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Roasted Cauliflower with Lemon Zest and Garlic Oil

If you're looking for a way to convince your family to eat -- and actually enjoy -- cauliflower, try roasting it until it is tender sweet then tossing it with lemon zest and garlic oil.

If you're looking for a way to convince your family to eat -- and actually enjoy -- cauliflower, try roasting it until it is tender sweet then tossing it with lemon zest and garlic oil.
If you're looking for a way to convince your family to eat -- and actually enjoy -- cauliflower, try roasting it until it is tender sweet then tossing it with lemon zest and garlic oil.

Roasted Cauliflower with Lemon Zest and Garlic Oil

Serves 4

Ingredients:

  • 1 head cauliflower, cut into florets

  • 1 cup olive oil

  • Salt and freshly ground black pepper

  • 3 cloves garlic cloves, sliced

  • 1 tablespoon finely grated lemon zest

  • Fresh parsley for garnish


Directions:

  1. Preheat oven to 400 degrees F.

  2. Toss cauliflower with 2 to 3 tablespoons olive oil and salt and pepper.

  3. Spread cauliflower in a single layer on a large rimmed baking sheet.

  4. Roast for 25 minutes, turning with a spatula occasionally to evenly cook. Cauliflower is done when it is golden brown and tender.

  5. Meanwhile, in a small pan over medium-low heat, combine remaining oil and garlic. When oil is hot, remove from heat and set aside while cauliflower is cooking.

  6. Strain oil to remove garlic (optional, if you love garlic).

  7. Transfer cauliflower to a serving bowl. Drizzle with garlic oil to taste (save the extra for drizzling in other recipes). Add lemon zest and toss well to combine.

  8. Season with salt and pepper. Serve hot, garnished with parsley.


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