yet firm. The trick is to make sure that the oven reaches the required temperature before roasting.
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Type of dish: Side Dish
Equipment: Roasting pan lined with parchment paper or aluminum foil
Oven Temp: 400°F (205°C/Gas 6)
- coconut oil, enough to grease roasting pan
- 1 large cauliflower, cored and seperated into florets
- 1 tsp garlic powder
- 1 tsp red chili flakes
- ½ tsp cumin powder
- 2 tsp paprika
- juice of 2 large lemons
- 1½ tsp sea salt
- 2 TB fresh parsley, finely chopped
- Preheat oven to 400°F (205°C/Gas 6).
- Line roasting pan with parchment paper or aluminum foil and grease with coconut oil.
- Mix cauliflower florets with all ingredients except chopped parsley.
- Evenly spread florets in roasting pan and place in preheated oven.
- Roast for 25 to 30 minutes.
- Halfway through cooking time give the pan a few brisk shakes.
- Remove from oven, gently stir in chopped parsley and serve.
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