Paleo Roasted Cauliflower With Lemon Mustard Dressing – a delicious recipe with oil, lemon juice, mustard, coconut milk, walnuts, freshly ground black pepper. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Preheat oven to 450u00b0F.
2
In a sheet pan or shallow roasting pan, toss the cauliflower with 2 tablespoons of the oil and a little salt. Roast cauliflower until tender and lightly browned, stirring once or twice for even roasting, 15-20 minutes.
3
Meanwhile, toast the nuts in a oily skillet for a few minutes over medium-high heat, shaking pan or stirring nuts often to avoid burning. Nuts will continue to toast a little as they cool, so remove pan from heat before they finish toasting and set aside to cool.
4
In a large bowl, whisk together the lemon juice, mustard, coconut milk (or half & half) and remaining 1 tablespoon of oil. Add the roasted hot cauliflower, scraping any residual oil and brown cauliflower bits into the bowl. Add the nuts and freshly ground black pepper; toss to coat.
5
Serve Warm.
154
kcal
Calories
16
g
Fat
2
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 3 tablespoons oil, 1 tablespoon lemon juice, 1 tablespoon Dijon mustard, 1/3 cup coconut milk or half & half, and more.
Yes, Paleo Roasted Cauliflower With Lemon Mustard Dressing falls under the Vegetarian category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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