Garlic Roasted Cauliflower
Crispy roasted cauliflower with garlic, herbs, and a touch of lemon for a flavorful side dish.
10 mins
Prep Time
25 mins
Cook Time
4
Servings
Ingredients
- 1 large head of cauliflower, cut into florets
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp lemon juice
- 2 tbsp grated Parmesan cheese (optional)
- Fresh parsley, chopped (for garnish)
Nutrition Facts
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Instructions
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
In a large bowl, combine the cauliflower florets, minced garlic, olive oil, thyme, salt, and black pepper. Toss well to coat evenly.
Spread the cauliflower in a single layer on the prepared baking sheet, ensuring the florets are not overcrowded.
Roast in the preheated oven for 20-25 minutes, flipping halfway through, until the cauliflower is golden brown and crispy.
Remove from the oven and drizzle with lemon juice. Sprinkle with Parmesan cheese (if using) and toss lightly.
Garnish with fresh parsley and serve immediately as a side dish or a healthy snack.
Chef's Tips
- Even Cooking: Cut the cauliflower florets into similar sizes to ensure they roast evenly.
- Extra Crispy: For crispier results, roast at a higher temperature (450°F) for the last 5 minutes.
- Spice It Up: Add a pinch of red pepper flakes or smoked paprika for extra heat and flavor.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for best texture.
- Variation: Toss with tahini or yogurt sauce for a creamy twist.
