Lemon Herb Roasted Cauliflower
Lemon Herb Cauliflower
This is the tray I put in the oven when I want a side that looks finished and does not need a sauce. Cauliflower roasts hot until the edges spot brown, then lemon, parsley, and a little feta go on while it is still warm. The cheese softens but does not melt into a blanket. The lemon slices stay on the pile, the way they do in the photo, so people can squeeze them.
It fits this Mediterranean set without extra work. Olive oil, lemon, herbs, and feta. No breading, no cheese sauce. Dry florets are what brown. Wet ones steam and stay pale, even at a high heat. Give them space on the pan. A crowded tray is the usual reason this comes out soft.
I pile it on parchment and serve it from the tray. It feeds four as a side and two if it is the plate, with an egg or a can of chickpeas next to it. It is best the hour it comes out. The edges soften if it sits covered.
Why you'll love it
- One tray, mostly hands-off.
- Gold edges, lemon slices, herbs, and feta on top.
- A side, or a light plate with an egg.
- Easy to keep dairy-free by skipping the feta.
Anti-Inflammatory & Mediterranean Recipes
Lemon Herb Roasted Cauliflower
- Prep10 min
- Cook30 min
- Total40 min
- Servings4 servings
- Calories130 kcal
Ingredients
- Cauliflower
- Finish
Instructions
- Heat the oven to 425 F (220 C). Line a sheet pan with parchment.
- Toss the florets with olive oil, salt, garlic powder, pepper, and paprika. Spread them in one layer, with a little space between pieces.
- Roast 25 to 30 minutes, turning once, until the edges are deep gold and a fork meets a little resistance.
- Pull the pan. Squeeze the lemon juice over the hot cauliflower. Scatter the parsley and feta. Lay the lemon slices on top.
- Serve from the tray while the edges are still crisp.
Notes & Tips
- Dry the florets if they were rinsed. Water is what keeps them pale.
- One layer. Overlap steams the underside.
- Feta and parsley after the oven. Both darken if they roast the whole time.
- Cut the florets similar in size so the small ones do not burn before the stems cook.
- Nutrition: Per serving (1/4 of the tray). Estimate.
- Nutrition: Net carbohydrates: 6g
- Nutrition: WW estimate: 3 points on the current plan (oil and feta carry the points; cauliflower is usually 0)
- Fridge: 3 days, covered. Re-crisp on a hot sheet pan for 8 minutes. The microwave softens the edges.
- Freezer: up to 1 month. The florets soften after thawing, which is fine for a side.
- Nutrition is an estimate from cauliflower, olive oil, lemon, parsley, and feta.
Variations & serving ideas
- No feta: finish with olive oil and lemon only.
- No parsley: use dill or chives, added off the heat.
- Spicier: add a pinch of chili flakes with the paprika.
- Heartier: toss in a drained can of chickpeas for the last 10 minutes.
- Air fryer: 375 F (190 C) for 15 to 18 minutes, shaken once. Work in two batches.
Nutrition Facts
Per serving · makes 4 servings
| Nutrient | Amount per serving |
|---|---|
| Calories | 130 kcal |
| Total fat | 9 g |
| Sodium | 420 mg |
| Total carbohydrate | 9 g |
| Fibre | 3 g |
| Protein | 5 g |
Nutrition values are approximate and vary with brands and portion sizes.
Frequently asked questions
How long does it take to make Lemon Herb Roasted Cauliflower?
About 40 minutes in total: 10 minutes of prep and 30 minutes of cooking.
What ingredients do I need for Lemon Herb Roasted Cauliflower?
You need crumbled feta, cauliflower, lemon, garlic powder, paprika and parsley. The recipe card lists every ingredient with exact amounts.
How many servings does this recipe make?
It makes 4 servings.
How many calories are in one serving?
According to the recipe's nutrition information, one serving has about 130 calories, 5 g protein, 9 g carbohydrates and 9 g fat.
Test your knowledge5 quick questions about this recipe
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