Roasted cauliflower is a simple, tasty and fresh side dish that you will find yourself making on repeat. Seasoned with olive oil, garlic, lemon and thyme.
Preheat oven to 400 degrees.
Prep the cauliflower by removing tough leaves and stems from the cauliflower, and cut in half.
Pull chunks off with your hands, using the knife to remove any tough ends and split any huge chunks into bite-sized pieces.
Spread pieces on a baking sheet lined with parchment paper.
Drizzle with oil, and sprinkle on the salt, pepper, granulated garlic, thyme and lemon zest.
Toss with your hands until the pieces are evenly coated, and rearrange the pieces with plenty of space to ensure even cooking.
Bake in a preheated 400 degree oven, until edges start to brown, about 25 minutes
Nutritional information is approximate and was calculated using a recipe nutrition label generator.
Feel free to use one of those pre-prepped bags of cauliflower.
Also, you can double this recipe and still use one sheet pan.
I have made this lots of times without the lemon zest or thyme. But I highly recommend including them.
Fresh thyme is great. Just use at least double the amount written in the recipe for dried.