Serve as a snack or with your favorite protein for a low-carb side dish.
Whether you’re looking for a salty snack or a low-carb side dish to serve alongside chicken or fish, you can’t go wrong with this roasted lemon and dill cauliflower recipe. It’s incredibly easy to make and cooks in just 15 minutes. Just chop up a head of cauliflower, toss it with lemon juice, fresh dill, olive oil, and some sea salt, and toast it until golden brown. Seriously: this is it!
Cauliflower: One of the best low-carb vegetables
Cauliflower has so much to offer. We love doing with it Cauliflower rice versions of our favorite dishes, such as fried rice or stir-fries. It’s fantastic for vegetarian dishes like Coconut and cauliflower curry or whole roasted cauliflower. Hence, it makes a lot of sense to use it for a low-carb vegetarian side dish or snack and make roasted lemon dill cauliflower.
Cauliflower has a mild taste, so you can use it in place of high-carb grains like rice or starchy vegetables like potatoes. It contains 5 grams of carbohydrates per serving, but 3 of those grams is fiber. In addition to its low-carb status, cauliflower also contains many nutrients, including vitamin K, vitamin C, folic acid, potassium, and manganese.
Why high temperature roasting works
If you’ve already looked through the recipe card, you may have noticed that we are instructing you to roast the cauliflower in a 400-degree Fahrenheit oven. Before you worry about cooking at such high temperatures, listen to us. The high temperature is absolutely critical to pulling off the best roasted lemon dill cauliflower possible.
As you can see, the hot oven not only cooks the cauliflower faster, it also makes it crispier. The key to this recipe is that the cauliflower is soft in the center and crispy on the outside. If you cooked it in a 350-degree oven, it would never get crispy on the outside. Similarly, a 500 degree oven would burn the outsides before cooking them through in the middle.
Serves toasted lemon and dill cauliflower
We usually whip up a batch of this roasted cauliflower and enjoy it as a salty, flavorful, crispy snack. It only takes 20 minutes from start to finish, which doesn’t take too long to wait for such a delicious snack! You can also serve this delicious dish as an accompaniment to your favorite protein.
Try to pair it with Greek Chicken Kebabsa batch of Chicken Florentine Meatballsor next to ours Slow Cooker Everything Chicken. If you’re in the mood for seafood, the lemon flavors of this cauliflower go perfectly together. It’s great with salmon, every kind of Fish tacosor create a grain bowl by adding it Spicy prawns.
- 1 Cauliflower head Cut into florets, discard core
- 1 tablespoon olive oil
- 1 lemon only outer shell (no white pith)
- 1 tablespoon fresh dill finely chopped
- 1 teaspoon sea-salt
Preheat oven to 400 degrees F.
Place cauliflower florets on a rimmed tray.
Add olive oil, lemon peel, dill, and salt and toss to coat completely. Spread in a layer on the sheet pan.
Fry for 15 minutes or until golden brown. Pay close attention as cooking times in the oven can vary.
Take out of the oven and serve immediately.
SmartPoints (Freestyle): 2
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