Photo of Roasted cauliflower with lemon, garlic, and parsley by WW

Roasted cauliflower with lemon, garlic, and parsley

Points® value
Total Time
40 min
10 min
30 min
Roasting cauliflower really brings out its nutty sweetness and is one of our favorite ways to prepare it. The addition of fresh parley, lemon zest, and garlic enhances the flavor all the more. We love how easy this six-ingredient side dish is to put together. It's simple and uncomplicated and really lets the cauliflower shine. The recipe is also mostly hands-off, as all you have to do is let the cauliflower cook away in the oven for half an hour. Also, the hot cauliflower helps soften the raw minced garlic, so be sure you don't let it cool too much before topping.



2 head(s), medium

Olive oil

1 Tbsp

Kosher salt

1 tsp

Fresh parsley

1½ Tbsp, minced

Lemon zest

1½ tsp

Jarred minced garlic

1 tsp


  1. Preheat oven to 450ºF. Line two large baking sheets with parchment paper (or coat with cooking spray).
  2. 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.
  3. 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.