Lemon Garlic Roasted Cauliflower

Two stacked photos show golden cauliflower florets on a baking sheet and in a bowl, with parsley and lemon, with the centered headline Roasted Cauliflower and subtext Golden Edges, Bright Lemon.

Hannah Brooks

Lemon Garlic Roasted Cauliflower

Roasted cauliflower develops browned edges and tender centers with olive oil, garlic, smoked paprika, and a bright lemon finish.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 servings

Course: Side Dish

Cuisine: American

Calories: 160

Ingredients Equipment Method Notes

Ingredients

1 large head cauliflower about 2 pounds; cut into 1 1/2-inch florets
3 tablespoons olive oil
3/4 teaspoon fine salt
1/2 teaspoon smoked paprika
1/4 teaspoon black pepper
2 cloves garlic finely minced
1 tablespoon fresh lemon juice
2 tablespoons fresh parsley chopped

Equipment

Large rimmed baking sheet
Large mixing bowl
Chef's knife
Cutting board
Spatula
Measuring spoons

Method

Heat the oven to 425°F with a rack in the middle. Set out a large rimmed baking sheet.
Dry the cauliflower thoroughly. Toss in a large bowl with the olive oil, fine salt, smoked paprika, and black pepper until lightly coated.
Spread the cauliflower on the baking sheet with flat cut sides against the metal. Leave space between florets; use two sheets if needed.
Roast for 20 minutes. Turn the florets and roast for 5 minutes more, until nearly tender and browned in spots.
Scatter the garlic over the cauliflower and turn gently to coat it in the oil on the pan. Roast for 3 to 5 minutes more, until the stems are fork-tender and the garlic is fragrant rather than dark brown.
Transfer to a serving bowl. Toss with the fresh lemon juice and fresh parsley, then serve while the edges are crisp.

Notes

The cook time is 30 minutes; begin checking early because floret sizes and ovens vary. Add garlic near the end to avoid scorching. Refrigerate within 2 hours for 3 to 4 days. Reheat leftovers to 165°F. Nutrition values are estimates.