Eosinophilic Esophagitis Friendly Basil Roasted Cauliflower
Total time40 min
Prep time10 min
Cook time30 min
5.0(7)
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Learn more →Ingredients
4 servings
- 1 large head cauliflower (about 2 lb), cut into 1 ½-inch florets
- 3 tbsp olive oil
- 4 cloves garlic, thinly sliced
- ½ tsp fine sea salt
- ¼ tsp ground turmeric
- ¼ tsp ground ginger
- 1 tsp lemon zest (from about 1 lemon)
- 1 tbsp fresh lemon juice
- ½ cup fresh basil leaves, torn
- flaky sea salt, to taste (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C) and position a rack in the upper third. Place a large sheet pan in the oven while it preheats.
- 2
In a large mixing bowl, toss the cauliflower florets with the olive oil, sliced garlic, salt, turmeric, and ginger until every piece is evenly coated.
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