Go Back
- 1 large head of cauliflower, cut into florets - 4 cloves garlic, minced - 3 tablespoons olive oil - Zest and juice of 1 lemon - 1 teaspoon smoked paprika - 1 teaspoon dried oregano - Salt and pepper to taste - Fresh parsley, chopped (for garnish) - Lemon slices (for garnish) You can swap out the cauliflower for broccoli if you prefer. For garlic, use garlic powder. Instead of olive oil, try avocado oil or melted coconut oil. Smoked paprika can be replaced with regular paprika. If you don’t have dried oregano, use Italian seasoning. You can skip salt or use a salt-free blend. Fresh parsley can be replaced with cilantro for a different flavor. Lemon zest and juice are key, but you can use lime if needed. Lemon garlic roasted cauliflower is low in calories and high in nutrients. One serving has about 100 calories. It is rich in vitamin C, which helps boost your immune system. Cauliflower has fiber, great for digestion. This dish is also low in carbs, making it a good choice for many diets. The healthy fats from olive oil support heart health. Overall, this side dish is both tasty and good for you. Start by washing the cauliflower. Cut it into bite-sized florets. Make sure the pieces are even. This helps them cook at the same rate. A large head of cauliflower works best for this recipe. Take a large bowl. Add your cauliflower florets. Next, mix in the minced garlic. Pour in the olive oil and lemon juice. Add the lemon zest, smoked paprika, and dried oregano. Season with salt and pepper to taste. Use your hands or a spoon to toss everything well. Coat each floret evenly. This step brings out the best flavor. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper. Spread the seasoned cauliflower in a single layer. Make sure not to crowd the pan. This allows the cauliflower to roast, not steam. Roast for 25-30 minutes. Halfway through, turn the florets for even browning. They should turn golden and tender. When done, let them cool slightly. Garnish with fresh parsley and lemon slices before serving. To get the best roasted cauliflower, I follow a few simple steps. First, preheat your oven to 425°F (220°C). This high heat makes the cauliflower crisp and golden. Next, cut the cauliflower into even florets. This helps them cook at the same rate. Make sure to toss the florets well with the oil and spices. A good coat helps in roasting. Spread the florets on the baking sheet. Leave space between them. If they touch, they will steam instead of roast. Turn the florets halfway through cooking. This gives them a nice color all around. I love to add layers of flavor to my lemon garlic roasted cauliflower. Start with fresh garlic, as it gives a nice kick. The lemon zest adds a bright touch that wakes up the dish. Smoked paprika gives it a warm, smoky flavor. Dried oregano adds a hint of earthiness. If you want more heat, sprinkle some red pepper flakes. For a nutty flavor, try adding a sprinkle of toasted nuts before serving. Avoid using too much oil. It may make the florets soggy instead of crispy. Also, don’t skip the lemon zest. It really boosts the flavor. Make sure the oven is hot enough before roasting. If it’s not hot, the cauliflower may not brown well. Finally, don't overcrowd the baking sheet. This can lead to steaming rather than roasting. Keep these tips in mind, and you'll have a delicious side dish every time! {{image_2}} You can mix and match flavors with lemon garlic roasted cauliflower. Here are some ideas: - Cheesy Twist: Add grated Parmesan cheese before roasting. - Spicy Kick: Toss in some red pepper flakes for heat. - Herb Blend: Use fresh thyme or rosemary instead of oregano. - Nutty Flavor: Add a sprinkle of toasted pine nuts after roasting. These combinations can make the dish even more exciting. Lemon garlic roasted cauliflower is great for many diets. It is naturally vegan and gluten-free. This makes it perfect for all. If you want a creamy version, try adding tahini or a vegan yogurt after roasting. Just check all labels to be sure they fit your dietary needs. Serve lemon garlic roasted cauliflower with many dishes. It pairs well with: - Grilled Chicken: The flavors blend nicely. - Fish Tacos: The citrus balances well with the fish. - Quinoa Salad: Add a fresh crunch to your meal. - Pasta: Mix it in for a hearty veggie option. This dish is versatile and can brighten up any plate. After making lemon garlic roasted cauliflower, let it cool to room temp. Place any leftovers in an airtight container. Store them in the fridge for up to three days. Keeping it in a sealed container helps maintain flavor and texture. To reheat the cauliflower, use your oven. Preheat it to 350°F (175°C). Spread the cauliflower on a baking sheet. Heat for about 10-15 minutes. This method keeps the cauliflower crispy. You can also use a microwave. Heat in short bursts of 30 seconds. Stir in between to ensure even heating. You can freeze lemon garlic roasted cauliflower. First, let it cool completely. Place it in a freezer-safe bag or container. It will keep well for up to three months. When you are ready to eat it, thaw it overnight in the fridge. Reheat it in the oven or microwave as described above. To make Lemon Garlic Roasted Cauliflower, start with these steps: 1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. 2. Cut one large head of cauliflower into florets. 3. In a bowl, mix the cauliflower florets with minced garlic, olive oil, lemon zest, lemon juice, smoked paprika, dried oregano, salt, and pepper. 4. Toss everything until the cauliflower is well coated. 5. Spread the cauliflower evenly on the baking sheet. 6. Roast for 25-30 minutes until golden brown and tender. Turn halfway for even cooking. 7. Garnish with fresh parsley and lemon slices before serving. This dish takes about 40 minutes total, including prep time. Cauliflower is a great vegetable for many reasons. It is low in calories but high in nutrients. Here are some benefits: - High in fiber: This helps with digestion and keeps you full. - Rich in vitamins: Cauliflower has vitamin C, K, and several B vitamins. - Antioxidants: These help protect your body from damage. - Supports heart health: It may lower the risk of heart disease. Eating cauliflower can be a smart choice for a healthy diet. Yes, you can use fresh garlic instead of minced. Fresh garlic adds a nice flavor. Just chop the garlic finely. Use the same amount, about four cloves. You can also roast the garlic with the cauliflower for a sweeter taste. This adds depth to your dish. In this article, we covered how to make lemon garlic roasted cauliflower. We explored key ingredients, like fresh garlic and delicious spices. I shared tips for perfect roasting and ways to enhance flavor. We also discussed variations, storage info, and answered common questions. Now, you have all the tools to create this tasty dish. Enjoy cooking and experimenting with your roasted cauliflower!

Lemon Garlic Roasted Cauliflower

Elevate your veggie game with this Lemon Garlic Roasted Cauliflower recipe! This simple dish combines the vibrant flavors of lemon and garlic with perfectly roasted cauliflower for a delightful side that everyone will love. With just a handful of ingredients and an easy step-by-step guide, you'll have a delicious and healthy addition to any meal. Click through to discover how to make this flavorful dish and impress your family and friends!
Print Recipe Pin Recipe

Ingredients
  

1 large head of cauliflower, cut into florets

4 cloves garlic, minced

3 tablespoons olive oil

Zest and juice of 1 lemon

1 teaspoon smoked paprika

1 teaspoon dried oregano

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Lemon slices (for garnish)

Instructions
 

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

    In a large mixing bowl, combine the cauliflower florets with minced garlic, olive oil, lemon zest, lemon juice, smoked paprika, dried oregano, salt, and pepper.

      Toss everything together until the cauliflower is well coated with the mixture.

        Spread the seasoned cauliflower evenly on the prepared baking sheet in a single layer.

          Roast in the preheated oven for 25-30 minutes, or until the cauliflower is golden brown and tender, turning halfway through for even cooking.

            Once roasted, remove from the oven and let cool slightly.

              Transfer to a serving dish and garnish with freshly chopped parsley and lemon slices.

                Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4