Eosinophilic Esophagitis Friendly Cumin-Lime Roasted Cauliflower
Total time40 min
Prep time10 min
Cook time30 min
4.8(21)
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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
- 1 ½ tsp ground cumin
- ½ tsp smoked paprika
- ¼ tsp cayenne pepper (optional)
- ¾ tsp fine sea salt
- ¼ tsp black pepper
- 2 tbsp fresh lime juice (from about 1–2 limes)
- 1 tsp lime zest
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper or leave it unlined for better browning.
- 2
In a large mixing bowl, whisk together the olive oil, ground cumin, smoked paprika, cayenne (if using), salt, and black pepper until combined.
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