Roasting cauliflower is one of the best ways to prepare this non-starchy cruciferous vegetable. The smokey crispness of the brown bits have been known to cause fights when served as a shared dish! This dressing also pairs great with broccoli, green beans, and even works as a salad dressing if you have other veggies in your fridge and don’t want to make an extra trip to the store. A delicious way to get your vegetables and fiber in your day!
1 head of cauliflower, cut in small florets
2 tbsp coconut oil
1/4 cup hazelnuts or walnuts
1 tbsp lemon juice
1 tbsp Dijon mustard
1/3 cup coconut milk (unsweetened)
1/8 tsp freshly ground pepper
1/2 tsp sea salt
Preheat oven to 450 degrees and line a sheet or roasting pan with parchment paper. On the sheet or roasting pan, toss the cauliflower with half of the oil.
Roast the cauliflower for 15-20 minutes, until tender and lightly browned, stirring once or twice for even roasting.
Meanwhile, toast the nuts in a dry skillet of medium-high heat, shaking the pan or stirring often to avoid burning. Nuts will continue to roast as they cool, so remove pan from heat before they finish toasting and set aside to cool.
In a large bowl, whisk together the lemon juice, mustard, coconut milk and remaining oil.
Add the roasted cauliflower, scraping residual oil and brown bits into the bowl. Add the nuts, salt, and pepper. Toss to coat, serve warm.
Nutrition Facts per 1 cup: 158 calories, 11.6g fats, 9.4g carbs, 4g protein