Description
A simple and delicious recipe for roasted cauliflower, perfectly tender with a slight caramelized edge. Easily customizable with lemon zest, fresh parsley, and Parmesan cheese for added flavor.
Ingredients
Scale
Main Ingredients
- 1 medium cauliflower
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
Additional Seasoning Options
- Zest of 1 lemon
- 1/4 cup chopped fresh parsley
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat the oven: Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper to prepare for roasting.
- Prepare the cauliflower: Break the medium cauliflower into bite-sized florets, ensuring they are uniform in size for even roasting.
- Toss with seasonings: In a large bowl, toss the cauliflower florets with 2 tablespoons of extra-virgin olive oil, 1 teaspoon sea salt, and 1/2 teaspoon freshly ground black pepper until evenly coated.
- Roast the cauliflower: Spread the seasoned cauliflower evenly on the prepared baking sheet. Roast in the preheated oven for 35 minutes until tender and browned around the edges, stirring once halfway through for even cooking.
- Add optional toppings: Once roasted, season to taste. If desired, toss the cauliflower with lemon zest, chopped fresh parsley, and grated Parmesan cheese before serving to enhance the flavors.
Notes
- Breaking the cauliflower into uniform florets helps ensure even cooking.
- Use fresh parsley and freshly grated Parmesan for best flavor.
- You can substitute Parmesan with a vegan cheese alternative to make this dish vegan.
- Try adding other seasonings such as smoked paprika or garlic powder to customize the flavor.
- Leftover roasted cauliflower can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 100 kcal
- Sugar: 4 g
- Sodium: 300 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg
