Roasted Cauliflower with Lemon, Garlic and Parsley
- Total Time
Roasting cauliflower brings out its nutty sweetness. The addition of fresh parley, lemon zest and garlic enhances the flavor all the more.
uncooked cauliflower2 head(s), medium
olive oil1 Tbsp
kosher salt1 tsp
fresh parsley1 ½ Tbsp, minced
lemon zest1 ½ tsp
minced garlic1 tsp
- 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.