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Roasted Cauliflower with Lemon and Parmesan

This roasted cauliflower dish is a comforting and flavorful side, featuring caramelized florets, bright lemon zest, and savory Parmesan cheese.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Side Dish, Vegetable
Cuisine: American, Comfort Food
Calories: 375
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 head cauliflower, cut into florets Choose one that feels heavy and firm with tightly closed florets.
  • 2 tablespoons olive oil Can be substituted with coconut oil or avocado oil.
  • 1 lemon zested and juiced Lime juice can be used as a twist.
  • 1/2 cup grated Parmesan cheese Pecorino Romano or nutritional yeast can be used for dairy-free.
  • to taste Salt and pepper Generously season to enhance flavor.
  • optional Chopped parsley for garnish Can substitute with fresh basil or cilantro.

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. In a large bowl, combine the cauliflower florets with olive oil, lemon zest, salt, and pepper, tossing until coated.
  3. Spread the seasoned cauliflower florets in a single layer on the prepared baking sheet.
Cooking
  1. Roast the cauliflower in the preheated oven for 20 to 25 minutes, flipping halfway through for even browning.
  2. Once tender and golden, remove it from the oven and toss with lemon juice and grated Parmesan cheese.
Serving
  1. Garnish with chopped parsley if desired and serve warm.

Notes

Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months. Reheat in a skillet over medium heat or microwave in short intervals.