Coconut Roasted Cauliflower with Cilantro and Lime

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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

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Recipe Summary

active:
10 mins
total:
40 mins
Servings:
4

Nutrition Profile:

Nutrition Info
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Ingredients

Directions

  • Preheat the oven to 400 degrees F.

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  • 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.

Tips

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Nutrition Facts

Serving Size:
about 1 cup
Per Serving:
80 calories; protein 3.3g; carbohydrates 9.3g; dietary fiber 4.2g; sugars 3.2g; fat 4.2g; saturated fat 3g; vitamin a iu 73.8IU; vitamin c 80.2mg; folate 85.6mcg; calcium 49.5mg; iron 0.8mg; magnesium 23.8mg; potassium 464.3mg; sodium 80.3mg; thiamin 0.1mg.
Exchanges:

1 1/2 vegetable, 1/2 fat
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