Fat florets of cauliflower stay meaty when roasted--you could even try this with orange or yellow cauliflower. If you happen to have pickled chiles, use them in place of the fresh chiles here. Reprinted from Real Food Heals by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2017, Seamus Mullen

Seamus Mullen
Source: Seamus Mullen's Real Food Heals


Recipe Summary

10 mins
40 mins


Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 400 degrees F.

  • Cut the cauliflower into large chunks. Put the florets in a single layer on a rimmed baking sheet.

  • Spoon the coconut oil all over the cauliflower, letting it run down the sides. Sprinkle with salt, then dust with the coriander.

  • Roast until the cauliflower is very browned on top and bottom, about 30 minutes.

  • Top with the chile and squeeze lime juice all over. Top with cilantro and season with salt and pepper. Serve hot or warm.


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Nutrition Facts

80 calories; protein 3.3g 7% DV; carbohydrates 9.3g 3% DV; exchange other carbs 0.5; dietary fiber 4.2g 17% DV; sugars 3.2g; fat 4.2g 7% DV; saturated fat 3g 15% DV; vitamin a iu 73.8IU 2% DV; vitamin c 80.2mg 134% DV; folate 85.6mcg 21% DV; calcium 49.5mg 5% DV; iron 0.8mg 4% DV; magnesium 23.8mg 9% DV; potassium 464.3mg 13% DV; sodium 80.3mg 3% DV; thiamin 0.1mg 8% DV.

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Rating: 5 stars
Just made this for dinner tonight and loved it so much I had to sign up to Eating Well website to provide a review. Super easy to make and delicious especially with the addition of lime zest that I added and sprinkled with my homemade jalapeños. Definitely adding this to my repertoire. By the way been using Eating Well recipes for decades just never signed up. Read More