Zesty Roasted Cauliflower

Gluten free, grain free, vegetarian, vegan, paleo, dairy free, peanut free, nut free, seed free, soy free, egg free, allergen free, no sugar added, no salt added, baby led weaning, blw, baby, baby recipes, iron absorption, iron, baby, vitamin C, cauliflower recipes, gluten free, grain free, allergen free, egg free, dairy free, vegan, vegetarian, paleo, real foods, veggies, vegetable snacks, snacks, vegetables, side dishes

Trying to give parents roast vegetable suggestions other than roasted sweet potatoes and carrot sticks? Cauliflower is an extremely versatile vegetable, and is loaded with good-for-baby nutrients like calcium, folate, and vitamins A & C.

Vegetables high in vitamin C, like cauliflower, help with iron absorption - something babies need a lot of. That being said, I created this delicious take on cauliflower. Share it far and wide - it’s sure to become a client favorite!

This recipe couldn’t be any easier. First, I cut the cauliflower into florets about the size of an adult pinky finger. Notice my finger on the left of the first picture?

Then I sprinkled the florets with the garlic, oil, pepper, cumin, and chili powder on a lined pan, and tossed until the florets were well coated.

Finally, I roasted them for half an hour, until the florets were golden brown.

While the cauliflower roasted, I washed and dried the cilantro and zested and juiced a lime.

After removing the florets from the oven I immediately added the juice, cilantro, and zest, and tossed to combine.

I couldn't stop taking pictures of this perfectly caramelized vegetable: Isn't it beautiful? We enjoyed these with my Southwestern Black Bean Burgers.

Zesty Roasted Cauliflower

Ingredients

Yield: Approximately 6 cups

1 head of cauliflower, cut into 2-inch florets
2 cloves of garlic, minced
¼ cup (60 ml) olive oil
2 tsp (10 ml) cumin
½ tsp (2.5 ml) chili powder
½ tsp (2.5 ml) pepper
¼ cup (60 ml) fresh cilantro, chopped
Juice of 1 lime
Zest of 1 lime

Method

Preheat oven to 400°F (200°C)
Line a baking sheet with parchment paper.
Cut cauliflower into pieces approximately the size of an adult pinky.
Place cauliflower individually on the baking sheet, cut side down.
Sprinkle garlic, olive oil, cumin, chili powder and pepper onto cauliflower, toss to coat.
Roast for 30 minutes.
In a small bowl combine the lime juice, zest, and cilantro.
Once cauliflower is out of the oven, coat with the marinade.
Allow to cool and enjoy!

Can be kept in the refrigerator for up to 5 days or in the freezer for up to 3 months.

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Zesty Roasted Cauliflower

Zesty Roasted Cauliflower

Zesty Roasted Cauliflower

Stay up to date on pediatric nutrition

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Southwestern Black Bean Burgers