Lemon Paprika Roasted Cauliflower

The recipe Lemon Paprika Roasted Cauliflower can be made in around 30 minutes. For $1.17 per serving, you get a side dish that serves 4. One serving contains 134 calories, 3g of protein, and 11g of fat. 109 people were impressed by this recipe. This recipe from Diethood requires cauliflower, salt and ground, paprika, and lemon zest. It is a good option if you're following a gluten free, dairy free, paleolithic, and lacto ovo vegetarian diet. With a spoonacular score of 98%, this dish is outstanding. Southwestern Roasted Cauliflower with Cumin & Paprika, Lemon-Paprika Roasted Salmon, and Roasted Cauliflower with Lemon and Tahini are very similar to this recipe.

Servings: 4

Preparation duration: 10 minutes

Cooking duration: 20 minutes

 

Ingredients:

1 head cauliflower, about 2 pounds, cut into florets

1 teaspoon dried thyme

2 tablespoons chopped fresh parsley

zest of 1 lemon

3 tablespoons STAR Olive Oil with Lemon Peel

2 teaspoons paprika

salt and fresh ground, pepper to taste

Equipment:

mixing bowl

oven

baking sheet

Cooking instruction summary:

Preheat the oven to 450 degrees F.In a small mixing bowl, combine paprika, thyme, lemon zest, salt and pepper; mix until thoroughly incorporated.In a large mixing bowl, toss the cauliflower with the olive oil, and add the paprika seasoning; mix until everything is well combined.Transfer the cauliflower to a baking sheet and arrange the florets in one layer.Roast for 10 minutes, stir; continue to cook for 10 more minutes, or until tender and browned on the edges.Remove from oven.Transfer to a serving plate.Garnish with chopped parsley.Serve.

 

Step by step:


1. Preheat the oven to 450 degrees F.In a small mixing bowl, combine paprika, thyme, lemon zest, salt and pepper; mix until thoroughly incorporated.In a large mixing bowl, toss the cauliflower with the olive oil, and add the paprika seasoning; mix until everything is well combined.

2. Transfer the cauliflower to a baking sheet and arrange the florets in one layer.Roast for 10 minutes, stir; continue to cook for 10 more minutes, or until tender and browned on the edges.

3. Remove from oven.

4. Transfer to a serving plate.

5. Garnish with chopped parsley.

6. Serve.


Nutrition Information:

Quickview
133k Calories
3g Protein
11g Total Fat
8g Carbs
50% Health Score
Limit These
Calories
133k
7%

Fat
11g
17%

  Saturated Fat
1g
10%

Carbohydrates
8g
3%

  Sugar
2g
3%

Cholesterol
0.0mg
0%

Sodium
239mg
10%

Get Enough Of These
Protein
3g
6%

Vitamin C
74mg
90%

Vitamin K
66µg
63%

Folate
86µg
22%

Vitamin B6
0.29mg
15%

Fiber
3g
14%

Vitamin A
671IU
13%

Potassium
468mg
13%

Manganese
0.26mg
13%

Vitamin E
1mg
13%

Vitamin B5
1mg
10%

Iron
1mg
7%

Phosphorus
68mg
7%

Magnesium
25mg
6%

Vitamin B2
0.1mg
6%

Vitamin B1
0.08mg
5%

Vitamin B3
0.87mg
4%

Calcium
43mg
4%

Copper
0.07mg
3%

Zinc
0.47mg
3%

Selenium
0.95µg
1%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

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