Lemon Garlic Roasted Cauliflower

This roasted cauliflower is a favorite vegetable side dish in our home.  It has just the right savory taste to keep you wanting more of this vitamin C and potassium rich food.  It’s also a great detoxifying vegetable so eat it up for good health! If you haven’t tried roasting cauliflower yet, you’re definitely missing out on this simple and delicious way to enjoy these awesome florets.  I find it cooks best in a 9 x 13 inch glass baking dish.  Don’t skimp on the size of the baking dish so you get even cooking, allowing the florets to spread out.

Lemony Garlic Zing

This dish is simple since you most likely have all the ingredients already at home.  It’s even easier with fresh minced garlic using the garlic twist and just lemon juice on hand.  If you have lemons though, definitely use the fresh squeezed lemon option for that extra fresh zing in the dish.

Great Side for Many Meal Types

This is a great dish to accompany poultry, seafood or partnered with a green vegetable dish, green salad and/or rice.  The lemony flavor especially compliments seafood and rice entrees well.  Try it with some pan fried cod, shrimp or salmon and try to make this cauliflower in place of potatoes or fries. You might be pleasantly surprised.

Give this dish a try and let me know what you think! Enjoy!

Lemon Garlic Roasted Cauliflower

Katia

Lemony, garlicky zingy savory dish to accompany almost any warm entree

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course hot side

Cuisine Gluten-free and Vegan option, Vegetarian

Servings 4

Calories 178 kcal

Ingredients

  

1x2x3x

• 1 medium cauliflower cut into medium to small florets
• 2 Tbs lemon juice or fresh squeezed lemon
• 1/4 cup extra virgin olive oil
• 4 medium size garlic cloves minced
• 3/4 tsp sea salt
• 1/2 tsp ground black pepper
• 3 Tbsp grated asagio cheese optional if needing vegan dish, but highly recommend if not
• 2 Tbsp green onion or chives chopped (optional as granish)
• pinch of Himalayan sea salt or finishing salt to taste
• 9 X 13 baking dish

Instructions

 

• Preheat oven to 450 degrees
• Remove greens and cut out heart of cauliflower. Cut cauliflower head into 1-2 inch diameter florets. (Up to you if you want to save some heart pieces to roast, they're good too)
• Place florets into baking dish and drizzle olive oil and stir, coating all florets
• Add minced garlic, lemon juice, salt and pepper to florets, then gently stir till well dispersed
• Bake cauliflower uncovered for 25 minutes, stirring once or twice (Check after 15 minutes if you like very crispy doneness)
• After cooking toss in asagio cheese (optional, but highly recommended) and a couple turns or pinch of fresh course pink himalayan sea salt to taste
• Garnish with green onion (also optional)

Nutrition Disclaimer:

The nutritional information provided is only an estimate based on a third party nutritional plugin. Different online calculators may give different results depending on their own sources. The estimates may also change based on the ingredients you use. If you have dietary restrictions and need to accurately calculate the nutrition of this recipe, Whole Made Living recommends consulting a professional nutritionist.

Nutrition

Calories: 178kcalCarbohydrates: 9gProtein: 4gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 3mgSodium: 541mgPotassium: 465mgFiber: 3gSugar: 3gVitamin A: 61IUVitamin C: 74mgCalcium: 86mgIron: 1mg

Keyword cauliflower

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