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Roasting intensifies the flavor of this delicate dish. Serve with pan-seared chicken breasts and steamed spinach for a perfect weekday dinner.
Serves 4 as a side dish
1 large head of cauliflower, cut into small florets
¼ cup orange olive oil (or plain olive oil)
2 Tbs. freshly squeezed orange juice*
¼ tsp. ground cumin
2 tsp. microplaned orange zest*
⅓ cup 2% organic milk
1 tsp. kosher salt
⅛ tsp. ground white pepper
*One large navel orange should be perfect for this; microplane the zest you need, then juice the orange.
1. Preheat oven to 400ºF.
2. Arrange cauliflower in a single layer on a foil-lined baking pan. Whisk together the oil, juice, and cumin, and drizzle evenly over cauliflower. Roast until lightly browned and cooked through but still firm, about 20–25 minutes.
3. In a food processor: combine cauliflower, zest, milk, salt, and pepper; process until a coarse purée is obtained. Transfer to a saucepan and keep warm until ready to serve.
PER SERVING: 187 cal; 4.5 g pro; 14 g total fat (2 g sat fat); 12 g carb; 1.5 mg chol; 550 mg sod; 4 g fiber; 5.5 g sugars