Tangy Cauliflower
Elevate your side dish game with this irresistible Tangy Cauliflower recipe, a vibrant combination of roasted cauliflower florets infused with smoky spices and kissed with a sweet and zesty glaze. Perfectly roasted in the oven, the cauliflower is tossed in a delectable mix of paprika, cumin, turmeric, and chili flakes, then finished with a lemon-honey glaze that caramelizes beautifully in the final moments of cooking. Garnished with fresh cilantro, this dish is packed with bold flavors, making it the ultimate crowd-pleaser for any occasion. Quick to prepare, naturally gluten-free, and a wholesome option for dinner parties or weeknight meals, Tangy Cauliflower is guaranteed to be the star of your table!
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Recipe Information
Ingredients
- 1 head (medium, about 2 pounds) Cauliflower
- 2 tablespoons Olive oil
- 3 minced Garlic cloves
- 1 teaspoon Paprika
- 1 teaspoon Ground cumin
- 0.5 teaspoons Ground turmeric
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 0.25 teaspoons Red chili flakes
- 1 tablespoon Honey
- 2 tablespoons Fresh lemon juice
- 2 tablespoons, chopped Fresh cilantro
- 2 tablespoons Water
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or aluminum foil for easy cleanup.
Cut the cauliflower into bite-sized florets and place them into a large mixing bowl.
In a small bowl, whisk together the olive oil, minced garlic, paprika, cumin, turmeric, salt, black pepper, and red chili flakes.
Pour the spice mixture over the cauliflower florets and toss them until they're evenly coated.
Spread the cauliflower in a single layer on the prepared baking sheet.
Roast the cauliflower in the preheated oven for 20 minutes, stirring halfway through to ensure even cooking.
While the cauliflower is roasting, prepare the tangy glaze. In a small bowl, mix the honey, fresh lemon juice, and 2 tablespoons of water.
After 20 minutes of roasting, remove the cauliflower from the oven and drizzle the tangy glaze over the florets. Use a spoon or spatula to toss them gently, ensuring the glaze is evenly distributed.
Return the cauliflower to the oven and roast for an additional 5 minutes, or until the edges are golden and caramelized.
Remove from the oven and transfer to a serving dish. Garnish with fresh chopped cilantro and serve immediately.
Nutrition Facts
Calories |
596 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.7 g | 41% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2573 mg | 112% | |
| Total Carbohydrate | 73.1 g | 27% | |
| Dietary Fiber | 21.2 g | 76% | |
| Total Sugars | 36.3 g | ||
| Protein | 20.0 g | 40% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 266 mg | 20% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 3070 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
