A delicious vegetarian/vegan lunch or light supper can be created by serving it with quinoa or rice, crumbled feta or chickpeas and Greek olives. Toasted pine nuts on top are not a bad idea either.
PrintLemony Roasted Cauliflower
Ingredients
- 1 head of cauliflower, chopped into small pieces
- 1 small garlic clove, minced on a microplane zester or in a garlic press
- 1 large lemon, zested
- Handful of fresh herbs of your choice. I used parsley and mint, chopped.
- Good pinch or two of dried oregano
- Sea salt or kosher salt and fresh cracked pepper to taste
- Olive oil for cooking. I used unfiltered, extra virgin.
- Fleur de sel or any kind of flaky sea salt for serving (optional)
Instructions
- Preheat oven to 375
- In a baking pan, toss the cauliflower in the olive oil, lemon zest and oregano with some salt and pepper. Cook in the oven for 30 minutes. Take the pan out of the oven and toss the cauliflower again. Place it back in the oven for 15 minutes or until it’s soft and fully cooked. Take it out again and stir in the minced garlic. Cook for 3-5 more minutes to warm the garlic. Before serving, sprinkle with lemon juice, chopped fresh herbs and fleur de sel or other flaky sea salt. Enjoy!
Frequently Asked Questions
How do I get roasted cauliflower to brown rather than steam?
Spread florets in a single layer with space between them. Overcrowding traps steam and prevents caramelization.
Should I add the lemon before or after roasting?
Add lemon zest before roasting for a more mellow citrus flavor. Add fresh lemon juice after roasting for a brighter, sharper finish. Many recipes do both. 
What temperature should I roast cauliflower at?
400-425°F (204-218°C) is the right range. Lower temperatures take too long and can make the cauliflower soft before it browns.
Can I add parmesan to lemony roasted cauliflower?
Yes. Sprinkle grated parmesan over the florets in the last 5 minutes of roasting so it melts and crisps without burning.
Is this dish good served cold?
It works as a room-temperature salad ingredient or grain bowl topping. The lemon flavor becomes more pronounced as it cools.
