Roasted cauliflower
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.
Ingredients
- 1 medium head of cauliflower
- 1 1/2 Tablespoon olive oil
- 1/4 teaspoon garlic powder
- salt and pepper to taste - I used about 1/4 teaspoon salt, 1/8 teaspoon pepper
- 1/4 teaspoon dried thyme
- zest of half a lemon
Instructions
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Preheat oven to 400 degrees.
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Prep the cauliflower by removing tough leaves and stems from the cauliflower, and cut in half.
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Pull chunks off with your hands, using the knife to remove any tough ends and split any huge chunks into bite-sized pieces.
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Spread pieces on a baking sheet lined with parchment paper.
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Drizzle with oil, and sprinkle on the salt, pepper, granulated garlic, thyme and lemon zest.
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Toss with your hands until the pieces are evenly coated, and rearrange the pieces with plenty of space to ensure even cooking.
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Bake in a preheated 400 degree oven, until edges start to brown, about 25 minutes
Recipe Notes
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.