Lemon Garlic Roasted Cauliflower

Roasted Cauliflower in bowl
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Posted On: March 6, 2015
Last updated: September 28th, 2022

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

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.  Don’t skimp on the size of the baking dish so you get even cooking, allowing the florets to spread out.

Roasted cauliflower floret on fork
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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

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 and just lemon juice on hand.  If you have lemons though, definitely use the fresh squeezed lemon
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 option for that extra fresh zing in the dish.

Roasted Lemon Garlic Cauliflower
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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.

Cauliflower with lemon, garlic, green onion in serving bowl
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Give this dish a try and let me know what you think! Enjoy!


Lemon Garlic Roasted Cauliflower

Lemon Garlic Roasted Cauliflower in serving bowl
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Lemony, garlicky zingy savory dish to accompany almost any warm entree

  • Author: Katia
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4 1x
  • Cuisine: Vegetarian, Gluten-free and Vegan option


  • 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


  1. Preheat oven to 450 degrees
  2. 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)
  3. Place florets into baking dish and drizzle olive oil and stir, coating all florets
  4. Add minced garlic, lemon juice, salt and pepper to florets, then gently stir till well dispersed
  5. Bake cauliflower uncovered for 25 minutes, stirring once or twice (Check after 15 minutes if you like very crispy doneness)
  6. 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
  7. Garnish with green onion (also optional)


  • Serving Size: 1

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