💡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
In a bowl, toss the vegetables with the olive oil, garlic, paprika, cumin and salt.
Bowl
3
Spread on a baking sheet in a single layer, without crowding.
Baking pan
4
Roast the vegetables in a hot oven (200°C / 390°F) 25 minutes, until the cauliflower turns golden.
⚙ Oven roastingOvenBaking pan
💡Give it room in the pan: crowded vegetables steam instead of browning.
For the Salad Dressing
5
In a small bowl, whisk the sour cream until smooth.
Bowl
To assemble
6
Sprinkle the parsley over the cauliflower and serve with the sauce for dipping.
211calories
6 gprotein
10 gcarbs
16 gfat
● protein 11%● carbs 19%● fat 70%
Per serving (270 g), of 4 servings
For the Roasted Vegetables · For the Salad Dressing · To assemble ·
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Sour cream: measured in cup in this recipe: 1 cup = 230 g · 159 kcal per 100 g · More about Sour cream →
Parsley: measured in pieces: one ≈ 30 g · 36 kcal per 100 g · More about Parsley →
🔧 Tools needed (3) · 🍳 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)
Bowl· Also works: Pot (None)
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