Easy Roasted Cauliflower
To truly enjoy a vegetable, make it the star of the show! This Easy Roasted Cauliflower puts the spotlight on this versatile veggie, showing that, with the right mix of ingredients and culinary skill, this cruciferous vegetable can become anything you want it to be. In this case, we wanted to enjoy tender cauliflower with just a hint of lemon, a sprinkle of crunchy panko, and the savory goodness of Parmesan cheese. This simple vegetarian cauliflower recipe gives you all the flavor with none of the fat, calories, or simple, refined carbs.
Cauliflower is a nutritional superstar. Packed with fiber, this veggies is also a great source of vitamin C, vitamin K, folate, and vitamin B6. It even contains omega-3 fatty acids. And because of it’s mellow scent and tender texture, it fools your taste buds into thinking you’re eating something decadent, even when you’re chowing down on a vegetable that’s loaded with nutritional benefits! If you thought broccoli was good for you, wait until you try its cousin, the cauliflower, and add it to your meal plans as a regular part of your healthy eating plan!
This roasted cauliflower makes an excellent vegetarian main dish, with a side salad, but many of us enjoy it as a side with fish or chicken as our main course. A favorite of kids and adults alike, this cheesy cauliflower dish is a crowd-pleaser!
Are you on Team Cauliflower?
Up until about five years ago, I admittedly wasn’t. I had sampled it on one too many boring raw veggie trays, tolerated it in lackluster frozen veggie mixes, and just didn’t think it was my thing. But then a friend introduced me to the magic that is roasted cauliflower. And, as has been the case with many a veggie, roasting proved to be my gateway into becoming a full-on fan. I am downright obsessed with it now.
First off, roasted cauliflower is genuinely delicious. When the oven works its magic, crisp cauliflower caramelizes into sweet and savory and soft bites that I can happily pop nonstop like candy. It’s also an incredibly versatile roasted veggie, easy to customize with your favorite seasonings, or add to your favorite salads, pastas, soups, appetizers and more. And of course, it’s also a nutrient-rich cruciferous veggie, full of lots of fiber, antioxidants, vitamins and minerals that you can feel great about.
And, it happens to be the starring ingredient in a new enchilada recipe that’s coming to the blog tomorrow, so stay tuned.
Before we get to the enchiladas, though, I thought I would pop in today with a quick tutorial for my go-to roasted cauliflower recipe. It’s incredibly easy to make. And even if you’ve never been on Team Cauliflower up until this point, I’d strongly encourage you to give it a try. If you’re anything like me, it might just turn into your new favorite thing. ;)
Ingredients
Instructions
Cauliflower is a nutritional superstar. Packed with fiber, this veggies is also a great source of vitamin C, vitamin K, folate, and vitamin B6. It even contains omega-3 fatty acids. And because of it’s mellow scent and tender texture, it fools your taste buds into thinking you’re eating something decadent, even when you’re chowing down on a vegetable that’s loaded with nutritional benefits! If you thought broccoli was good for you, wait until you try its cousin, the cauliflower, and add it to your meal plans as a regular part of your healthy eating plan!
This roasted cauliflower makes an excellent vegetarian main dish, with a side salad, but many of us enjoy it as a side with fish or chicken as our main course. A favorite of kids and adults alike, this cheesy cauliflower dish is a crowd-pleaser!
Are you on Team Cauliflower?
Up until about five years ago, I admittedly wasn’t. I had sampled it on one too many boring raw veggie trays, tolerated it in lackluster frozen veggie mixes, and just didn’t think it was my thing. But then a friend introduced me to the magic that is roasted cauliflower. And, as has been the case with many a veggie, roasting proved to be my gateway into becoming a full-on fan. I am downright obsessed with it now.
First off, roasted cauliflower is genuinely delicious. When the oven works its magic, crisp cauliflower caramelizes into sweet and savory and soft bites that I can happily pop nonstop like candy. It’s also an incredibly versatile roasted veggie, easy to customize with your favorite seasonings, or add to your favorite salads, pastas, soups, appetizers and more. And of course, it’s also a nutrient-rich cruciferous veggie, full of lots of fiber, antioxidants, vitamins and minerals that you can feel great about.
And, it happens to be the starring ingredient in a new enchilada recipe that’s coming to the blog tomorrow, so stay tuned.
Before we get to the enchiladas, though, I thought I would pop in today with a quick tutorial for my go-to roasted cauliflower recipe. It’s incredibly easy to make. And even if you’ve never been on Team Cauliflower up until this point, I’d strongly encourage you to give it a try. If you’re anything like me, it might just turn into your new favorite thing. ;)
Ingredients
- 1 head cauliflower
- 3 tablespoons olive oil
- lemon zest from 1 lemon
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 tesapoons lemon juice
Instructions
- Preheat oven to 425 degrees F.
- Combine olive oil, lemon zest, garlic powder, Italian seasoning, salt pepper and lemon juice.
- Wash cauliflower and break apart into similarly sized pieces.
- Toss cauliflower with prepared oil and seasoning mixture and mix well.
- Roast 10-15 minutes.