by Diana Rattray
This low carb roasted cauliflower is an easy recipe, and a great way to replace potatoes, pasta, or rice. Lemon and garlic are the main flavors along with an optional scattering of Parmesan cheese. Make this deeply comforting cauliflower to go with a fish, meat, or poultry entrée, or serve it as a vegetarian option with the Parmesan topping or some toasted almonds or pecans. Skip the Parmesan cheese for a vegan dish.
PrintRoasted Cauliflower With Lemon and Garlic
This healthy roasted cauliflower offers plenty of flavor, with lemon juice and zest, garlic, and olive oil. The side dish goes with fish, poultry, and just about any meat entrée.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Vegetables
Ingredients
Scale
- 1 head cauliflower
- 3 tablespoons olive oil
- 3 tablespoons lemon juice
- 1 teaspoon lemon zest (finely grated)
- 2 cloves garlic (pressed)
- 1 teaspoon kosher salt
- Ground black pepper (to taste)
- 1 tablespoon chopped parsley
- Optional: more chopped parsley or Parmesan cheese (for garnish)
Instructions
- Preheat the oven to 425 F. Lightly oil a baking pan or spray it with nonstick cooking spray.
- Trim the cauliflower and cut it into florets.
- In a bowl, whisk the olive oil with the lemon juice, pressed garlic, salt, pepper, and parsley. Add the cauliflower florets and toss to coat.
- Transfer the cauliflower to the prepared baking pan.
- Bake for 15 to 20 minutes.
- Serve the roasted cauliflower with a garnish of chopped parsley or a scattering of shredded or grated Parmesan cheese.
