Roasted cauliflower florets tossed in a lemon garlic dressing is a simple delicious side that brightens up any meal. If you love cauliflower, then this is your dish. If you don’t like cauliflower, this may convert you.
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.
Notes
*Click here for how to cut cauliflower into florets.