Ingredients
Scale
For the Roasted Cauliflower:
- 1 large head cauliflower (about 2-2.5 pounds)
- 3-4 tablespoons olive oil
- Zest of 1 large lemon
- 2 tablespoons fresh lemon juice
- 1½ teaspoons coarsely ground black pepper (or to taste)
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ¼ teaspoon red pepper flakes (optional, for heat)
For Garnish:
- Fresh parsley, chopped
- Extra lemon wedges
- Flaky sea salt (optional)
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C). This high temperature is crucial for achieving crispy, caramelized edges. Position a rack in the middle of the oven for even heat distribution.
- Prepare the Cauliflower: Remove outer leaves from the cauliflower and rinse under cold water. Place cauliflower stem-side down on a cutting board. Using a sharp knife, cut vertically through the core to quarter the head. Cut away and discard the thick core from each quarter. Break or cut the cauliflower into bite-sized florets, approximately 1½ to 2 inches each. Try to keep pieces relatively uniform in size so they roast evenly. Pat florets dry with paper towels if they’re very wet—excess moisture prevents browning.
- Season the Cauliflower: In a large bowl, combine cauliflower florets, olive oil, lemon zest, lemon juice, black pepper, salt, garlic powder, and red pepper flakes if using. Toss thoroughly with your hands or a large spoon, ensuring every piece is evenly coated with oil and seasonings. The florets should glisten with oil but not be dripping—if they seem dry, add another tablespoon of oil.
- Arrange on Baking Sheet: Spread seasoned cauliflower in a single layer on a large baking sheet, leaving space between pieces. Crowding causes steaming instead of roasting, preventing that desired crispiness. Use two baking sheets if necessary to avoid overcrowding. Pour any remaining oil and seasonings from the bowl over the cauliflower.
- Roast: Place baking sheet on the middle rack of preheated oven. Roast for 12-15 minutes without disturbing. After this initial roasting, remove from oven and use a spatula or tongs to flip the cauliflower florets. Return to oven and continue roasting for another 10-15 minutes, until cauliflower is golden brown with crispy, caramelized edges. The florets should be tender when pierced with a fork but still have some resistance—not mushy. Total roasting time is 25-30 minutes depending on floret size and your oven.
- Check for Doneness: Cauliflower is done when edges are deeply golden brown (almost charred in spots—that’s the good stuff!), and the vegetable is tender but not falling apart. If you prefer extra-crispy cauliflower, broil for 2-3 minutes at the end, watching carefully to prevent burning.
- Garnish and Serve: Transfer roasted cauliflower to a serving platter or bowl. Garnish with fresh chopped parsley, an extra squeeze of fresh lemon juice, and a sprinkle of flaky sea salt if desired. Serve immediately while hot and crispy.
Notes
- Floret Size: Keep pieces uniform (1½-2 inches) for even cooking. Larger pieces need longer roasting time.
- Don’t Overcrowd: Cauliflower needs space to roast, not steam. Use two pans if necessary.
- High Heat is Essential: Don’t reduce the temperature—425°F is necessary for caramelization and crispiness.
- Pepper Amount: Adjust black pepper to taste—1½ teaspoons provides noticeable but not overwhelming pepper flavor.
- Make it Spicy: Add cayenne pepper or increase red pepper flakes for heat lovers.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: About 1 cup
- Calories: 110
- Sugar: 3g
- Sodium: 420mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg