Roasted Cauliflower

Roasted Cauliflower

Details

Tossed in a lemon-garlic dressing, this delicious roasted cauliflower is healthy and naturally high in vitamin C.
  • Serves: 4
  • Active Time: 10 mins
  • Total Time: 25 mins
  • Views: 40,999
  • Success: 96%

Steps

Step 1: Making the Dressing

• 1 clove garlic
• zest and juice of 1/2 lemon
• 1/2 tsp sea salt
• freshly ground black pepper (to taste)
• 2 to 3 tbsp olive oil (or other oil of your choice)

Method

To make the dressing, crush the garlic over a large bowl. Add the lemon zest, lemon juice, salt and pepper. Whisk in the olive oil. Set aside while you prepare the cauliflower.

Step 2: Preparing and Roasting the Cauliflower

• parmesan cheese* (optional)
• 1 whole head cauliflower

Method

To start the cauliflower, preheat your oven to 450° degrees Fahrenheit. Remove the large florets from the cauliflower and cut them into even-sized pieces. Any of the very large florets can be sliced in half. Place the cauliflower into the dressing and toss to coat.

To roast the cauliflower, line a baking sheet with parchment paper or aluminum foil. Lay any flat pieces of cauliflower cut-side down, so they caramelize nicely. Roast for about 10 minutes before tossing. Return to the oven for about 3 or 4 minutes or until it is almost cooked through.

Once it is almost cooked through, grate some fresh parmesan cheese over top, if desired. Place back into the oven for another minute or so, just to melt the cheese.

*Note: For plant-based, garnish the finished cauliflower with a non-dairy parmesan, such as this Plant-Based Parmesan, or omit from the recipe.

Transfer to a serving dish and enjoy.

Chef's Notes

Keep in mind that the cauliflower will continue to cook, even after it comes out of the oven. When done, it should have a tiny bit of crunch to it. It should not be mushy.

Roasted cauliflower, whether it is served hot or cold, is delicious. It can be added to things such as salads, antipasto platters and frittatas. It can even be incorporated into soups.

Don’t have any lemons on hand? Easily substitute the lemon juice with white wine or champagne vinegar.

19 Comments

  • Liz S
    Liz S
    I have always loved roasted cauliflower. The lemon and garlic really kicked it up a notch.
  • Natalie A
    Natalie A
    I fixed this for 10 people last night. It was a big hit. Everyone loved it. So easy. Thanks
  • Denise P
    Denise P
    thank you for this receipe. it was wonderful
  • Gregory C
    Gregory C
    A big thank you for helping me get over my childhood aversion to cauliflower - this recipe was fantastic and all my guests loved it.
  • Cari S
    Cari S
    Thank you for this recipe! I now roast cauliflower all of the time now...it is the only way my kids and husband will eat it. I've since experiemented with other ingredients and one of our famly favourites (in addition to this one) is a marinade of olive oil, garlic, salt, pepper and dijon mustard. Delicious!
  • Liz H
    Liz H
    How important is it that you roast before you toss? In an effort to simplify, can I toss first then roast?
  • Dawn T Rouxbe Staff
    Dawn T
    Sorry, not sure if I completely understand the question. Not sure that leaving out one of the "tossings" would benefit, this already quite simply, but delicious recipe. It is important to toss the cauliflower in the dressing prior to rosting, as this allows the dressing to evenly coat the cauliflower. Tossing also allows the dressing to get right into the cauliflower. Tossing during roasting, is done to develop more color and even cooking. Hope this helps!
  • Liz H
    Liz H
    Thank you for the clarification. I read the recipe too quickly. It was delicious!
  • Cheryal F
    Cheryal F
    can you use grapeseed oil instead of olive oil also can you use sea salt instead of kosher ?
  • Kimberley S Rouxbe Staff
    Kimberley S
    Yes, feel free to substitute grapeseed oil and a good sea salt instead of kosher. Cheers!
  • Dave M
    Dave M
    I didn't have any Cauliflower, so I made it with Broccoli. Delicious! Thank you!
  • Sarah D
    Sarah D
    I'm currently doing the Cook's Roadmap. Its vegetable lesson says not to add acid to non-green vegetables until halfway through cooking. This one has it added at the beginning. Which is right (or are both) and why? Thanks!
  • Dawn T Rouxbe Staff
    Dawn T
    I think that you may have misunderstood what was said in that lesson — acid should not be added at the beginning for green vegetables, not "non-green". So in this case, since the cauliflower is not green, adding an acid at the beginning is fine. Hope that helps to clear things up. Cheers!
  • Sarah D
    Sarah D
    The video lesson on veggies says not to add acid until halfway through for non-green and not until just before serving for green. So in neither case do you add at beginning, according to video. In the case of non-green because it extends cooking time (not for taste reasons). I'd say my experience adding acid at the beginning with this recipe is consistent with the mechanics--took more like 20 minutes total cooking time at 450 degrees, so perhaps did extend cooking time. But it turned out fine.
  • Ken R Rouxbe Staff
    Ken R
    Thanks Sarah- The level of acidity is also important here since acidity (especially mostly topical acid, as in the in case of roasting) won't do much one way or the other. Acidity is most impactful when it's for extended times, in high concentration and when the acidity is prevalent throughout the food (e.g. simmering beans in tomato sauce). So, for a fast/hot roast even on most green veggies - I would not worry about adding a bit of acid to build flavor as it cooks. ~Ken
  • Leigh S
    Leigh S
    I made this for dinner tonight, as well as the cauliflower sauce. I have to admit that I did it primarily to use up the head of cauliflower that has been sitting in my fridge for a week and haunting me every time I open the door. I topped the roasted cauliflower with the cauliflower sauce and it was absolutely fantastic. As a matter of fact the roasted cauliflower was our main dish. I accompanied it with some julienned carrots and celery, and some cheese and crackers and the whole thing made a delicious and satisfying meal. I even took a second helping of the cauliflower! The cauliflower sauce filled the house with a delicious aroma, and tasted fantastic. Winona said I cheated because the sauce tasted nothing like cauliflower, which is obviously why I liked it! :-)
  • Dawn T Rouxbe Staff
    Dawn T
    Nice work Leigh and good for you for being open minded enough to try it, even though you don't like cauliflower. This is actually one of our favorite ways to eat it - sometimes we even eat it all before it even makes it to the oven :-)
  • Laura C
    Laura C
    I have made this dish before and had great success. However, this time, the cauliflower became bitter, to my surprise! What could have gone wrong?
  • Eric W Rouxbe Staff
    Eric W
    Both garlic and lemon juice can impart bitterness. Also, one's physical reaction to foods can vary. Any other thoughts from the Rouxbe community?

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