It’s never too late!
Well, we’re in the thick of it. I can’t step outside without feeling my skin cringe as it gets hit with that rush of cold, bitter air. It’s at times like these in the dead of winter when I hunker down and go into hibernation (as much as you can in the city that never sleeps). My body craves mounds of roasted vegetables and comforting soups, and I look forward to turning on the oven just to stand in front of it a little too long when I open the door.
This recipe is great for a quick, winter meal. In addition to the hot oven, the roasted cauliflower warms your frosty soul while delivering a dose of intense flavor and vitamin C from the lemon juice and zest. Though cauliflower is high in vitamin C (essential to staving off winter colds and maintaining healthy, vibrant skin), the nutrient is very sensitive to heat and most is lost during cooking. So, it’s always a good idea to incorporate some back into your food via lemon juice or zest, for example. Pine nuts add a touch of healthy fats and the parsley rounds the dish out with a fresh earthiness.
Pair this with a raw, green salad or a side of quinoa and you’re all set!
Lemon-Scented Cauliflower with Toasted Pine Nuts and Fresh Parsley
- 1 head cauliflower, cut into florets
- 3 tablespoons extra virgin olive oil
- ¾ teaspoon salt
- Dash of fresh ground black pepper
- Zest of 2 lemons
- 3 tablespoons chopped fresh parsley
- ¼ cup pine nuts, toasted
- Juice of half a Meyer lemon (or regular lemon)
Preheat oven to 425 degrees. Toss the cauliflower florets with the olive oil, salt, and black pepper. Spread out on a sheet tray, being sure not to crowd them (or else they won’t get crispy!). Roast for 15 minutes, rotating sheet half way through. Place cauliflower in a large mixing bowl and toss with lemon zest, parsley, pine nuts, and lemon juice. Serve immediately.
- What are some of your favorite winter meals?
- What are your favorite vegetables to roast?
- How do you stay healthy in the winter?