Roasted Cauliflower

This recipe is more of a method than a precise recipe with exact amounts. Sprinkle as much or as little Parmesan cheese as you want.

  • Prep time: 10 minutes
  • Cook time: 30 minutes
  • Yield: Serves 4


  • 1 head cauliflower, cut into florets
  • 2 to 3 cloves garlic, peeled and chopped
  • 1 tablespoon lemon juice (or about half a lemon)
  • Extra virgin olive oil
  • Coarse salt and freshly ground black pepper
  • Freshly grated Parmesan cheese


1 Preheat oven, prepare pan: Preheat oven to 400°F (205°C). Lightly oil a large roasting pan or baking sheet, or line with aluminum foil.

2 Prep the cauliflower:  Place the cauliflower florets in a bowl. Toss with minced garlic. Sprinkle with lemon juice. Drizzle with olive oil and toss so that the florets are lightly coated with oil.

3 Spread on roasting pan and sprinkle with salt and pepper: Spread the florets out into a single layer on the roasting pan. Sprinkle with salt and pepper.

Roasted Cauliflower cauliflower with salt and pepper on foil lined tray

4 Roast until lightly browned: Roast the cauliflower at 400°F (205°C), uncovered, for 25 to 30 minutes, or until the tops are lightly brown. Use a fork to test for doneness; the tines should easily pierce the cauliflower when done.

Roasted Cauliflower cauliflower roasted a slightly browned

5 Sprinkle with Parmesan: Remove the cauliflower from the oven and sprinkle generously with Parmesan cheese. Serve immediately.