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.
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.
Transfer to a serving dish and enjoy.
Keep in mind that the cauliflower will continue to cook, even after it comes out of the oven. When done, it should have a tony 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.
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I have always loved roasted cauliflower. The lemon and garlic really kicked it up a notch.
A big thank you for helping me get over my childhood aversion to cauliflower - this recipe was fantastic and all my guests loved it.
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!
How important is it that you roast before you toss? In an effort to simplify, can I toss first then roast?
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!
can you use grapeseed oil instead of olive oil also can you use sea salt instead of kosher ?
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