Lemon Dill Roasted Cauliflower
This keto-approved recipe is easy, quick and has the crunch that your palette craves. Dill is such a great warm-weather seasoning...it's got the same perk and zing that we get from sunny days.
Add this side item to your barbeque plan, or use it to get a healthy vegetable option into your busy week night dinner.
6 c cauliflower
2 tsp lemon
1/2 tsp lemon zest
3 clove garlic
2 tsp dill weed—dried
3 tbsp olive oil
1/2 tsp salt
Cut a small or medium head of cauliflower into florets, then slice the florets vertically so they lay flat.
Whisk lemon zest, grated garlic, dill, lemon juice, olive oil and salt in a bowl.
Toss the cauliflower with the herb mixture.
Preheat the oven to 375 degrees Fahrenheit. Lay the cauliflower flat on a roasting pan in a single layer.
Roast for 25 minutes, then carefully flip over and roast for another 20-25 minutes, or until the cauliflower is golden.