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–a vegetable my husband has never liked, and he 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 flavorful, and paired nicely with some lemon chicken thighs and garlic cream cheese mashed potatoes.
Roasted Cauliflower with Fresh Herbs, Parmesan, and Lemon
Ingredients:
- ½ head of cauliflower, cut into the 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
How to Make Roasted Cauliflower with Fresh Herbs, Parmesan, and Lemon
Preheat the oven to 425 degrees. Coat a baking sheet with olive oil cooking spray.
Place the florets on the baking sheet, then drizzle with olive oil, Â 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.
Equipment
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. Coat a baking sheet with olive oil cooking spray.
- Place the florets on the baking sheet, then drizzle with olive oil, Â 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.
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!
A healthy and yummy way to enjoy cauliflower!
Love it!
I am totally addicted to roasted cauliflower, but I usually do it much more simply. Your combination of herbs and lemon sounds wonderful. Looks delicious!
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.
We love roasted cauliflower too but I haven’t made it as fancy as this. It sounds just fabulous with all the flavorful additions!
Have you tried roasted cauliflower with curry?
Oh my goodness you must!
Roasting is my favorite way to fix cauliflower. I bet it is especially good with lemon and parmesan.
This looks wonderful!
Cauliflower is my all time favourite vegetable! This looks so tasty.
i HATE raw cauliflower but roasting it transforms into a delicious side dish. i like your additions!
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!
I love roasted vegetables of any kind…this looks amazing, Pam!