Lemon and Garlic Roasted Cauliflower

thespruceeats.com
serves 4
Ingredients

• 1 head of cauliflower (cut into florets, about 5 to 6 cups of florets)
• 3 tablespoons extra-virgin olive oil
• 2 to 3 tablespoons fresh lemon juice (about 1 large lemon)
• 1 teaspoon garlic (crushed and minced)
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon fresh parsley (chopped)
• Optional: Parmesan cheese

​

Preparation

1. Gather the ingredients.
   
2. Heat the oven to 425 F. Line a rimmed baking sheet or roasting pan with foil.
   
3. Cut the cauliflower into florets.
   
4. In a medium bowl, whisk the olive oil with the lemon juice, garlic, salt, pepper, and parsley. Add the cauliflower florets and toss to coat thoroughly.
   
5. Spread the florets in the prepared baking pan.
   
6. Bake for about 15 to 20 minutes, or until tender and browned, turning about halfway through the cooking time.
   
7. Remove from the oven and sprinkle with a few tablespoons of Parmesan cheese, if desired.