One cup of raw cauliflower provides 25 calories and a boatload of nutrients such as vitamins C, K, B6, and folate. It’s also a good source of fiber, packing in 10% of your daily recommended amount. Cauliflower also contains cancer-preventing antioxidants including sulforaphanes, glucosinolates, and thiocynates. Nutrition (per serving) Calories: 182; total fat: 13.2g; protein: 4.2g; carbohydrates: 14.2g; sugar: 4.1g; cholesterol: 20.1mg; sodium: 131.9mg Recipe and photo by Danielle Cushing, R.D., L.D.N., C.N.S.C. of The Every Kitchen.
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Makes 4 servings
Prep time 10 min.
Cook time 40 min.
Ingredients
For the cauliflower: 1 head cauliflower, sliced into ⅓-inch “steaks” 1 medium onion, sliced 2 Tbsp olive oil 4 whole garlic cloves 4 sprigs thyme, or more as desired Sea salt and freshly ground black pepper For the sauce: 1 cup light sour cream ¼ cup prepared horseradish 2 Tbsp fresh lemon juice
How to make it
Preheat oven to 425°. Toss cauliflower and onion with olive oil, garlic, and thyme. Season with sea salt and freshly ground black pepper. Lie flat on a large, rimmed baking sheet and roast, tossing occasionally, until the cauliflower is tender, about 40 minutes. For the sauce: Stir together the sour cream, horseradish, and lemon juice until well-combined. Drizzle over the finished cauliflower or use as a dip.
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One cup of raw cauliflower provides 25 calories and a boatload of nutrients such as vitamins C, K, B6, and folate. It’s also a good source of fiber, packing in 10% of your daily recommended amount. Cauliflower also contains cancer-preventing antioxidants including sulforaphanes, glucosinolates, and thiocynates.
Nutrition (per serving)
Calories: 182; total fat: 13.2g; protein: 4.2g; carbohydrates: 14.2g; sugar: 4.1g; cholesterol: 20.1mg; sodium: 131.9mg
Recipe and photo by Danielle Cushing, R.D., L.D.N., C.N.S.C. of The Every Kitchen.
For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!
Makes 4 servings
Prep time 10 min.
Cook time 40 min.
Ingredients
For the cauliflower: 1 head cauliflower, sliced into ⅓-inch “steaks” 1 medium onion, sliced 2 Tbsp olive oil 4 whole garlic cloves 4 sprigs thyme, or more as desired Sea salt and freshly ground black pepper For the sauce: 1 cup light sour cream ¼ cup prepared horseradish 2 Tbsp fresh lemon juice
How to make it
Preheat oven to 425°. Toss cauliflower and onion with olive oil, garlic, and thyme. Season with sea salt and freshly ground black pepper. Lie flat on a large, rimmed baking sheet and roast, tossing occasionally, until the cauliflower is tender, about 40 minutes. For the sauce: Stir together the sour cream, horseradish, and lemon juice until well-combined. Drizzle over the finished cauliflower or use as a dip.
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Makes 4 servings
Prep time 10 min.
Cook time 40 min.
Ingredients
For the cauliflower: 1 head cauliflower, sliced into ⅓-inch “steaks” 1 medium onion, sliced 2 Tbsp olive oil 4 whole garlic cloves 4 sprigs thyme, or more as desired Sea salt and freshly ground black pepper For the sauce: 1 cup light sour cream ¼ cup prepared horseradish 2 Tbsp fresh lemon juice
How to make it
Preheat oven to 425°. Toss cauliflower and onion with olive oil, garlic, and thyme. Season with sea salt and freshly ground black pepper. Lie flat on a large, rimmed baking sheet and roast, tossing occasionally, until the cauliflower is tender, about 40 minutes. For the sauce: Stir together the sour cream, horseradish, and lemon juice until well-combined. Drizzle over the finished cauliflower or use as a dip.
Makes 4 servings
Prep time 10 min.
Cook time 40 min.
Prep time 10 min.
Cook time 40 min.
Prep time
10 min.
Cook time
40 min.
Ingredients
- For the cauliflower:
- 1 head cauliflower, sliced into ⅓-inch “steaks”
- 1 medium onion, sliced
- 2 Tbsp olive oil
- 4 whole garlic cloves
- 4 sprigs thyme, or more as desired
- Sea salt and freshly ground black pepper
- For the sauce:
- 1 cup light sour cream
- ¼ cup prepared horseradish
- 2 Tbsp fresh lemon juice
How to make it
Preheat oven to 425°. Toss cauliflower and onion with olive oil, garlic, and thyme. Season with sea salt and freshly ground black pepper. Lie flat on a large, rimmed baking sheet and roast, tossing occasionally, until the cauliflower is tender, about 40 minutes. For the sauce: Stir together the sour cream, horseradish, and lemon juice until well-combined. Drizzle over the finished cauliflower or use as a dip.
Preheat oven to 425°. Toss cauliflower and onion with olive oil, garlic, and thyme. Season with sea salt and freshly ground black pepper.
Lie flat on a large, rimmed baking sheet and roast, tossing occasionally, until the cauliflower is tender, about 40 minutes.
For the sauce: Stir together the sour cream, horseradish, and lemon juice until well-combined. Drizzle over the finished cauliflower or use as a dip.
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