Description
A delicious roasted cauliflower recipe served with a creamy dip.
Ingredients
Scale
- 1 head washed and trimmed cauliflower (broken into 1 to 2-inch florets)
- 1 tablespoon coconut oil (or your favorite oil)
- 1 teaspoon smoked paprika
- to taste salt and pepper (optional)
- 1/2 cup sour cream (or cream cheese or mayo; use lite or vegan versions as desired)
- 1/2 cup grated Parmesan cheese (or your favorite shredded cheese; use lite or vegan versions as desired)
Instructions
- Preheat oven to 375F. Line a baking sheet with a Silpat or with foil; set aside.
- Place cauliflower florets on baking tray, arranged in a single flat layer, not quite touching, if possible.
- Evenly drizzle or massage with oil.
- Evenly sprinkle with smoked paprika, and optionally sprinkle with salt and pepper, to taste.
- Bake for about 20 to 25 minutes, or until cauliflower is done to taste, noting that the top side stays whiter while the base could be caramelizing/browning quite a bit, so make sure to check the undersides, too.
- While cauliflower is baking, make the dip by stirring together the sour cream and cheese in a small bowl; set aside until serving.
- Remove cauliflower from oven and serve with the dip as soon as it’s cool enough to eat.
Notes
- Cauliflower is best warm and fresh although can be kept airtight in the refrigerator for up to 5 days; eat chilled or gently reheat as desired.
- Extra dip will keep airtight in the refrigerator for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 220
- Sugar: 2g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 25mg