Roasted Garlic Cauliflower with Lemon Juice and Olive Oil

Roasted Garlic Cauliflower with Lemon Juice and Olive Oil

Cauliflower. Sounds uninspiring, but seasoned and roasted this bouquet-like plant tells its own story.  With its brown and caramelized edges, it will introduce you to a whole new buttery taste that will sure have you asking for seconds!

Need something quick and tasty? Who cares you can’t cook or just can’t be bothered? This side dish goes well with any meal, and it requires no cooking skills. It’s practically the king of lazy recipes.

All you’ll need is a few ingredients you can easily find in a grocery store or at the farmer’s market, a decent knife, an oven, and about half an hour’s time.

Here’s how to deliver this tasty cruciferous veggie to your table.

Serves: 4


  • 1 head cauliflower, separated into florets (or 5-6 cups)
  • 3-4 cloves garlic, sliced (or 1-2 tablespoons sliced garlic)
  • 2-3 tablespoons olive oil (1/4 cup)
  • 2 tablespoons lemon juice (or about ½ lemon)
  • 2 tablespoons parmesan, grated (1/3 cup)
  • salt and pepper to taste
  • 1 tablespoon chopped parsley, chives, or any other herbs and spices to suit your taste


Preheat the oven to 200°C. In a large bowl mix well the cauliflower florets, lemon juice, olive oil, garlic, salt and pepper. Make sure all florets are well coated and seasoned. Place cauliflower florets in a roasting pan and put in the oven. Roasts for about 25 minutes, stirring occasionally and turning the florets to make sure they’re cooked evenly.

Remove from the oven and top with Parmesan. Garnish with parsley, chives or any other herb to taste, and serve warm.

Cruciferous vegetables (broccoli, cauliflower, cabbage, kale radish, etc.) are packed with nutrients. Cooked cauliflower is low in calories (1 cup has about 30 calories), and with its potential cardiovascular benefits it’s recommended to have at last 5 cups a week, with 10 being the optimal intake.

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