Dish out this tender, lightly crisp, and garlicky side with any of your favorite mains.
When it comes to cauliflower, people either love it or hate it. Although its flavor is mild and slightly sweet, it does have a strong smell when cooked that can be off-putting for some people. But with the right seasonings and a splash of lemon juice, the scent transforms into an earthy, garlicky aroma that makes my mouth water just thinking about it. Truthfully, I’m a huge fan of cauliflower because although it’s unique, it’s incredibly versatile.
The key to an enticing roasted cauliflower dish is to bake each floret evenly. Ensure every piece of cauliflower is about the same size to avoid uneven cooking, so that this side dish turns out as delicious as possible. With a slightly browned outside, each piece of cauliflower has a beautiful balance of tender crispiness. That, plus the optional topping of Parmesan cheese, transforms this veggie into a decadent little side dish.
I like to make this as a light yet nourishing side to veggie burgers, chicken breast, or steak and potatoes. Whether you want to go lighter or richer, roasted cauliflower can provide a delightful pop of flavor and pearlescent color.
Ways to use this roasted cauliflower
While this roasted cauliflower makes a great side dish, it’s capable of much more than just that. Try adding it to fragrant Indian-inspired curries for a non-meat option, or sprinkle some over your next taco or fajita. It makes a great pizza topping and can be used with your dips, bringing a little smokiness to your guacamole and queso. Roasted cauliflower also goes great in pasta dishes, grain bowls, or even over salad—whether added warm or cooled, the choice is yours.
How do I store leftovers?
Let your roasted cauliflower cool to room temperature, and then transfer it to an airtight container. Refrigerate for 3-4 days or freeze it for up to 2 months. Let it thaw in the fridge overnight and then reheat it in the oven at 350°F for 10-15 minutes, or until it reaches your ideal crispiness.
Similar recipes to try
Of course, roasting cauliflower isn’t the only way to cook it. Check out this easy 10-Minute Cauliflower Mash, for instance, or some fluffy Keto Cauliflower Bread. Like I said, cauliflower is surprisingly versatile, but if you’re craving a different kind of side, then I have even more recommendations.
Want to bring a little more green back into your meal? Try Keto Sautéed Broccoli. But if you want to stick to something that’s roasted to perfection, try Roasted BBQ Bacon Brussels Sprouts, Roasted Asparagus With Cheese, or the uniquely sweet Balsamic-Roasted Green Beans And Strawberries. There are plenty of veggie sides out there to choose from, so choose wisely and enjoy.
Roasted Cauliflower
Ingredients
- 1 medium cauliflower cut into bite-sized florets
- 3 tablespoons olive oil
- 1/2 teaspoon salt plus more to taste
- 1/4 teaspoon freshly ground black pepper
- 3/4 teaspoon garlic powder
- 1 tablespoon lemon juice
- Grated Parmesan cheese for garnish (optional)
- Fresh parsley chopped (for garnish)
Instructions
- Preheat your oven to 450°F. In a large bowl, toss the cauliflower florets with olive oil, salt, black pepper, and garlic powder until evenly coated.
- Spread the florets on a baking sheet lined with parchment paper in a single layer.
- Roast for 20-25 minutes, turning the pieces once halfway through, until the edges are golden and the cauliflower is tender.
- Remove from the oven. Drizzle with lemon juice and sprinkle Parmesan and chopped parsley over the top, then serve warm.
Leave a Comment