Eosinophilic Esophagitis Friendly Rosemary-Garlic Roasted Cauliflower
Total time40 min
Prep time10 min
Cook time30 min
4.6(25)
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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
- 2 tbsp fresh rosemary, finely chopped
- ½ tsp ground turmeric
- ¾ tsp fine sea salt
- 1 tbsp fresh lemon juice
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper.
- 2
In a large mixing bowl, combine the cauliflower florets, olive oil, garlic, rosemary, turmeric, and salt. Toss until every floret is evenly coated.
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