Eat veggies
Roasted Cauliflower with Sumac Lemon Dressing
Give your cauliflower some flare with this roasted vegetable side dish. Roasting brings out the cauliflower’s natural sweetness and sumac, a Middle Eastern spice, adds a bold tart flavour that can’t be beat!
Updated
Ingredients
- 1 head cauliflower, cut into florets
- 2 Tbsp canola oil (30 mL)
- ¼ tsp salt (1 mL)
- ½ tsp pepper (2 mL)
- 1 cup fresh flat leaf parsley (250 mL)
- 2 Tbsp lemon juice (30 mL)
- 3 Tbsp canola oil (45 mL)
- 1 tsp sumac (5 mL)
- 2 tsp lemon zest (10 mL)
Directions
- Preheat oven to 425°F (210°C). Line a baking sheet with parchment paper. Transfer cauliflower to the baking sheet. Toss with 2 Tbsp (30 mL) canola oil. Season with salt and pepper. Roast cauliflower, until tender and golden brown, about 15 minutes.
- Meanwhile, pulse parsley, lemon juice, 3 Tbsp (45 mL) canola oil, and sumac in food processor.
- Toss cauliflower with parsley mixture. Place in a serving bowl and garnish with lemon zest.
Nutritional Analysis
| Calories | 145 |
|---|---|
| Total Fat | 12.3 g |
| Saturated Fat | 1.1 g |
| Cholesterol | 0 mg |
| Sodium | 127 mg |
| Carbohydrates | 8.1 g |
| Fiber | 2.9 g |
| Sugar | 2.9 g |
| Protein | 3 g |
| Potassium | 484 mg |
