- 2 head(s), medium uncooked cauliflower
- 1 Tbsp olive oil
- 1 tsp kosher salt
- 1 1/2 Tbsp fresh parsley, minced
- 1 1/2 tsp lemon zest
- 1 tsp minced garlic
Preheat oven to 450ºF. Line two large baking sheets with parchment paper (or coat with cooking spray).
Cut cauliflower into bite-size pieces; rinse in a colander and let dry. Place cauliflower in a large bowl and drizzle with oil; sprinkle with salt and toss thoroughly.
Spread florets evenly on prepared pans. Roast, stirring once halfway through, until well-browned, about 30 minutes. Toss cauliflower with parsley, lemon zest and garlic; serve. Yields about 2/3 cup per serving.
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