Friday, February 10, 2012

Lemon Roasted Cauliflower with Fresh Dill

I've had this giant head of cauliflower sitting in the fridge for awhile now. It was begging to be cooked so tonight, I decided to roast it! I loved it!

1 large head cauliflower, cut up
2 teaspoons Dijon mustard
4 cloves of garlic, minced
juice and zest of 1 lemon
1 teaspoon salt
1 teaspoon cumin seed
1 tablespoon olive oil
2 tablespoons fresh dill, chopped
fresh ground black pepper

Preheat oven to 400 F.

Combine all ingredients in a gigantic bowl (it needs to have plenty of extra space for tossing the cauliflower without having it fly out of the bowl), except for cauliflower and whisk until combined. Add the cauliflower and toss until coated.

Place the cauliflower onto a baking sheet in a single layer if possible, and drizzle over any remaining marinade. Bake for 30-45 minutes (tossing once halfway through cooking) or until tender and golden.

Adapted from Gluten-Free Bay.

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