Fat florets of cauliflower stay meaty when roasted—you could even try this with orange or yellow cauliflower. If you happen to have pickled chiles, use them in place of the fresh chiles here.
- 1 head cauliflower, leaves discarded, bottom trimmed
- 1 tablespoon coconut oil, warmed just until liquid
- Jacobsen flake finishing sea salt and freshly ground black pepper
- 2 tablespoons ground coriander
- ½ red finger chile, sliced
- ½ lime
- Cilantro sprigs
- Preheat the oven to 400°F.
- Cut the cauliflower into large chunks. Put the florets in a single layer on a rimmed baking sheet.
- Spoon the coconut oil all over the cauliflower, letting it run down the sides. Sprinkle with salt, then dust with the coriander.
- Roast until the cauliflower is very browned on top and bottom, about 30 minutes.
- Top with the chile and squeeze lime juice all over. Top with cilantro and season with salt and pepper. Serve hot or warm.
- Serving size: about 1 cup
- Per serving: 80 calories; 4 g fat(3 g sat); 4 g fiber; 9 g carbohydrates; 3 g protein; 86 mcg folate; 0cholesterol; 3 g sugars; 0 g added sugars; 74 IU vitamin A; 80 mg vitamin C; 50 mg calcium; 1 mg iron; 80 mg sodium; 464 mg potassium
- Nutrition Bonus: Vitamin C (133% daily value), Folate (22% dv)
- Carbohydrate Servings: ½
- Exchanges: 1½ vegetable, ½ fat