Description
A bright and easy roast for busy nights, this lemon pepper glazed cauliflower is a simple yet flavorful dish that roasts by itself, making it perfect for weeknight dinners.
Ingredients
Main Ingredients
- 1 head head of cauliflower (Break into bite-sized florets.)
- 3 tablespoons olive oil
- 2 tablespoons lemon juice (Freshly squeezed for best flavor.)
- 1 teaspoon lemon zest (Use freshly zested lemon.)
- 1 teaspoon black pepper (Adjust to taste.)
- 1 teaspoon garlic powder (Adds warmth and flavor.)
- to taste salt
- optional Fresh parsley for garnish
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Cut the cauliflower into bite-sized florets.
- In a large bowl, combine olive oil, lemon juice, lemon zest, black pepper, garlic powder, and salt.
- Toss the cauliflower florets in the mixture until evenly coated.
Cooking
- Spread the cauliflower on a baking sheet in a single layer.
- Roast for 25-30 minutes or until the cauliflower is tender and golden, stirring halfway through.
- Remove from the oven and garnish with fresh parsley if desired.
- Serve warm and enjoy!
Notes
Let the roasted cauliflower cool to room temperature, then store in an airtight container in the refrigerator for 3 to 4 days. Reheat in a 350°F oven or a skillet for best texture. You can also toss cold florets into salads or fold them into grain bowls. For a different side, crispy Greek lemon potatoes pair nicely with this dish.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish, Vegetarian
- Cuisine: American