Lemon Garlic Roasted Cauliflower

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)


Share via
Copy link