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Lilly’s Table

 
 
Coconut-Kale Salad
© Lillys-Table.com Photo of Lemon-Ginger Cauliflower
 

Tags: Vegan Dairy Free Gluten-Free Low-Glycemic Nut Free

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

45 mins

Time
Estimate
45 mins

Icon Heart Healthy

Gluten
Free?
Yes

Winter

Typical
Season
Winter

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Winter

Lemon-Ginger Cauliflower

from Pomegranate-Coconut Shrimp Cocktail with Cauliflower & Coconut Kale Salad, the Week of December 8, 2013.
View the previous recipe for this meal.

Roasted with zests of lemon & ginger, this flavor-packed cauliflower will delight as a side dish next to seafood, a big salad or anything Asian. A microplane will make your life so much easier for this dish, but very finely mincing the lemon peel and fresh ginger will work instead.

Ingredients

  • 1 head cauliflower
  • 1 tablespoon coconut oil, melted, or olive oil
  • ½ teaspoon salt
  • 1 tablespoon ginger, peel and finely mince
  • 1 lemon

Serving Size: 2 People

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Preparation Instructions

Preheat the oven to 425.

Trim the cauliflower and break into bite size floret pieces. Dollop on the coconut oil and sprinkle with the salt. Place in the oven for 15 minutes.

Using a microplane, zest the ginger and lemon, toss with a bit of melted coconut or olive oil to make a little sauce that is easier to spread on the cauliflower. When the cauliflower has roasted for 15 minutes, remove the pan and dribble on the ginger & lemon zest. Toss.

Return to the oven, tossing every 5-10 minutes until the cauliflower is golden.