Roasted Cauliflower
User Reviews
5
Roasted Cauliflower
Description
The Roasted Cauliflower recipe starts with cutting a large cauliflower into evenly sized florets for uniform roasting. They are tossed with olive oil, minced garlic, fresh lemon juice, and fresh ground salt and pepper to build layers of bright and savory flavor. The florets are spread on a foil-lined baking sheet to facilitate even cooking and easy cleanup.
Roasting at 400°F for 35 to 40 minutes creates tender-crisp florets with caramelized edges. Afterward, shredded Parmesan cheese is sprinkled on and the dish returns briefly to the oven until the cheese melts and coats the cauliflower, adding a rich umami depth. The garlic and lemon infuse subtle aromatic notes, while the cheese adds texture and saltiness.
This dish makes 8 servings and works well as a side for a variety of meals. Using bright, firm cauliflower and cutting florets to the same size promotes even roasting. Leftovers can be stored covered in the refrigerator for up to four days, maintaining quality.
Ingredients
- 2 pounds cauliflower about 1 large head, see note 1, florets
- 1/4 cup olive oil
- 4 cloves garlic minced
- 2 tablespoons lemon juice from 1 lemon (see note 2)
- salt freshly ground
- black pepper freshly ground
- 1/4 cup Parmesan Cheese 1 ounce, see note 3, shredded
Instructions
- Adjust an oven rack to the middle position and preheat oven to 400 degrees. Line a large rimmed baking sheet with foil for easy cleanup.
- In a large bowl, add cauliflower, olive oil, garlic, lemon juice, and salt and pepper (I like at least 1/2 teaspoon salt and 1/4 teaspoon pepper; sometimes I do a little more).
- Transfer to prepared baking sheet. Roast until florets are tender-crisp and browning around the edges, about 35 to 40 minutes.
- Remove from oven and sprinkle with parmesan cheese and toss to coat. Return to oven and bake until cheese is melted, about 1 to 2 minutes longer.
Notes
- Choose a bright, firm cauliflower without brown spots for best flavor and appearance.
- Cut florets into similar sizes to ensure even cooking during roasting.
- You can add lemon zest along with lemon juice to boost citrus flavor.
- Any hard, aged cheese like Asiago or pecorino can substitute for Parmesan.
- This recipe yields 8 servings; leftovers store well refrigerated for up to 4 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings (1 cup each)
Amount Per Serving
Calories 105 kcal
% Daily Value*
| Serving | 1 cup | |
| Calories | 105kcal | 5% |
| Carbohydrates | 7g | 2% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 3mg | 1% |
| Sodium | 82mg | 3% |
| Potassium | 345mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 27IU | 1% |
| Vitamin C | 57mg | 63% |
| Calcium | 62mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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