Description
A delicious roasted cauliflower recipe with garlic and herbs.
Ingredients
Scale
- 1 large cauliflower (or sub cauliflower florets)
- 1–2 tablespoons olive oil
- 2–3 garlic cloves (optional, or sub 1–2 teaspoons granulated garlic powder)
- 1 shallot, finely chopped (optional)
- to taste salt and pepper
- optional zest from one small lemon
- ⅛ cup fresh chopped parsley, chives or scallions (or sub other herbs)
Instructions
- Trim the leaves from the cauliflower, then cut it into smaller pieces. (If using a box grater, cut into quarters and see notes.)
- Working in batches, place the cauliflower pieces into a food processor and pulse until it is uniformly and coarsely ground.
- Place in a large bowl, lined with paper towels. Pat the top with paper towels, squeezing out any excess water.
- Preheat oven to 425 F. Remove the paper towels and place the cauliflower on a parchment-lined sheet pan. Drizzle with olive oil, a generous sprinkling of salt and pepper, chopped shallot, finely minced garlic and the zest of one lemon. Toss and spread out. Bake for 25-30 minutes, or until golden, giving it a good toss halfway through.
- Heat oil in a large skillet over medium heat. Add the shallot and sauté until golden and fragrant. Add cauliflower, garlic, salt and pepper and sauté for a few minutes until you begin to smell the garlic. Turn the heat down to low, cover, and let it steam for about 5-7 minutes, until tender. Uncover, continue stirring, and add lemon zest. Cook until it turns golden.
- Sprinkle with lemon zest and herbs right before serving.
Notes
- If using a box grater, ensure to cut the cauliflower into quarters for easier grating.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: vegetable
- Method: roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 100
- Sugar: 2g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg