Description
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
Scale
- 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
- Serving Size: 1 cup
- Calories: 120
- Sugar: 3g
- Sodium: 160mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 5mg