Recipe Details

Roasted Cauliflower

  • Servings: 6
  • Ready In 30 minutes
  • 1 large head cauliflower; separated into floret wedges (about 6 cups)
  • 2 cloves garlic; minced, (up to 3)
  • 2 to 3 tbsps extra-virgin olive oil
  • 2 tbsps lemon juice; freshly squeezed
  • Coarse salt and freshly ground black pepper; to taste
  • 2 to 3 tbsps butter
Preheat oven to 400 degrees F.

Toss cauliflower with oil, lemon juice, garlic, salt and pepper in a large bowl. Spread cauliflower evenly in a single layer on a large rimmed baking sheet. Roast in hot oven until softened and lightly browned, about 20 to 25 minutes, stirring occasionally to ensure even roasting. Test with a fork for desired doneness.

Melt butter in a small skillet over medium heat; cook about 3 minutes or until lightly browned. Combine cauliflower and browned butter in a bowl, and gently toss to coat. Serve warm.

Makes 4 to 6 servings.

Note: Amounts of garlic, olive oil and butter will depend on size of cauliflower head and taste.

Nutritional Facts

  • Serving Size 1 Serving (147g)
    Servings Per Recipe: 6
  • Amount Per Serving
  • Calories 39
    Calories From Fat 1
  • % Daily Value
  • Total Fat 0g
    0%
  • Saturated Fat 0g
    0%
  • Trans Fat 0g
  • Cholesterol 0g
    0%
  • Sodium 43g
    1%
  • Total Carbohydrate 8g
    2%
  • Dietary Fiber 4g
    14%
  • Sugars 5g
  • Protein 3g
    4%