Description
This easy Roasted Cauliflower recipe delivers crispy, caramelized florets in 40 minutes or less, making it a perfect and delicious weeknight side dish.
Ingredients
Scale
- 2 pounds cauliflower florets
- 1/4 cup olive oil
- 4 cloves garlic minced
- 2 tablespoons fresh lemon juice from 1 lemon
- Salt and freshly ground black pepper
- 1/4 cup shredded Parmesan cheese
Instructions
- For easy cleanup, line a large rimmed baking sheet with foil and preheat the oven to 400 degrees with a rack in the middle position.
- In a large bowl, toss cauliflower with olive oil, garlic, lemon juice, and salt and pepper (I usually go for at least ½ teaspoon salt and ¼ teaspoon pepper, but sometimes add a little more).
- Transfer the cauliflower mixture to the prepared baking sheet and roast for 35 to 40 minutes, or until the florets are tender-crisp and browned around the edges.
- Briefly remove the roasted cauliflower from the oven, sprinkle with Parmesan cheese and toss to coat, then return it to bake for 1-2 more minutes until the cheese is melted and bubbly.
Notes
- Cauliflower:Choose a cauliflower head that’s bright off-white, firm, and heavy, with no brown spots or mushy patches, then cut its florets into uniform pieces for even cooking.
- Lemon:For a brighter citrus flavor, zest 1 teaspoon from the lemon before juicing and add it along with the lemon juice.
- Parmesan:In place of Romano, any hard, aged cheese like Parmesan, grated Asiago, pecorino, or Romano will work well.
- Yield: This recipe approximately makes 8 servings.
- Storage: Store leftovers in an airtight container for up to 4 to 5 days.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Category: Side dish
- Cuisine: American
Nutrition
- Serving Size: 1 cup each
- Calories: 105 kcal
- Sugar: 2g
- Sodium: 82mg
- Fat: 8g
- Saturated Fat: 2g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 3mg