Roasted Cauliflower Recipe
This roasted cauliflower recipe is a super simple and fast side dish. Quick and easy to prep and wonderfully seasoned.
Servings: 6 servings
Ingredients
- 6 ½ cups cauliflower florets (from 1 large cauliflower)
- 4 garlic cloves minced
- 2 Tablespoon extra virgin olive oil
- salt and black pepper to taste
- 1 Tablespoon lemon juice
- 2 Tablespoon Parmigiano Reggiano freshly grated
Instructions
- Preheat oven to 450 F and line two baking sheets with parchment paper.
- Combine cauliflower, olive oil, lemon juice, garlic, salt, and pepper well so all the florets are coated and seasoned.
- Place on the prepared baking sheets and bake in the oven for about 25 minutes, turning the florets halfway so they are evenly cooked.
- Remove from oven and top with grated cheese and additional salt and pepper if needed. Serve warm.
Notes
- Cut the cauliflower florets into similar sized pieces so they roast evenly.
- Don't overcrowd the roasting sheet. The garlic cauliflower should be placed in a single layer so that the roasted cauliflower florets get those nice crispy and caramelized edges.
- Use fresh lemon juice and freshly grated parmesan for the best flavors.
Nutrition
Serving: 118g | Calories: 78kcal | Carbohydrates: 6g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 1mg | Sodium: 60mg | Potassium: 336mg | Fiber: 2g | Sugar: 2g | Vitamin A: 13IU | Vitamin C: 54mg | Calcium: 47mg | Iron: 1mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
