Lemon and Garlic Roasted Cauliflower Recipe

Lemon and garlic roasted cauliflower

The Spruce / Diana Rattray

  • Total: 35 mins
  • Prep: 15 mins
  • Cook: 20 mins
  • Yield: 4 Servings
Nutritional Guidelines (per serving)
135 Calories
11g Fat
9g Carbs
3g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 4 Servings
Amount per serving
Calories 135
% Daily Value*
Total Fat 11g 14%
Saturated Fat 2g 8%
Cholesterol 0mg 0%
Sodium 631mg 27%
Total Carbohydrate 9g 3%
Dietary Fiber 4g 13%
Protein 3g
Calcium 44mg 3%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

A little lemon gives this roasted cauliflower excellent flavor along with the garlic and fresh parsley. This makes a nice side dish and an excellent replacement for potatoes or rice, and a boon if you're trying to lower your carbs.

The ingredients are simple, but they offer plenty of flavor. Sprinkle the hot roasted cauliflower with the optional Parmesan cheese as soon as it comes out of the oven. Alternatively, pass the Parmesan cheese at the table.


  • 1 head of cauliflower (cut into florets, about 5 to 6 cups of florets)
  • 3 tablespoons extra-virgin olive oil
  • 2 to 3 tablespoons fresh lemon juice (about 1 large lemon)
  • 1 teaspoon garlic (crushed and minced)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon fresh parsley (chopped)
  • Optional: Parmesan cheese

Steps to Make It

  1. Gather the ingredients.

  2. Heat the oven to 425 F. Line a rimmed baking sheet or roasting pan with foil.

  3. Cut the cauliflower into florets.

  4. In a medium bowl, whisk the olive oil with the lemon juice, garlic, salt, pepper, and parsley. Add the cauliflower florets and toss to coat thoroughly.

  5. Spread the florets in the prepared baking pan.

  6. Bake for about 15 to 20 minutes, or until tender and browned, turning about halfway through the cooking time.

  7. 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.