Garlic Lemon Roasted Cauliflower
Crispy roasted cauliflower with fresh garlic and lemon. Only 5 minutes to prepare, it’s the perfect easy side item to make with dinner!
I took a peak at my side item archive the other day and I couldn’t believe how bare it was. Only six recipes!
It’s strange because I love side items. As a vegetarian, sometimes that’s all I get to eat.
I guess when it comes to sharing the ones I make at home on a regular basis, they seem too simple. Like I feel kind of silly posting it. I mean, you can probably figure out how to make it by just reading the title. But as simple as it is, it’s one of my favorite side items to throw together for dinner during the week.
It’s crisp and crunchy with addicting garlicky lemony flavor.
Plus it takes all of five minutes to prepare.
Sometimes, if I’m lucky, Brandon will get home before me and have it ready to go when I walk in the door. Then I just pop it in the oven along with a few smashed seasoned potatoes, heat whatever vegetarian protein I have prepared and dinner is served.
But the main reason he knows how to make it is because we’ve had it a million times.
It’s a staple in our house that I’ve made for years and it never gets old. Hopefully you enjoy it as much as we do!
1 head of cauliflower
juice of 1-2 lemons, depending on your preferences
2 cloves garlic, minced
2 tablespoons high heat oil (I use sunflower oil)
salt & pepper to taste
- Preheat the oven to 400°F and then wash the cauliflower and the lemons.
- Cut the cauliflower florets off the stem and chop into bite size pieces then transfer to a large bowl. Squeeze the juice of 1-2 lemons (2 if you like a stronger lemon flavor) and toss to coat.
- Next add the garlic and the oil and mix until oil is evenly distributed. Sprinkle cauliflower with salt & pepper then transfer to a dish or baking sheet for roasting.
- Cook in the oven for 15-20 minutes, depending on how hot your oven is. The cauliflower should be light golden brown when it’s ready.
What’s your favorite go-to side item?