Lemonade Cauliflower

vegan, gluten-free, grain-free, nut-free, soy-free

Adapted from Chloe Coscarelli's recipe in Chloe's Vegan Italian Kitchen: 150 Pizzas, Pestos, Risottos, & Lots of Creamy Italian Classics

Lemony, slightly sweet, and crispy, this is a hit side dish! You're getting the health benefits of cauliflower, but in this version it tastes like sweet and tangy lemonade!

Serves: 2-4 people / Prep time: 10 min / Total time: 50 min

Ingredients:​

• 1 medium-sized head of cauliflower
• 1/2 tablespoon oil
• Salt and freshly ground black pepper, to taste
• 1 teaspoon pure maple syrup
• Zest of 1 lemon

Directions:​

1. Preheat the oven to 400°F and line a large rimmed baking sheet with parchment paper or foil.
2. Rinse cauliflower and chop into bite-size florets.*
3. Spread cauliflower in one layer on the baking sheet and drizzle with oil. Season with salt and pepper.
4. Roast for 30 minutes, stirring once with a spatula or large spoon to even out the browning.
5. Remove from oven, drizzle with maple syrup, and return to oven to roast for about 10 minutes, or until nicely browned and fork-tender.
6. Remove from oven, toss with lemon zest, and season to taste.

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*To slice a whole head of cauliflower quickly (without throwing tiny florets all over the floor!), first cut off the green stem as close to the base as possible, then use a paring knife to cut the florets away from the center. Keep cutting the white stems and avoid cutting the outer part as it tends to break into tiny pieces. Once you've cut away everything from the center, use your hands to break apart the large florets.