The first time I made roasted cauliflower, I couldn't believe how much it changed the veggie. What usually feels plain turns into golden, crispy bites that are full of flavor. It's simple enough for a weeknight and still feels special enough for guests.
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With just cauliflower, garlic, lemon, olive oil, and a little Parmesan, you'll have a side dish that goes with pretty much anything. If you love simple veggie sides, you might also enjoy the garlic butter green beans for another easy option.
Ingredients you'll need
- 1 head cauliflower, cut into florets
- 2 to 3 cloves garlic, peeled and chopped
- 1 tablespoon lemon juice (about half a lemon)
- Extra virgin olive oil
- Coarse salt and freshly ground black pepper
- Freshly grated Parmesan cheese
Step-by-step instructions
Preheat the oven
Set your oven to 400°F (205°C). Lightly oil a large baking sheet or line it with foil for easy cleanup.
Prep the cauliflower
Place the florets in a bowl. Add the chopped garlic, lemon juice, and a drizzle of olive oil. Toss until the pieces are lightly coated.
Spread and season
Arrange the cauliflower on the sheet pan in a single layer. Sprinkle with salt and pepper.
Roast until golden
Bake for 25 to 30 minutes, uncovered. The tops should look golden brown, and a fork should slide easily into the florets.
Finish with parmesan
Pull the pan out of the oven and sprinkle Parmesan over the hot cauliflower. Serve right away while it's warm and a little crispy.
Tips for success
- Don't overcrowd the baking sheet or the cauliflower will steam instead of roast.
- Dry the florets well before seasoning to keep them crispy.
- Add red pepper flakes if you like a little heat.
Storage and reheating
If you have leftovers, store them in an airtight container in the fridge for up to 4 days. To reheat, pop them in the oven at 375°F for 8-10 minutes or use an air fryer to bring back the crisp edges.
FAQs
About 25 to 30 minutes at 400°F.
Yes, you can use a little broth, but olive oil gives the best flavor and helps the seasonings stick.
Yes. It's low in calories and carbs but high in fiber, so it keeps you full.
Dry the florets well and spread them out on the pan so they roast instead of steam.
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📖 Recipe
How to Roast Cauliflower
The first time I made roasted cauliflower, I couldn’t believe how much it changed the veggie. What usually feels plain turns into golden, crispy bites that are full of flavor. It’s simple enough for a weeknight and still feels special enough for guests.
Ingredients
- 1 head cauliflower, cut into florets
- 2 to 3 cloves garlic, peeled and chopped
- 1 tablespoon lemon juice (about half a lemon)
- Extra virgin olive oil
- Coarse salt and freshly ground black pepper
- Freshly grated Parmesan cheese
Instructions
- Preheat the oven to 400°F (205°C). Lightly oil a large baking sheet or line it with foil for easy cleanup.
- Place the florets in a bowl. Add the chopped garlic, lemon juice, and a drizzle of olive oil. Toss until the pieces are lightly coated.
- Arrange the cauliflower on the sheet pan in a single layer. Sprinkle with salt and pepper.
- Bake for 25 to 30 minutes, uncovered, until golden brown and tender.
- Pull the pan out of the oven and sprinkle Parmesan over the hot cauliflower. Serve right away while it’s warm and a little crispy.
Notes
Don’t overcrowd the baking sheet or the cauliflower will steam instead of roast. Dry the florets well before seasoning to keep them crispy. Add red pepper flakes if you like a little heat. Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven at 375°F for 8–10 minutes or in an air fryer.
Nutrition Information:
Serving Size:
1 cupAmount Per Serving: Calories: 120Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4.5gCholesterol: 5mgSodium: 160mgCarbohydrates: 10gFiber: 4gSugar: 3gProtein: 5g
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