Italian Roasted Cauliflower with Garlic and Lemon

Ingredients

• 1 large head of cauliflower, cut into florets 1 large head of cauliflower, cut into florets
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 lemon, zest and juice 1 lemon, zest and juice
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 7g, 1g
• Carbohydrates (total, sugars): 12g, 5g
• Protein: 4g
• Fiber: 5g
• Salt: 0.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   In a large bowl, combine the cauliflower florets, minced garlic, olive oil, lemon zest, lemon juice, dried oregano, salt, and pepper. Toss until the cauliflower is evenly coated.
3. 3.
   Spread the cauliflower mixture in a single layer on a baking sheet.
4. 4.
   Roast in the preheated oven for 25-30 minutes, or until the cauliflower is tender and golden brown, stirring once halfway through.
5. 5.
   Remove from the oven and garnish with fresh parsley.
6. 6.
   Serve hot and enjoy!

Treat your ingredients with care...

• Cauliflower — Make sure to cut the cauliflower into evenly sized florets to ensure even cooking.
• Garlic — Mince the garlic finely to distribute its flavor evenly throughout the dish.
• Lemon — Use fresh lemon zest and juice for the best flavor. Organic lemons are recommended to avoid any wax or pesticides.

Tips & Tricks

• For an extra kick of flavor, sprinkle some red pepper flakes over the roasted cauliflower before serving.
• Add a handful of grated Parmesan cheese to the cauliflower during the last 5 minutes of roasting for a cheesy twist.
• Experiment with different herbs and spices such as thyme, rosemary, or paprika to customize the flavor to your liking.
• Serve the roasted cauliflower with a squeeze of fresh lemon juice for an additional burst of citrus flavor.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or enjoy cold as a salad topping.

Serving advice

Italian Roasted Cauliflower with Garlic and Lemon can be served as a side dish alongside grilled meats or fish. It also makes a delicious addition to a Mediterranean-inspired mezze platter. Serve it with a sprinkle of fresh parsley on top for a pop of color.

Presentation advice

Arrange the roasted cauliflower florets on a platter, garnish with fresh parsley, and drizzle with a little extra olive oil for an elegant presentation. Serve it family-style or individually plated for a visually appealing dish.