Lemon Herb Baked Cauliflower

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OMG I love cauliflower and I’ve totally been obsessing with lemon stuff lately. I don’t know why but I’m on a lemon kick. I even have plans to make a baked tofu dish next week with herbs and lemon, and today, I wanted to experiment with the cauliflower I had first. It turned out super delicious!

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Except, those cauliflower may not be too hard, but it’s still super tasty and lemony and sweet.

I would have totally used LEMON PEPPER if I had it, so if you’ve got some of that, it would be the perfect thing to sprinkle on the cauliflowers.

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I really like to have this with rice as it really does give rice really awesome flavours. Another really great thing you can add to it is some kind of sauce. I prefer cholula original hot sauce as that doesn’t have a lot of added sugar. You can even try squeezing some lemon juice!

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Lemon Herb Baked Cauliflower

1 medium cauliflower head
2 cloves garlic
1 tablespoon extra light olive oil
1 tablespoon lemon juice
1 teaspoon pure maple syrup
1 teaspoon onion powder
1 teaspoon garlic powder
1/4 teaspoon & 1/8 teaspoon Himalayan/sea salt
1 sprig fresh rosemary
1/4 teaspoon dried thyme
A few generous sprinkles ground pepper/lemon pepper
A few sprinkles Italian herb seasoning
A pinch of red pepper flakes

Break the cauliflower head into very small florets. I like to use my hands to do that, as cutting them usually makes a mess. Remember that the bigger they are, the longer they’ll take to cook.

Chop the garlic cloves and add it in the cauliflower and put it all in a large bowl. Then, add the olive oil, lemon juice, cooking wine, maple syrup, onion powder, garlic powder, salt, rosemary (pull the individual leaves off the stem first), thyme, pepper, Italian herb seasoning and red pepper flakes.

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Use a spoon to stir until everything is evenly mixed and coated over the cauliflower.

Let it sit for about 15 minutes, then transfer it onto a 9×13 inch oven tray and let it marinate in open air for 2 hours.

About 5 minutes before you’re ready to cook it, preheat oven to 375°F (191°C).

Spray the cauliflowers with some cooking oil and bake for a total of 38 minutes then broil for 2 minutes. Be sure to take it out of the oven after baking it for 25 minutes and stir it around.

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Lemon Herb Baked Cauliflower
Serves: 2
 

Ingredients
  • 1 medium cauliflower head
  • 2 cloves garlic
  • 1 tablespoon extra light olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon pure maple syrup
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ¼ teaspoon & ⅛ teaspoon Himalayan/sea salt
  • 1 sprig fresh rosemary
  • ¼ teaspoon dried thyme
  • A few generous sprinkles ground pepper/lemon pepper
  • A few sprinkles Italian herb seasoning
  • A pinch of red pepper flakes

Instructions
  1. Break the cauliflower head into very small florets. I like to use my hands to do that, as cutting them usually makes a mess. Remember that the bigger they are, the longer they’ll take to cook.
  2. Chop the garlic cloves and add it in the cauliflower and put it all in a large bowl. Then, add the olive oil, lemon juice, cooking wine, maple syrup, onion powder, garlic powder, salt, rosemary (pull the individual leaves off the stem first), thyme, pepper, Italian herb seasoning and red pepper flakes.
  3. Use a spoon to stir until everything is evenly mixed and coated over the cauliflower.
  4. Let it sit for about 15 minutes, then transfer it onto a 9×13 inch oven tray and let it marinate in open air for 2 hours.
  5. About 5 minutes before you’re ready to cook it, preheat oven to 375°F (191°C).
  6. Spray the cauliflowers with some cooking oil and bake for a total of 38 minutes then broil for 2 minutes. Be sure to take it out of the oven after baking it for 25 minutes and stir it around.


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