Roasted Cauliflower

5 Nov

The air is getting to be a bit chillier and some of the cool-weather produce is starting to come into bloom – cauliflower, broccoli, and squashes.

I’ve been dying to try roasting cauliflower. I’ve heard so many people talking about roasting cauliflower. So I snatched up a small head of cauliflower for $1.50 at the farmers market and gave it a whirl.

It sounds healthy and any vegetable tastes more amazing when it’s roasted (and with some cheese!). You can either keep it simple and roast with olive oil, salt, and pepper. Or you can try the recipe listed below to spruce it up a little bit!

This was the BOMB. It was delicious and light – even with the sprinkle of parmesan cheese. I really think the lemon juice helps to add a certain “brightness” to the taste.

I dont normally eat cauliflower (unless raw in my salad), but I am challenging you to buy some and try this out for a healthy side dish everyone will enjoy!

Roasted Cauliflower


  • 1 head of cauliflower
  • 2-3 cloves of garlic, peeled and coarsely minced
  • Lemon juice from half a lemon
  • Olive oil
  • Coarse salt and freshly ground black pepper
  • Parmesan cheese


1 Preheat oven to 400°F.  Cut cauliflower into florets and put in a single layer in an oven-proof baking dish.  Toss in the garlic.  Sprinkle lemon juice over cauliflower and drizzle each piece with olive oil.  Sprinkle with salt and pepper.  If the oven hasn’t reached 400°F yet, set aside until it has.

2 Place casserole in the hot oven, uncovered, for 25-30 minutes, or until the top is lightly brown.  Test with a fork for desired doneness. Fork tines should be able to easily pierce the cauliflower. Remove from oven and sprinkle generously with Parmesan cheese.  Serve immediately.


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