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A fast fall side dish – Lemon Garlic Roasted Cauliflower
One of our favorite fall vegetables is cauliflower. It’s especially well priced this time of year, which makes this Lemon Garlic Roasted Cauliflower a great dinner idea. It’s in your supermarket, I’m sure, but try your local Farmer’s Market for super fresh local cauliflower. You can gab some fresh garlic too and maybe a pumpkin or two for roasting.
Being a low-carber most of the time, I love this recipe as a sort of potato substitute alongside just about any kind of grilled, roasted, or sauteed protein. Cauliflower is far lower in carbs than potatoes, and when you make it like this, you’re not going to miss those carbs at all.
Who wouldn’t love a dish that is so easy to pull off? You prep a few ingredients, tumble them together on a sheet pan, and let them roast in the oven, while you work on the rest of the meal. Or read a book, maybe. Play with your kids. Walk the dog. You’ve got 15 minutes to play with before you have to check it, so do what you like! That’s the beauty of roasting veggies on a sheet pan. Super easy!
And roasted cauliflower is so delicious! It gets all nicely browned and those browned bits are SO good. You’ll also get a little caramelization on the lemon and garlic, and that’s never a bad thing.
Lemon Garlic Roasted Cauliflower
- 1 medium to large head of cauliflower, cut into bite-sized florets
- 1/2 large lemon, cut into 8 pieces
- 3 - 4 large garlic cloves, roughly chopped
- 2 tablespoons olive oil
- 1/2 teaspooon kosher salt
- 10 grinds fresh black pepper
- Heat the oven to 400º
- Pile the cauliflower, lemon and garlic into the middle of a heavy baking sheet.
- Drizzle the olive oil over and stir to get everything coated.
- Spread the vegetables and lemon in an even layer on the pan, and sprinkle with the salt and pepper.
- Place the pan in the oven for 20 minutes, stir the vegetable mixture and spread back out on the pan.
- Return the pan to the oven and roast another 10 minutes. Test for doneness [you are looking for a tender-crisp texture], and return to the oven if the cauliflower isn't quite as done as you like it.
- Scrape everything into a serving bowl and stir to blend the flavors and get the lemon flavor on every piece of cauliflower. Serve immediately - store leftovers in the fridge
See how tasty that looks?
Though we most often enjoy this roasted cauliflower simply as a side dish, I can tell you that it is great mixed into cooked rice, quinoa or noodles as well – it’s even good cold the next day.
This Lemon Garlic Roasted Cauliflower would be very tasty alongside Five Cheese 15-Minute Mac-n-Cheese or Chicken Stroganoff and give you a pretty balanced meal. If you’re low-carbing like I am, maybe something like Dijon Mushroom Chicken would be a good idea.