Lemon Herb Roasted Cauliflower

Lemon Herb Roasted Cauliflower

Golden roasted florets get a bright finish of lemon zest and fresh herbs.

Total 45 min Makes 4 servings Calories 145/serving

Dietary

Vegetarian, Pescatarian, Keto, Wheat free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Dairy

Cauliflower florets are tossed with olive oil and garlic, then roasted until deeply browned and tender before being brightened with lemon juice, zest, and fresh herbs. The high-heat roasting caramelizes the edges while keeping the centers tender, making this a simple side dish for weeknight dinners or holiday tables.

Ingredients

  • 1 large head cauliflower, cut into florets
  • 3 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper, freshly ground
  • 1 lemon, zested and juiced
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh thyme leaves
  • 2 tablespoons Parmesan cheese, grated

Method

  1. Preheat the oven to 425°F and line a 9x13-inch baking sheet with parchment paper.

  2. In a large bowl, toss the cauliflower florets with olive oil, minced garlic, salt, and pepper until evenly coated.

  3. Spread the cauliflower in a single layer on the prepared baking sheet.

  4. Roast until the florets are golden brown and tender, stirring once halfway through, about 25 to 30 minutes.

  5. Remove the cauliflower from the oven and transfer to a serving platter.

  6. Drizzle with lemon juice and sprinkle with lemon zest, parsley, and thyme, tossing gently to combine.

  7. Sprinkle with grated Parmesan cheese and serve warm.

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    Lemon Herb Roasted Cauliflower

    Cauliflower florets are tossed with olive oil and garlic, then roasted until deeply browned and tender before being brightened with lemon juice, zest, and fresh herbs. The high-heat roasting caramelizes the edges while keeping the centers tender, making this a simple side dish for weeknight dinners or holiday tables.

    45 min 4 servings 145 cal

    Ingredients

    • 1 large head cauliflower, cut into florets
    • 3 tablespoons olive oil
    • 3 cloves garlic, minced
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper, freshly ground
    • 1 lemon, zested and juiced
    • 2 tablespoons fresh parsley, chopped
    • 1 tablespoon fresh thyme leaves
    • 2 tablespoons Parmesan cheese, grated

    Method

    1. 1

      Preheat the oven to 425°F and line a 9x13-inch baking sheet with parchment paper.

    2. 2

      In a large bowl, toss the cauliflower florets with olive oil, minced garlic, salt, and pepper until evenly coated.

    3. 3

      Spread the cauliflower in a single layer on the prepared baking sheet.

    4. 4

      Roast until the florets are golden brown and tender, stirring once halfway through, about 25 to 30 minutes.

    5. 5

      Remove the cauliflower from the oven and transfer to a serving platter.

    6. 6

      Drizzle with lemon juice and sprinkle with lemon zest, parsley, and thyme, tossing gently to combine.

    7. 7

      Sprinkle with grated Parmesan cheese and serve warm.