Roasted cauliflower florets tossed in a lemon garlic dressing is a simple delicious side that brightens up any meal. If you love cauliflower, roasted cauliflower with lemon garlic dressing is your dish. If you don’t like cauliflower, this may convert you.
Cauliflower is one of those vegetables that’s a blank canvas. You can add a little something something to make it go from bland to incredible. That something could be as simple as a sprinkling of salt to cheese or a dressing. In this case, it’s a lemon garlic dressing that you can pour on anything and you’ll smack your lips wanting more.
Roasted cauliflower with lemon garlic dressing is a dish I made up on the fly because I had a guest coming over for dinner who didn’t like to eat rice, potatoes, or pasta as a side - all my favorite carbs. I’m half Italian and half Peruvian and carbs are an essential part of my diet. Choosing to still be friends with this person, I created a side that anyone would love and luckily I had a head of cauliflower in the fridge that I could use.
This is pretty simple. Here’s the “how-to”:
- Cut the cauliflower into florets. You can read how to do that here.
- Toss the florets with some olive oil, kosher salt and some pepper.
- Transfer them onto a parchment lined baking sheet and roast for about 20 minutes or until fork tender. Make sure you toss them half-way through roasting. I mean, you know why, right?
- Meanwhile, combine all the dressing ingredients and either mix or shake, just make sure you combine them.
- Transfer roasted cauliflower into a bowl and drizzle with dressing. Toss, toss, toss and serve.
- You can serve this hot, warm, or cold. It’s all good.
Do I really need to say anything else here? Not only is this cauliflower good for you, it's super delicious!
If you love cauliflower, you must try:
Life is too short for mediocre food.
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Roasted Cauliflower with Lemon Garlic DressingPRINT PIN SAVE
- Preheat the oven to 425 degrees and line a baking sheet with parchment paper.
- Transfer the cauliflower on baking sheet and drizzle with 2 tablespoons olive oil. Sprinkle with some salt and pepper. Toss to combine and make sure the cauliflower is lightly coated with oil. If necessary, add another tablespoon and toss again.
- Arrange the cauliflower in an even layer and roast for 10 minutes then toss and roast for another 10 - 15 minutes, until they’re fork tender.
Meanwhile, make lemon garlic dressing:
- Whisk together the dressing ingredients in a bowl until combined. You can also add all the ingredients into a mason jar, cover, and shake until emulsified.
- Drizzle dressing over roasted cauliflower and toss, toss, toss, to coat.
- This can be served, hot, warm, or cold.
I don't post the nutritional value because I don't trust the accuracy of the nutritional apps. I’m not a nutritionist and don't want to post misinformation.
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