Serve it as a snack, or alongside your favorite protein for a low-carb side dish.
Whether you’re looking for a salty snack or a low-carb side dish to serve alongside chicken or fish, you can’t go wrong with this Roasted Lemon and Dill Cauliflower recipe. It’s incredibly easy to make, and it cooks in only 15 minutes. Simply chop up a head of cauliflower, toss it with lemon juice, fresh dill, olive oil, and some sea salt, and roast it until it’s golden brown. Seriously: That’s it!
Cauliflower: One of the Best Low-Carb Vegetables
There’s so much to love about cauliflower. We love using it to make cauliflower rice versions of our favorite dishes, like fried rice or stir-fry. It’s fantastic for vegetarian dishes, like coconut cauliflower curry or whole roasted cauliflower. So using it for a low-carb veggie side dish or snack and making Roasted Lemon and Dill Cauliflower just makes a lot of sense.
Cauliflower has a mild taste, so you can use it in place of high-carb grains like rice or starchier vegetables like potatoes. It does contain 5 grams of carbs per serving, but 3 of those grams are fiber. In addition to its low-carb status, cauliflower also contains many nutrients, including vitamin K, vitamin C, folate, potassium, and manganese.
Why High-Temperature Roasting Works
If you’ve already browsed through the recipe card, you may have noticed that we instruct you to roast the cauliflower in a 400 degree Fahrenheit oven. Before you get scared of cooking at such high temperatures, hear us out. The high temperature is absolutely critical to pulling off the best possible Roasted Lemon and Dill Cauliflower.
You see, the hot oven will not only cook the cauliflower faster, but it will also make it crispier. The key to this recipe is ensuring that the cauliflower is soft in the middle and crispy on the outside. If you cooked it in a 350 degree oven, it would never crisp up on the outside. Similarly, a 500 degree oven would burn the outsides before they cooked through in the middle.
Serving Roasted Lemon and Dill Cauliflower
We usually whip up a batch of this roasted cauliflower and enjoy it as a salty, tangy, crispy snack. It only takes 20 minutes from start to finish, which isn’t too long to wait for a snack this yummy! But you can also serve this delightful dish as a side to your favorite protein.
Try pairing it with Greek Chicken Kebabs, a batch of Chicken Florentine Meatballs, or alongside our Slow Cooker Everything Chicken. If you’re in the mood for seafood, the lemon flavors in this cauliflower will pair perfectly. It’s great with salmon, any type of fish tacos, or create a grain bowl by adding it to spicy shrimp.
- 1 cauliflower head cut into florets, core discarded
- 1 tablespoon olive oil
- 1 lemon outer zest only (no white pith)
- 1 tablespoon fresh dill finely chopped
- 1 teaspoon sea salt
Preheat oven to 400 degrees F.
Place cauliflower florets on a rimmed sheetpan.
Add olive oil, lemon zest, dill and salt and toss to completely coat. Spread in a single layer on sheet pan.
Roast for 15 minutes, or until golden brown. Watch carefully, as oven cooking times may vary.
Remove from oven and serve immediately.
SmartPoints (Freestyle): 2
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