Description
A simple and delicious roasted cauliflower recipe featuring tender, browned florets seasoned with olive oil, sea salt, and black pepper. Optional additions include lemon zest, fresh parsley, and grated Parmesan cheese for extra flavor.
Ingredients
Scale
Main Ingredients
- 1 medium cauliflower
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
Additional Seasoning Options
- Zest of 1 lemon
- 1/4 cup chopped fresh parsley
- 2 tablespoons grated Parmesan cheese
Instructions
- Preheat Oven: Preheat your oven to 425°F and line a large baking sheet with parchment paper for easy cleanup.
- Prepare Cauliflower: Break the cauliflower into bite-sized florets and place them in a large bowl.
- Toss with Seasoning: Drizzle the florets with extra-virgin olive oil, then sprinkle with sea salt and freshly ground black pepper. Toss everything until the florets are evenly coated.
- Roast Cauliflower: Spread the seasoned florets in a single layer on the prepared baking sheet. Roast in the oven for 35 minutes, or until the cauliflower is tender and golden brown around the edges.
- Add Optional Seasonings: Once roasted, sprinkle with lemon zest, chopped fresh parsley, and grated Parmesan cheese if desired. Toss gently to combine and serve warm.
Notes
- Use parchment paper or foil on the baking sheet for easier cleanup.
- For a vegan version, omit the Parmesan cheese or substitute with a vegan alternative.
- Adjust roasting time if florets are very small or large to avoid burning or undercooking.
- Try adding other seasonings like smoked paprika or garlic powder for a different flavor twist.
- Serving as a side dish, this roasted cauliflower pairs well with grilled meats or as part of a vegetarian meal.
Nutrition
- Serving Size: 1 cup
- Calories: 80 kcal
- Sugar: 3 g
- Sodium: 200 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg
