Baked Lemon Cauliflower Recipe Is a High-Protein Mediterranean Diet Side Dish (8 Ingredients, 35 Minutes) Mediterranean Diet Recipes High Protein Recipes High Fiber Recipes Vegetables Side Dishes Vegetarian Gluten-free Snacks

Looking for a refreshing new side dish? Here's a great one! "This lemony baked cauliflower recipe just might be my favorite cauliflower of all time!" says Rachel Maser, mom of four and founder/creator of the clean eating blog Clean Food Crush®. "First off? I’m a big cauliflower fan – it’s just so versatile and has always been one of my top picks. Roasted cauliflower (like any roasted vegetable) is on another level of greatness in my book."

This high-fiber, high-protein and gluten-free Mediterranean vegetable recipe is incredibly delicious. "Oh, my gosh. This lemony sauce that I smothered the roasted cauliflower in is to die for. I love lemon on just about everything so this recipe just completely does it for me! I really hope you love this recipe, too!" Plus, check out the health benefits of cauliflower!

Serve this baked lemon cauliflower recipe as a tasty side dish with your favorite proteins. You could even use it in salads or for a healthy snack.

Fun Fact: The cauliflower we know today evolved from a cabbage flower, and is native to Asia Minor. Cauliflower is now a staple in the Mediterranean, especially Italy and Turkey.

Cuisine: Mediterranean / American / Italian
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4

Ingredients

• 1 large head cauliflower, cut into medium-sized florets
• 2 tablespoons olive oil or avocado oil
• 1/2 cup grated Parmesan cheese

Lemon Sauce

• 1/2 cup chicken broth or vegetable broth
• 1 large lemon, zested and juiced
• 1/4 cup raw honey or pure maple syrup
• 1 clove garlic, minced
• 1 tablespoon gluten-free flour or arrowroot powder

Here's how to make it: 

1. Put the cauliflower florets onto a parchment paper-lined baking sheet. Drizzle with the oil and sprinkle with the Parmesan cheese and a generous pinch of sea salt and pepper. Toss well to coat. Spread the florets evenly in a single layer with a bit of space in between so they can crisp up. Bake in a preheated 425-degree F oven for 20 to 22 minutes or until golden and tender-crisp.
2. Meanwhile, make the sauce. In a saucepan, add the broth, lemon zest, lemon juice, honey, garlic and flour. Whisk constantly while on medium heat until bubbly and thickened a bit, about 3 to 4 minutes. Remove from heat.
3. Pour the lemon sauce over the roasted cauliflower and toss to coat. Garnish with fresh parsley. Store the cauliflower in an airtight container in the fridge for up to five days.

Recipe and photo courtesy of Clean Food Crush®.

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