|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 11g||14%|
|Saturated Fat 2g||8%|
|Total Carbohydrate 7g||2%|
|Dietary Fiber 3g||12%|
|Total Sugars 3g|
|Vitamin C 65mg||326%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
A little lemon, garlic, and fresh parsley give this roasted cauliflower an excellent flavor. The recipe is easy, and it's a nice side dish alternative to potatoes or rice. Serve it for a family dinner alongside chicken or pork, or a vegetarian main like mushroom bean burgers for a tasty meal.
The ingredients for the roasted cauliflower recipe are simple, but they offer plenty of flavors. Fresh-squeezed lemon juice gives it a brightness that will tantalize the taste buds. Garlic and parsley offer a nice contrast, and the three come together wonderfully to complement cooked cauliflower's sweet, somewhat nutty taste.
Cut the cauliflower florets to your preferred size. Full florets are nice, though you can cut them in half for bite-sized pieces that may be a little better for children. All the prep work takes just a few minutes and, once tossed together, everything goes into a baking dish to roast for about 20 minutes. Lining the dish with foil makes cleanup a little easier, which you're sure to appreciate when it's time to do the dishes.
This veggie side dish is great on its own, but you can sprinkle the hot roasted cauliflower with the Parmesan cheese as soon as it comes out of the oven. Or hold the cheese and pass it around at the table so everyone can choose how much to add to their own plate.
1 head cauliflower, cut into florets, about 5 to 6 cups
3 tablespoons extra-virgin olive oil
2 to 3 tablespoons freshly squeezed lemon juice, from 1 large lemon
1 teaspoon crushed and minced garlic
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon chopped fresh parsley
Grated Parmesan cheese, optional
Gather the ingredients.
Preheat the oven to 425 F. Line a rimmed baking sheet or roasting pan with foil.
Cut the cauliflower into florets (you should have about 5 to 6 cups).
In a medium bowl, whisk the olive oil with the lemon juice, garlic, salt, black pepper, and parsley. Add the cauliflower florets and toss to coat thoroughly.
Spread the florets in the prepared baking pan.
Bake for about 15 to 20 minutes, or until tender and browned, turning about halfway through the cooking time.
Remove from the oven and sprinkle with a few tablespoons of Parmesan cheese, if desired.
- For faster roasting, cut the head of cauliflower into 1/2-inch flat slices.