To die for crispy garlic roasted cauliflower with lemon and thyme, tossed with smoked paprika, sprinkled with panko bread crumbs for extra crunch and covered with a blanket of custardy eggs.
This might come as a surprise but I have decided to become a full time vegetarian. I know, I know, maybe more like a vegetarian-pescatarian, for now anyways, who knows… ask me again in a few months and I might tell you different.
It is not my intent to preach here nor convert anyone, this is simply what feels right for me in the evolution of my soul, so I’m giving it a go. I simply can’t come up with a legit justification to eat animals anymore, so here we are:
Lemon Garlic Roasted Cauliflower for Dinner 🙂
Food style: Florentina | Photo by: mihamatei.com
This change brings me straight to one of my all time favorite vegetarian recipes from my childhood. I could eat this roasted cauliflower every day you guys, I swear on my saffron.
What I love about this dish:
- Cauliflower is one of the healthiest foods on the planet. (You can google this)
- low in calories but high in nutritional value, so you can eat a lot of it and not worry about your waist line!
- loaded with anti cancer properties, now that’s a winner in my book.
- you really can’t overcook cauliflower, so If you forget it in the oven for an extra 15 minutes, no big deal, it will just be crisper and more caramelized.
I prefer my cauliflower extra crispy and flavorful. So my secret is toss it well in olive oil, spices and smoked paprika, and just before I throw it in the oven I add a handful of panko bread crumbs for that nice crispy bite.
Wanna go for a paleo version? Just leave out the panko and you are all set!
What really makes this dish extra special is that last step, where I pour some beaten eggs over the top in the last couple of minutes of cooking. Then just let them gently set into a custard like blanket over the crispy peaks of the cauliflower florets.
This is so delicious, If you aren’t careful you’ll be sitting there with your head in the pan until it’s all gone. Pretty guilt free tough, so let’s crank up that oven and get roasting!
Variations when making this:
- mix with broccoli florets and serve with Parmesan cheese.
- replace the thyme with a sprig of rosemary.
- drizzle with some basil pesto and sprinkle with toasted pine nuts.
- serve as a vegetarian main dish or on top of a bed of quinoa, cannellini bean puree, gnocchi or next to a fresh tomato salad.
Food style: Florentina | Photo by: mihamatei.com
Crispy Garlic Roasted Cauliflower Recipe
Ingredients
- 2 heads organic cauliflower – cut into florets
- 3 tbsp extra virgin olive oil + more as needed
- 1/3 cup panko breadcrumbs
- 8 cloves garlic – peeled
- 6 sprigs thyme
- sea salt and black pepper to taste
- 1 tsp garlic powder
- 1 tbsp smoked paprika + more to taste
- 5 organic eggs -lightly whisked together with 1 tbsp water + a pinch sea salt
- 1 lemon -halved
- 1/2 cup italian parsley (or cilantro or dill -roughly chopped )
- 1/4 cup pumpkin seeds or pine nuts -toasted
Instructions
- Preheat your oven to 425″F.
- In a large oven proof tray toss the cauliflower with the olive oil, garlic, thyme, sea salt, black pepper, garlic powder and smoked paprika. Sprinkle with the panko bread crumbs and bake for 45 minutes, stirring it gently half way through.
- After 45 minutes and once the cauliflower is nice and golden crispy around the edges, pour the eggs all over the cauliflower without stirring or touching it.
- Roast in the oven for an addition 2-3 minutes until the eggs have set.
- Serve out of the roasting dish garnished with the herbs and sprinkled with the pumpkin seeds or pine nuts.
- Give it a squeeze of the lemon juice and enjoy with some freshly cracked black pepper on top.
Notes
Nutrition
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