Eosinophilic Esophagitis Friendly Paleo Roasted Cauliflower
Total time40 min
Prep time10 min
Cook time30 min
4.5(19)
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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 tsp smoked paprika
- 1 tsp ground cumin
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp cayenne pepper (optional)
- ¾ tsp kosher salt
- ¼ tsp black pepper
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
- 1 lemon, 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 bare — both work, but a bare pan gives slightly more browning on the cut sides.
- 2
In a large mixing bowl, whisk together the olive oil, smoked paprika, cumin, garlic powder, onion powder, cayenne (if using), salt, and black pepper until combined.
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