Cauliflower is a favorite in our home. I adore browning and caramelizing it in the oven. Spritzing it with lots of lemon juice balances the warm, roasted flavors. Garlic and oregano give this humble vegetable a Mediterranean spin. Fresh mint finishes everything off with hints of summertime and sunshine. Flaky sea salt enhances all the contrasting flavors. If you’ve got some fleur de sel hanging around your kitchen, here’s a good place to use it.
Lemony Roasted Cauliflower Recipe
This cauliflower dish can be served hot, warm or at room temperature, making it a nice choice for spring and summer.
A delicious vegetarian/vegan lunch or light supper can be created by serving it with quinoa, pasta or rice, crumbled feta or chickpeas and Greek olives. Toasted pine nuts on top are not a bad idea either.
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.
A sprinkling of fleur de sel, before serving, enhances the lemony, savory flavors. If you’ve got some, here’s the place to use it.
- 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
- Serving Suggestions: Fleur de sel or any kind of flaky sea salt, lemon wedges, crumbled feta, olives
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!