Eosinophilic Esophagitis Friendly Classic Roasted Cauliflower
Total time40 min
Prep time10 min
Cook time30 min
4.7(18)
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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
- ¾ tsp kosher salt
- ½ tsp black pepper
- ½ tsp garlic powder
- 1 tbsp fresh lemon juice
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C) and position a rack in the lower 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, salt, pepper, and garlic powder until every piece is evenly coated.
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