Vegan Buttery-Roasted Cauliflower
I bought a large bag of frozen cauliflower at Costco which had all these different colors and varieties (purple is my favorite). Whatever type of cauliflower you have on hand will do. Serve this recipe as a side dish, or as a nutritious snack. I ate the whole thing at once because it’s so tasty.
- 1 small cauliflower, cut into bite-size pieces
- 1 tablespoon low-calorie vegan buttery spread (I used Earth Balance)
- 2 teaspoons fresh lemon juice
- Grated lemon peel from one lemon
- 1 tablespoon whole grain Dijon mustard
- 1 teaspoon dried oregano
- Salt…to taste (optional)
Preheat oven to 400 degrees. Place parchment paper on baking sheet. You may need to cut it so it lays inside flat. Place cauliflower pieces on parchment paper so that they are separated. Bake at 400 for 15 minutes. While cauliflower is cooking, melt buttery spread in a small bowl in the microwave for 30 seconds, until melted. Add the rest of the ingredients, except for the salt, and stir until incorporated.
After the cauliflower has cooked for 15 minutes, baste the cauliflower with the lemon-butter-spice, and cook 10 more minutes. Remove from oven and place on hot-pad. Let cool a few minutes before eating. Taste a few pieces to see if you like it as is, or you can sprinkle some salt on it. I prefer it with a touch of salt.
P.S. If you want lots of easily-accessable, healthy, dairy-free recipes, check out my cookbooks at http://www.thehighfivediet.com