Thursday, March 15, 2007

Lemon Roasted Cauliflower with Dill

More gluten-free baked goods will be finding their way to this blog in the coming days, but in the meantime it's back to vegetables.

It's amazing how the simplest dishes are so often the most successful. Roasted cauliflower, with a few added ingredients: Bam! Flavor explosion! I love the way the sweetness and tartness of the lemon juice play off of the caramalized and browned edges of the cauliflower. This dish is easy, requiring very little preparation, and I have a feeling that even cauliflower skeptics will enjoy it.

Karina wrote this week about her on-again off-again vegetarianism. For reasons ranging from religion (kosher dietary laws make vegetarianism an easier choice) to ethics and environmental concerns, my own diet has become mostly vegetarian. I have no ethical opposition to eating meat - Just concern about eating meat that I can't guarantee came from happy, healthy animals who had access to sunlight and pasture and whose raising didn't have a massive negative environmental impact. Finding grassfed beef that's also kosher here in the Bay Area? Fuggedaboutit!

There's also the fact that I am the World's Biggest Vegetable Fan (tm). My appreciation for fresh produce has really grown since becoming gluten-free. I could live on vegetables for breakfast, lunch and dinner - Which one day I realized isn't really such a bad idea from a health perspective. So my meals revolve around vegetables - And beans, whole grains, nuts, eggs and goat cheese (yes, goat cheese is in a category of its own). With fish once or twice a week, almost no chicken, and organic beef once a month or so - at that particular time of the month when my body screams out for iron.

So back to cauliflower... It's low-glycemic index and low-carb, which is part of why it's so popular in recipes for diabetics and South Beach followers. It roasts wonderfully, and lends itself to mashes, gratins, latkes and other recipes that would normally use nutritionally-empty white potatoes. The flavor from the fresh dill is really wonderful in this dish, which can be eaten at hot, at room temperature, or on top of a salad. I found it so snackable that very little ended up making it to the tupperware I had laid out for it.


1 large head cauliflower, cut into florets
2 generous teaspoons Dijon mustard
4 cloves of garlic, crushed
Juice of 2 lemons
1 tsp salt
1 Tbsp extra virgin olive oil
1-2 Tbsp fresh dill, chopped
Fresh ground black pepper

Preheat oven to 400 F. Place cauliflower florets in a large bowl. In a smaller bowl, combine all ingredients except for cauliflower, whisking until blended. Pour marinade over the cauliflower and toss until coated. Spread on baking sheet. Drizzle any remaining marinade over the cauliflower. Bake for 30-45 minutes or until tender but not mushy. Toss once, if desired, halfway through cooking. The cauliflower should have some browning around the edges.


Anonymous said...

Um, hi, that looks so delicious!

Sea said...

You are trying to get me to change my mind about cauliflower, aren't you? ;) I've always hated it (esp. boiled- or fresh) but I have to admit... this looks pretty good... hmmm.... Ok! That's it! I have to try your recipe. :)


PS Your veg posts are my favorite!!! Yay for veg posts! (although the knish still wins the award for best posted recipe of all time...) :D

Kalyn Denny said...

The photo is fabulous. I think it looks just delish.

K Allrich said...


Cauliflower + roasted = divine. And your recipe [lemon and dill!] sounds perfect for spring. Thanks for the shout-out.

Happy Spring!

Lynn Barry said...

This looks and sounds SO darn GOOD! Thanks! HUGS

Anonymous said...

WOW..I will be making that for dinner tonite..cauliflower can have a funny taste when eaten plain....lemon on anything is yummy..i agree about the goat cheese...a fave of mine for becoming vegan...that might be tough but keep those veggie recipes comin....have a great sunday....

kastex said...
This comment has been removed by the author.
kastex said...

One MORE vegetable my family will now eat WILLINGLY!! YEAH! This is a keeper! Mine even came out looking as good as yours! And my skeptical husband ate half of it before it got to the dinner table!


PS-Batch #2 is in the making for dinner tonight! : )

Gaile said...

HOly moly that sounds awesome! And i really like your bit on meat-eating - it reflects a lot of my own perspective as well. Now I must go find a cute small cauliflower to do this with for dinner tonight!

angie said...

Oh, yes, that looks yummy - Thanks! I'll be making this soon.

smash. said...

I made these the other night and really liked them (never roasted cauliflower before.. will do so more often now!).

Thanks for the great recipe.
-Ashley said...

Sounds like this recipe was a success, not just for me but for everyone who gave it a shot! Thanks for all the feedback.

Sea said...

I made this recipe last night and it was great! None of the negative characteristics I associate with cauliflower came through in the dish at all- Yay! Thanks for another fabulous veggie recipe. :)


Anonymous said...

I did this recipe, but instead steamed the cauliflower first and tossed with the dressing. It's faster for the weekday dinner. But get this - my four year old loved it! I'm printing this one out for a keeper.