Roasted cauliflower with lemon, garlic, and parsley
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
1½ Tbsp, minced
- 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.