Cauliflower to me is like a blank canvas just waiting to be painted. It absorbs flavors so well with all of it's little crevices. Roasted Cauliflower with Lemon and Dill is one of my favorite ways to get a lot of flavor out of the canvas. So-to-speak. Roasting the cauliflower gives it a bit of a crust, a little smokiness and more texture. Adding a good olive oil, lemon, capers and dill gives it freshness. It also compliments the subtle sweetness that you get from the cauliflower when it has been roasted. I like to pair this Roasted Cauliflower with Lemon and Dill with Broiled Salmon with Creamy Basil Sauce or Perfect Thyme Chicken. It will go well with pretty much anything though!
For the Love of Roasting
Roasting is one of my favorite ways to cook vegetables and starches because it is easy, healthy and it brings out the fabulous natural flavors of the food without covering it up with heavy sauces. Not that I am against heavy sauces, there is a time and place for that too! But usually when I am cooking for my family during the week, I want easy and healthy. I save the heavy sauces for special meals and holidays.
Speaking of easy, to make these Roasted Cauliflower with Capers and Dill, coat the florets with olive oil, salt and pepper. Spread them out on a large baking sheet and pop them in the oven to bake. When they come out, place them on a serving dish, drizzle with olive oil, lemon juice, capers and dill. That's all there is to it! Easy, right?
More Roasted Veggies Please!
Some of the other "roasted" veggies and starches to check out are Roasted Broccoli, Roasted Gourmet Potatoes, Garlicky Brussels Sprouts, Roasted Green Beans, Roasted Butternut Squash and Sweet Potato Fries. You can tell how much I like roasting, right?!?!
Since you are finding it on my blog, you know it is gluten free, of course! This recipe for Roasted Cauliflower with Capers and Dill is also AIP diet friendly, paleo, keto, vegan and free of all major food allergens. I love a dish that is safe for everyone to eat and tastes delicious too:-)
Ingredients
- 1 head cauliflower - cut into florets
- 3 tablespoon olive oil - divided
- 2 tablespoon fresh lemon juice - approximately 2 lemons
- 1 tablespoon fresh dill - chopped
- 2-3 tablespoon capers - roughly chopped
- salt and pepper to taste
Instructions
- Preheat oven to 450 degrees.
- In a large bowl, drizzle 2 tablespoon olive oil over cauliflower florets & sprinkle with salt & pepper. Toss to coat evenly. Lay the seasoned cauliflower out on a parchment lined baking sheet in one layer. Bake for 15-20 minutes or until browned on top & fork tender.
- Remove from oven & put back in a large bowl. While still hot, drizzle with remaining oil, dill, capers, salt & pepper. Toss gently to coat. Serve right away.
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