Roasted Cauliflower and Green Sauce

How my symptoms showed up

• POTS: lightheadedness earlier in the day, especially standing after sitting, improved once I ate

• Migraine: mild, diffuse head pressure without nausea or light sensitivity

• Lupus: baseline fatigue with a heavy, slowed feeling, no joint pain or active skin flare-up

Disorder safety check

Condition	Verdict	Notes
POTS	Helpful	Warm, salty food supported stability
Lupus	Safe	No inflammatory heavy hitters
Vestibular migraine	Depends	Spice was fine at this level

Ingredients (1 serving)

For the cauliflower

• 1 small head cauliflower, cut into thick florets

• Olive oil

• Salt

• Smoked paprika or chili powder

For the green sauce

• Fresh herbs (parsley, cilantro, or a mix)

• 1 small garlic clove

• Olive oil

• Lemon juice or vinegar

• Salt

Optional base

• Flatbread, yogurt, or hummus

How I made it

1. Prep the oven: Preheat oven to 425°F (220°C). Line a baking sheet with parchment if needed.

2. Season the cauliflower: Place florets on the sheet. Drizzle generously with olive oil and sprinkle with salt and smoked paprika or chili powder. Toss well so every surface is coated.

3. Roast hard: Spread florets in a single layer with space between them. Roast 20 minutes, then flip. Roast another 15–20 minutes until deeply browned with crisp edges and tender centers.

4. Make the green sauce: While cauliflower roasts, blend herbs, garlic, olive oil, lemon juice, and salt until loose and spoonable. Adjust salt and acidity to taste.

5. Assemble: Spoon sauce onto a plate or flatbread if using. Top with hot cauliflower. Add more sauce over the top.