Roasted Cauliflower

Source:
Course: Sides
Preperation time: 10min
Cooking Time: 30min
Serves: 4

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Ingredients

Protein (g) Carbs (g) Fat (g) Energy (KCal)
1 Fresh Shallot(s) 0 0 0 0 0 0 2 2
1 Head Cauliflower 3 3 7 7 0 0 37 37
1 Teaspoon Coriander Seeds 0 0 0 0 0 0 1 1
1 To Taste Salt 0 0 0 0 0 0 0 0
1/4 cup Fresh Cilantro, Chopped 0 0 0 0 0 0 0 0
1/2 Teaspoon White Pepper 0 0 0 0 0 0 1 1
2 Teaspoon(s) Turmeric 0 0 1 1 0 0 5 5
1/2 Teaspoon Red Pepper Flakes 0 0 0 0 0 0 1 1
1 Fresh Lime 0 0 2 2 0 0 5 5
1 Tablespoon Garlic, Minced 0 0 2 2 0 0 8 8
1/4 cup Olive Oil 0 0 0 0 14 14 119 119
Total: Approximate Nutrition Info, Per Serving: 4 13 14 179
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Instructions

  1. Preheat oven to 400
  2. Toast the coriander and peppercorn seeds 30 seconds in a pan and then grind in a coffee mill or spice grinder. ( You can use ground spices instead if you don't have whole. Just don't toast.)
  3. Add olive oil, garlic, turmeric, crushed red pepper and spices together.
  4. Core the cauliflower and separate into 1 inch florets.
  5. In a large rimmed baking sheet, pour the olive oil over mixture over the cauliflower and toss until the cauliflower until completely coated. 
  6. Sprinkle with salt and roast for 25 minutes.
  7. Cut the shallots into thin slices and separate into rings.
  8. Add the sliced shallots and squeeze the juice of the lime all over. 
  9. Enjoy!
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