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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
Equipment USED
Ingredients
- 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
Instructions
- 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
Notes
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.
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I’m not sure there’s any vegetable better than simple roasted cauliflower. I love that you added lemon to the mix. Your version looks delish! Great post, Donalyn!
I have to agree, Bill – it’s certainly a favorite of ours!
It’s been a slow start to the growing season around here too Donalyn with with cooler than normal temperatures at night also. My tomatoes are not happy campers. Although, the brussels sprouts seem to be thriving. I lost so many plants after this harsh Winter and still it seems everyone is in slow motion.
Roasted Cauliflower in any way shape or form is a favorite of mine. I love the stuff and could eat it as snack! Love that you dressed yours up with lemon and garlic. Oh YUM! Thanks so much for sharing, Donalyn. Wishing more sun shine and warmth your way:)
Thanks Louise – I wish the very same for you – about time we got some!
We’ve been seeing a lot of cauliflower too, although it’s not quite the bargain it is at other times of the year. I love roasted cauliflower, but confess I’ve never flavored it with lemon. Weird, because I’m a lemon freak. I’m so trying this! Thanks.
Thanks John – I hope that you enjoy it!
I love roasted cauliflower and your version with the lemon is a fantastic idea. It sounds like we have been having the same weather but we are starting to get warm sunny weather now and my tomato plants seem to have finally started to grow.
Our tomatoes appear to be settling down to business as well Karen – though the last days can’t have been making them happy. Thanks for stopping by!
A perfect way to eat cauliflower! I hope your garden gives you heaps of goodies this year!
Thanks so much Maureen!
Image waiting for that onslaught as well. :). I love raosted cauliflower. Gotta get my veggie fix on, too!
Hi Debra – we are getting peas and radishes this week, so I’m happy!
I have never seen such amazing cauliflower before!
Thanks Jocelyn – it tastes even better than it looks!
We have a bunch of cauliflower from the garden right now that I love roasting up! Lemon is not something I thought of to add to it though… thanks for the ideas and this lovely recipe!
Thanks for stopping in Pamela – I hope you have the chance to give it a try 😉
I would love to have my own vegetable garden, one day for sure. Your cauliflower looks amazing! Roasting brings out delicious flavours that don’t come out with other cooking methods. Fantastic recipe Donalyn.
Thanks Nancy – I wish everyone could have their own garden!
This looks amazing! I haven’t had cauliflower in forever!
You should try it!
Your roasted cauliflower looks fantastic. Adding lemon is a great idea. I like eating my roasted veggies cold with a splash of fancy vinegar .
Me too Gerlinde – the best!
This looks delicious! Is there any way this could be done with frozen cauliflower? It’s typically cheaper than fresh for me – I’m a poor college kid!
Lizzie – it would be worth a shot. I think I would thaw it out, and make sure to pat it dry completely before roasting. It might not turn our exactly the same, but I think it would still be really good.
Roasted, and done! Oh my, my! I added about two tablespoons butter and rubbed it around the pan with a big spoon, then broiled it about 9 minutes more, but watched it halfway through. I ate two small florets, and CAULIFLOWER BLISS. Who knew I would looooove roasted cauliflower??? Yuuuuummm! I think I’ll add a light sprinkle of parmesan cheese and dash of garlic salt. 🙂 Thank you for posting this delight!
So glad you enjoyed it, Carolyn!