Roast Cauliflower Recipe

roast cauliflower

Roast Cauliflower

Last night I was barbecuing a steak and cooking a spaghetti squash in the oven. Looking through the vegetable drawer I spied half a cauliflower and decided I could bump up the heat on the spaghetti squash so I could roast the cauliflower at the same time. I also spied a few beets in the drawer so ended up wrapping them in foil and baking them with the squash. The cauliflower took the least amount of time so I added it towards the end.

Roast Cauliflower

  • cauliflower
  • oil, enough to lightly coat
  • salt and pepper to taste
  • lemon juice, just a squeeze
  • Parmesan cheese (optional)

Preheat the oven to 400 F.

Cut the cauliflower into florets and toss with a bit of oil, salt and pepper. Put the florets into a roasting pan that can hold them in a single layer. Sprinkle some lemon juice over the cauliflower.

Roast about 20-25 minutes, turning the cauliflower every 10 minutes or so, until lightly browned and cooked through. Poke them with a fork to test for doneness.

Sprinkle with grated Parmesan if you’d like and serve.




  1. I don’t know actually. I saw other recipes with chopped garlic, red pepper flakes, and other herbs, some with and some without the lemon. If you don’t like it, I would just leave it out.

  2. I’m not a fan of lemon. Can you tell me the purpose of adding even a “squeeze?


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