Cauliflower is a favorite in our home. I love browning it in the oven. Spritzing it with lemon juice counters the warm, roasted flavors in a wonderful way
Garlic and oregano give this humble vegetable a Mediterranean spin. Mint finishes everything off with hints of summertime freshness.
If you've got some French sea salt such as fleur de sel hanging around your kitchen, here’s a good place to use it. Flaky sea salt enhances the flavors.
Lemony Roasted Cauliflower Recipe
This cauliflower dish can be served hot, warm or at room temperature.
Chop the cauliflower into small pieces that are relatively the same size, this ensures even cooking and lots of browning on the ends. Don’t worry if there are lots of tiny bits, these brown wonderfully too.
1 head of cauliflower, chopped into small pieces
1 small garlic clove, minced on a microplane zester or in a garlic press
1 large lemon, zested
Handful of fresh herbs of your choice. I used parsley and mint, chopped.
Good pinch or two of dried oregano
Salt and fresh cracked pepper to taste
Olive oil for cooking
To Serve: Fleur de sel or any kind of flaky sea salt, lemon wedges, crumbled feta, olives, toasted pine nuts
Instructions Preheat oven to 375
In a baking pan, toss the cauliflower in the olive oil, lemon zest and oregano with some salt and pepper. Cook in the oven for 30 minutes. Take the pan out of the oven and toss the cauliflower again. Place it back in the oven for 15 minutes or until it’s soft and fully cooked. Take it out again and stir in the minced garlic. Cook for 3-5 more minutes to warm the garlic. Before serving, squeeze some with lemon juice over the top. Enjoy!