💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2
Cut the vegetables into 2 cm thick slices along the stem.
KnifeCutting board
3
Spread on a baking sheet lined with parchment paper in a single layer, without crowding.
Baking pan
4
In a small bowl, mix the olive oil, garlic, paprika, cumin, salt and black pepper and spread the mixture over the vegetables.
BowlPastry brush
5
Roast the vegetables in a hot oven (220°C / 430°F) 35 minutes, turning once, until the cauliflower is golden.
⚙ Oven roastingOvenBaking pan
💡Give it room in the pan: crowded vegetables steam instead of browning.
For the Cheese Spread
6
In a bowl, mix the white cheese with the lemon juice, olive oil, dill and salt.
Bowl
7
Serve the cauliflower with the sauce for dipping.
204calories
7 gprotein
8 gcarbs
16 gfat
● protein 13%● carbs 16%● fat 70%
Per serving (250 g), of 4 servings
For the Roasted Vegetables · For the Cheese Spread ·
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Lemon juice: measured in tbsp in this recipe: 1 tbsp = 15 g · 21 kcal per 100 g · More about Lemon juice →
Dill: measured in tbsp in this recipe: 1 tbsp = 0.6 g · 43 kcal per 100 g · More about Dill →
🔧 Tools needed (6) · 🍳 One cooking vessel
Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Baking pan· Also works: Glass / ovenproof baking dish (None) · Disposable pan (None)
Pastry brush· Also works: Spoon / teaspoon (regular) (Spread with the back of a spoon, less even) · Paper towels (Paper towel dipped in oil)
Cutting board· Also works: Plate (Large plate, dulls the knife)
Knife· Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
Bowl· Also works: Pot (None)
By the steps, as the recipe is built now: another version or addition can change the list.
