DTDinner Table

Roasted Cauliflower & Carrots (Co-op Batch)

personal recipe · Prep 60 minutes · Cook 25-35 minutes

Per serving: 61 cal · 2 g protein · 7 g carbs · 3.5 g fat

servings
  • 16 heads cauliflower - large, cut into medium florets
  • 50-60 large carrots - cut slightly smaller than the cauliflower
  • 2½ cups olive oil (≈600 mL)
  • ½ cup dried oregano (≈24 g)
  • ⅓ cup garlic powder (≈48 g)
  • ¼ cup smoked paprika (≈28 g)
  • ¼ cup salt (≈72 g) - then adjust to taste
  • 3 tbsp black pepper (≈21 g)
  • 6 lemons - juiced

Instructions

  1. Cut the cauliflower into medium florets. Cut the carrots into pieces slightly smaller than the cauliflower so both finish at roughly the same time.
  2. Toss with the olive oil, oregano, garlic powder, smoked paprika, salt, and pepper.
  3. Spread across sheet pans without overcrowding.
  4. Roast at 425°F until browned and tender, tossing and rotating as needed.
  5. Finish with the fresh lemon juice before service.

Notes