Serve up this Roasted Cauliflower with Lemon, Garlic, and Herbs. This cauliflower will win anyone over—meat-eater and vegetarian alike. A simple and easy recipe, this roasted cauliflower is made with simple everyday ingredients.
This Roasted Cauliflower with Lemon, Garlic, and Herbs recipe is…
- Gluten-free
- Vegetarian
- Vegan
- Low carb
- An easy side dish or main
How to Make Roasted Cauliflower with Lemon, Garlic, and Herbs
- Preheat oven and prep oven-safe pan.
- Pour oil into pan and add cauliflower; stir to coat.
- Roast for 20–30 minutes or until fork tender.
- In a small bowl, mix up lemon and herb mixture.
- Pour mixture over roasted cauliflower, toss, and serve warm.
Full directions for how to make Roasted Cauliflower with Lemon, Garlic, and Herbs are in the printable recipe card at the bottom of the post.
Tips & Tricks for Roasted Cauliflower with Lemon, Garlic, and Herbs
Single Layer
Make sure that you pour your cauliflower into the pan in an even layer. The cauliflower florets won’t all fully cook if they’re stacked on top of each other.
Florets Size
Depending on the size that you cut your florets, their cook time will vary. Just try to cut your cauliflower into similar sizes, so all of your florets will cook evenly. Obviously, smaller pieces will cook faster than thicker and larger florets.
Variations to Roasted Cauliflower with Lemon, Garlic, and Herbs
Seasonings
The options to season your cauliflower are literally endless. From a simple seasoning salt to a mix of lemon and pepper, there are plenty of delicious options. Have fun and try out your favorite spices and herbs!
Toss in Sauce
You can melt down some butter and mix it with your spices. Then you can drizzle the butter mixture over your now roasted cauliflower or toss it together in a bowl to evenly coat.
Recipe
Ingredients
- 1 head cauliflower
- ½ bunch parsley finely chopped
- 3 cloves garlic minced
- ⅓ cup olive oil
- 1 lemon zested & juiced
- salt and black pepper to taste
Instructions
-
Preheat oven to 400°F.
-
Chop cauliflower into florets.
-
Place them in an oven-safe pan with one tablespoon of olive oil. Roast for 20–30 minutes, until fork tender.
-
In a small bowl, mix together the garlic, parsley, remaining olive oil, and the zest and juice of one lemon. Add black pepper and salt to taste.
-
When cauliflower is finished roasting, toss with the garlic, lemon, and herb sauce and serve.
