Servings
4
Cook Time
40
Prep Time
10

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.

Makes 4 Servings
Prep Time: 
10
Cook Time: 
40
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.