ROASTED CAULIFLOWER WITH ALMONDS, OLIVES, & LEMON

almonds

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts provide healthy fats, while sunflower seeds are cost-effective.

black olives

🥗Healthier: green olives

💰Cheaper: canned olives

Green olives are lower in calories, and canned olives are often cheaper.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is rich in healthy fats, while canola oil is budget-friendly.

garlic

🥗Healthier: shallots

💰Cheaper: onions

Shallots add a milder flavor, while onions are more affordable.

Start with a head of cheddar cauliflower and cut it into thick slices down the center to create flat sides for better searing.

Cut smaller chunks of cauliflower down the middle as well.

Prep the almonds by cutting them into thirds or halves, depending on preference.

Remove the pits from the black oil cured olives and tear them slightly.

For preserved lemons, remove the guts and cut the peel into thin strips, soaking them in water to reduce saltiness.

Heat a large skillet or paella pan over medium-high heat and add a good amount of olive oil.

Add the cauliflower slices to the pan in a single layer and sear for about 5 minutes until dark and crusty on one side.

Flip the cauliflower to achieve the same dark color on the other side, ensuring it is tender.

Remove the cauliflower from the pan and plate it in a small dish.

Top the cauliflower with the prepared almonds, olives, parsley, preserved lemon peels, a squeeze of Meyer lemon, and a sprinkle of crunchy salt.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens