Oven Roasted Cauliflower with Garlic, Olive Oil and Lemon Juice
Oven Roasted Cauliflower with Garlic, Olive Oil and Lemon Juice is a delightful dish that beautifully showcases the natural flavors of cauliflower. With its crispy edges and tender center, this recipe transforms a simple vegetable into a gourmet experience. The addition of garlic, olive oil, and a splash of lemon juice not only enhances the…
Servings: 6 servings
Ingredients
Ingredients
- 6 cupscauliflower florets 1 large cauliflower
- 2 tablespoons or moreextra virgin olive oil
- 1 tablespoonsliced garlic
- 2 tablespoonsfreshly squeezed lemon juice
- 1 teaspoonkosher salt
- 1/2 teaspoonfreshly ground black pepper
- 2 tablespoonsfreshly grated Parmesan cheese
- chopped chives for garnish
- lemon wedges
Instructions
Instructions
- Preheat the oven to 500°F.
- Place 6 cups cauliflower florets in a large sauté pan, roasting pan, or rimmed baking sheet in a single layer.
- Drizzle 2 tablespoons (or more) extra virgin olive oil over the cauliflower. Add 1 tablespoon sliced garlic, 2 tablespoons freshly squeezed lemon juice, 1 teaspoon kosher salt, and ½ teaspoon freshly ground black pepper. Toss or stir with a spatula or tongs until the florets are evenly coated.
- Spread the cauliflower back into a single, even layer (place cut sides down where possible to encourage browning).
- Roast in the preheated oven for 20 to 25 minutes, stirring or turning the florets once or twice (about every 8–12 minutes) so they brown evenly, until tender and golden at the edges.
- Remove the pan from the oven and immediately sprinkle 2 tablespoons freshly grated Parmesan cheese over the hot cauliflower so it softens slightly.
- Garnish with chopped chives, serve immediately while warm, and offer lemon wedges alongside.
Equipment
- Oven
- large sauté pan
- Roasting pan
- Rimmed baking sheet
- Spatula
- Tongs
Notes
If you have a misto spritzer, you might wish to spritz the cauliflower with olive oil rather than drizzling.