Tag Archives: cauliflower

Name: Lemon Turmeric Roasted Cauliflower (Paleo, Whole30, AIP, Keto, Vegan)
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 head of cauliflower; 2 tbsp chopped parsley; 3 tbsp avocado oil; 2 tbsp lemon juice; 3 garlic cloves ( minced); 1 tsp turmeric powder; 1/2 tsp sea salt

Lemon Turmeric Roasted Cauliflower (Paleo, Whole30, AIP, Keto, Vegan)

This Lemon Turmeric Roasted Cauliflower dish is a flavorful and delicious side for everyday or for the holidays, and caters to all dietary needs: paleo, Whole30, AIP, keto, and vegan!

Cauliflower has been having a moment in the health food world and blogs. We are using it as rice, in gnocchi, in cheese, as risotto, and even as oats. I’ve been so focused on trying to be creative with this amazing versatile vegetable that I totally forgot about how delicious it is in its pure original form!

Lemon Turmeric Roasted Cauliflower Recipe

So I decided to bring it back with this Lemon Turmeric Roasted Cauliflower recipe. There’s something so delicious about the combination of lemon and turmeric so I decided to infuse that flavor into this savory and addicting side dish. I know it says it’s 4 servings, but I may or may not have eaten the whole thing in one sitting after making these. They are that good!

How to Make the Best Tasting Roasted Cauliflower

After roasting them for years, I’ve found that there are several tricks to making the tastiest cauliflower that’s evenly cooked with the best texture that’s crispy and not mushy:

When you cut them into florets, try to make them all similar in size to ensure even cooking.
If you wash the cauliflower before cooking, make sure they are dry before adding seasoning.
Toss with oil and seasoning in a separate bowl to make sure they are evenly coated.
Roast in an even single layer without crowding the pan. Use two pans if you need to.
Many ovens heat unevenly so make sure to turn the pan halfway through cooking.

These tips are pretty simple and easy to follow so make sure to not skip out on them. I promise – they really do make a difference!

Lemon Turmeric Roasted Cauliflower (Paleo, Whole30, AIP, Keto, Vegan)

Course: Side Dish

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Servings: 4 servings

Calories: 107 kcal

Author: Jean Choi

This Lemon Turmeric Roasted Cauliflower dish is a flavorful and delicious side for everyday or for the holidays, and caters to all dietary needs: paleo, Whole30, AIP, keto, and vegan!

Ingredients

1 head of cauliflower
2 tbsp chopped parsley

Lemon Turmeric Dressing

3 tbsp avocado oil
2 tbsp lemon juice
3 garlic cloves minced
1 tsp turmeric powder
1/2 tsp sea salt

Instructions

Preheat oven to 425 degrees F.
Chop the cauliflower into bite-sized florets, making sure that the florets are similar in size.
Whisk together all ingredients for the lemon turmeric dressing.
Place the cauliflower florets in a large bowl, and toss with the dressing.
Spread out the cauliflower on a baking sheet in a single layer.
Roast in the oven for 20-25 minutes until tender and golden brown, turning the pan halfway through.
Sprinkle with chopped parsley before serving.

Nutrition Facts

Lemon Turmeric Roasted Cauliflower (Paleo, Whole30, AIP, Keto, Vegan)

Amount Per Serving (1 serving)

Calories 107 Calories from Fat 90

% Daily Value*

Total Fat 10g 15%

Saturated Fat 1g 5%

Sodium 300mg 13%

Potassium 113mg 3%

Total Carbohydrates 3g 1%

Vitamin A 3.2%

Vitamin C 23.1%

Calcium 1.3%

Iron 2.5%

* Percent Daily Values are based on a 2000 calorie diet.

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Egg Free Cauliflower Potato Salad (Paleo, Vegan, Whole30, Keto)

If you are looking for a low carb way to enjoy your potato salad, look no further than this Cauliflower Potato Salad (or “fauxtato” salad). Not only is this paleo, Whole30, and keto-friendly, it’s egg free and vegan, made with creamy cashew sauce!

As the weather warms up, I’m thinking of all the summer friendly recipes for BBQs, picnics, and get-togethers. Grilled food is always a favorite among crowds, but I also love make-ahead salads and side dishes that really pull the party together. One of my favorite dishes is a yummy potato salad, which is why I created this Egg Free Cauliflower Potato Salad, or also called “fauxtato” salad.

Egg Free Cauliflower Potato Salad Recipe

There’s no potato in this salad, and cauliflower florets are used instead. But before you roll your eyes, I urge you to try it first! My husband, who is a potato lover, couldn’t tell that it was made with cauliflower, and when he first tasted it, he just said, “Mmmm, this is really good potato salad.” No joke.

Also, there are no eggs or mayo in this cauliflower potato salad, and the dressing is made with a creamy and decadent cashew sauce. It’s a great one for any kind of potlucks or get-togethers because it fits under so many food restrictions. It’s paleo, low carb, Whole30, gluten-free, and vegan, and even kids will go crazy over this dish, so make sure to make a giant batch!

Tips For Making This Cauliflower Potato Salad

Use raw cashews for the sauce. Roasted cashews won’t be as creamy when blended.
The longer this salad sits, the better it tastes! I like to make it a day ahead so the flavors have enough time to meld together.
Feel free to adjust the spices depending on your taste preferences. I really love the vinegary taste in potato salads, but you can scale back on the apple cider vinegar if you aren’t a big fan like me.
Double the recipe because it’ll be gone in no time!

I guest posted this Egg Free Cauliflower Potato Salad on Adrienne Urban’s blog, Whole New Mom, so go check it out there. I hope you love it as much as I do!:

CLICK HERE FOR THE RECIPE!

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Paleo Cauliflower Gnocchi with Avocado Pesto

You’ll love the taste of this light and refreshing grain free, Paleo Cauliflower Gnocchi tossed in the tastiest avocado pesto. It’s so delicious and lower in carbs than the traditional potato gnocchi!

So my Instagram feed has been exploding with Trader Joe’s new product, paleo cauliflower gnocchi, and I’ve been so intrigued that I had to try it out. When I finally tasted it, it was actually pretty delicious covered in a yummy sauce and quite simple to prepare. Well, I’m always looking for a new challenge in the kitchen so I decided that I had to recreate this tasty gnocchi from scratch.

The result? Total success, if I do say so myself. This version of paleo cauliflower gnocchi is made with a mixture of steamed cauliflower (duh), cassava flour, coconut flour, with an egg to bind it all together. After it’s cooked, I served it tossed with the most addicting avocado pesto that I whipped up in seconds.

The pillowy soft bites of the gnocchi were so tasty with the creamy decadent sauce, and it was so perfect served with a side of chicken. I also love that it’s much lower in carbs than the traditional potato version, and it doesn’t weigh me down or make me feel tired afterwards.

The avocado pesto sauce could be a recipe on its own because it’s so delicious and it’s a yummy twist on my creamy chimichurri sauce. You probably won’t need to use the whole batch in this recipe, so if you are like me, you can save the leftovers and put it on ALL the things, like using it as dressing in salads, putting it on a gluten free toast, or eating it as a dip with your favorite crackers or veggies!

I guest posted this Paleo Cauliflower Gnocchi with Avocado Pesto recipe on Lauren Geertsen’s blog, Empowered Sustenance, so go check it out there. I hope you love it as much as I do!:

CLICK HERE FOR THE RECIPE!

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