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.

Roasted Cauliflower with Lemon Zest and Garlic Oil

Serves 4

Ingredients:

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  • 1 head cauliflower, cut into florets
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  • 1 cup olive oil
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  • Salt and freshly ground black pepper
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  • 3 cloves garlic cloves, sliced
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  • 1 tablespoon finely grated lemon zest
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  • Fresh parsley for garnish

Directions:

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  1. Preheat oven to 400 degrees F.
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  3. Toss cauliflower with 2 to 3 tablespoons olive oil and salt and pepper.
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  5. Spread cauliflower in a single layer on a large rimmed baking sheet.
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  7. Roast for 25 minutes, turning with a spatula occasionally to evenly cook. Cauliflower is done when it is golden brown and tender.
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  9. 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.
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  11. Strain oil to remove garlic (optional, if you love garlic).
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  13. 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.
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  15. Season with salt and pepper. Serve hot, garnished with parsley.

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