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Roasted Cauliflower with Fresh Herbs, Parmesan, and Lemon

Roasted Cauliflower with Fresh Herbs, Parmesan, and Lemon

I can’t believe it – I finally roasted cauliflower. I have to thank my dear friend Currié who had us over for dinner last week. She served us roasted cauliflower, which is a vegetable my husband has never liked, and he actually really enjoyed it! I decided to roast it this week with some olive oil, salt, pepper, crushed red pepper flakes, fresh parsley, fresh thyme, and minced garlic then tossed it with grated Parmesan and lemon juice. The cauliflower was tender and so flavorful! We loved it. Thanks, Currié!!

Roasted Cauliflower with Fresh Herbs, Parmesan, and Lemon

How to Make Roasted Cauliflower with Fresh Herbs, Parmesan, and Lemon

Preheat the oven to 425 degrees. Line a baking sheet with tin foil then coat it with cooking spray.

Cut the cauliflower into small same sized florets. Place the florets on the baking sheet then drizzle with olive oil,  sea salt, freshly cracked pepper, and crushed red pepper flakes, to taste. Toss to coat evenly. Place into the oven and roast for 10 minutes. Remove and flip with a spatula. Return to the oven for an additional 5 minutes then remove and toss with the fresh parsley, fresh thyme, and minced garlic; toss to coat evenly. Return to the oven for 5 minutes. Remove from the oven and drizzle with lemon juice and grated parmesan. Toss to coat evenly then pour into a serving bowl. Serve immediately. Enjoy.

Roasted Cauliflower with Fresh Herbs, Parmesan, and Lemon

Roasted Cauliflower with Fresh Herbs, Parmesan, and Lemon

Roasted Cauliflower with Fresh Herbs, Parmesan, and Lemon

Prep Time: 5 minutes
Cook Time: 20 minutes
Servings: 4

Ingredients

  • ½ head of cauliflower cut into same-sized florets
  • 1 tbsp olive oil
  • Sea salt and freshly cracked pepper to taste
  • Crushed red pepper flakes to taste
  • 2 tsp fresh parsley chopped
  • 1 tsp fresh thyme leaves
  • 1 clove of garlic minced
  • 1-2 tbsp fresh Parmesan grated
  • Juice from half a lemon

Instructions

  • Preheat the oven to 425 degrees. Line a baking sheet with tin foil then coat it with cooking spray.
  • Cut the cauliflower into small same sized florets. Place the florets on the baking sheet then drizzle with olive oil, sea salt, freshly cracked pepper, and crushed red pepper flakes, to taste. Toss to coat evenly.
  • Place into the oven and roast for 10 minutes. Remove and flip with a spatula. Return to the oven for an additional 5 minutes then remove and toss with the fresh parsley, fresh thyme, and minced garlic; toss to coat evenly. Return to the oven for 5 minutes.
  • Remove from the oven and drizzle with lemon juice and grated parmesan. Toss to coat evenly then pour into a serving bowl. Serve immediately. Enjoy.
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12 Comments

  1. I roast a lot of veggies, but I haven’t roasted cauliflower in a long time. But I know it’s delicious! Love that you finish it with lemon juice and Parmesan! Sounds great!

  2. A healthy and yummy way to enjoy cauliflower!
    Love it!

  3. I roast cauliflower all the time, it’s such a great way to bring out the flavor. I also add thyme to it, it’s such a yummy addition.

  4. Roasting is my favorite way to fix cauliflower. I bet it is especially good with lemon and parmesan.

  5. i HATE raw cauliflower but roasting it transforms into a delicious side dish. i like your additions!

  6. Roasted cauliflower is the best! It is SO different from cauliflower served any other way…and with all your fabulous toppings/mix-ins I can definitely see why it was family-approved!

  7. Kim in Md says:

    I love roasted vegetables of any kind…this looks amazing, Pam!