This roasted cauliflower recipe is always a hit, because roasting brings out cauliflower's natural sweetness. Lemon juice adds a bit of zing to this recipe, balancing out the mellow garlic and cauliflower combination.
Serve this roasted cauliflower with Crockpot Lemonade Chicken or Baked Chicken with Vegetables.
Prep Time: 5 minutes
Cook Time: 20 minutes
Ingredients:
- 1 large head cauliflower
- 2 Tbsp. olive oil
- 1 Tbsp. minced garlic
- 3/4 tsp. sea salt or kosher salt
- juice of one lemon
- freshly-ground black pepper
Preparation:
- Preheat oven to 425 degrees F.
- Cut cauliflower into florets of roughly the same size. Toss with olive oil and garlic.
- Spread out in an even layer on a sturdy baking sheet. Sprinkle with sea salt. Roast 10 minutes.
- Turn and roast another 5-15 minutes, until cauliflower is browned and tender when pierced with a fork.
The length of time for roasting depends on how big the cauliflower pieces are, how hot the oven is (oven temperatures vary), what type of baking sheet you are using (a cast iron pan will roast quicker than aluminum, for example) and which rack in the oven you are using.
Your best bets is to check the cauliflower after 5 minutes on the second side, then continue roasting if necessary.
- Squeeze lemon juice over cauliflower. Taste, and add salt and pepper, if necessary.
