Savor this delicious combination of flavors and textures with this Paleo-friendly recipe for cumin-roasted cauliflower and sweet sultanas. It's the ideal side dish for any meal because of the zesty lemon and warm spices.

Ingredients: 1 head of cauliflower, cut into florets. 2 tablespoons olive oil. 1 teaspoon ground cumin. Salt and pepper to taste. 1/2 cup sultanas golden raisins. 2 tablespoons fresh parsley, chopped. 1 lemon, zested and juiced.

Instructions: Preheat your oven to 425F 220C. In a large bowl, combine the cauliflower florets, olive oil, ground cumin, salt, and pepper. Toss until the cauliflower is evenly coated with the spices and oil. Spread the seasoned cauliflower on a baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes or until the cauliflower is tender and slightly browned, stirring once halfway through. While the cauliflower is roasting, place the sultanas in a small bowl and cover them with warm water. Let them soak for 10 minutes to plump up. Once the cauliflower is done roasting, remove it from the oven and let it cool slightly. Drain the sultanas and add them to the roasted cauliflower. Toss gently to combine. Sprinkle with fresh parsley and lemon zest, and drizzle with lemon juice for a burst of flavor. Serve hot as a side dish or a tasty Paleo snack.

Prep Time: 15 minutes

Cook Time: 30 minutes

The earthy flavors of shredded potatoes are combined with the sourness of rice vinegar and the spiciness of red chili flakes in this delectable and zesty stir-fry dish called Chinese Shredded Potatoes with Vinegar and Chili. It's a simple and quick side dish that will liven up your dinner a little.

Ingredients: 2 medium potatoes, peeled and julienned. 2 tablespoons vegetable oil. 2 cloves garlic, minced. 2 tablespoons rice vinegar. 1 tablespoon soy sauce. 1 teaspoon sugar. 1/2 teaspoon red chili flakes. Salt and pepper to taste. 2 green onions, thinly sliced for garnish.

Instructions: In a bowl, combine the rice vinegar, soy sauce, sugar, and red chili flakes. Set aside. Heat the vegetable oil in a wok or large skillet over medium-high heat. Add the minced garlic and stir-fry for about 30 seconds until fragrant. Add the julienned potatoes to the wok and stir-fry for 5-7 minutes, or until they start to turn golden brown and become tender. Pour the vinegar mixture over the potatoes and stir-fry for an additional 2-3 minutes, allowing the flavors to meld and the liquid to reduce. Season the dish with salt and pepper to taste. Transfer the Chinese Shredded Potatoes to a serving plate, garnish with thinly sliced green onions, and serve hot.

Prep Time: 15 minutes

Cook Time: 15 minutes