| Prep: 15 mins | Cook: 25 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 154 | 11g | 2g | 12g |
| sugars | fibre | protein | salt |
| 5g | 5g | 6g | 0.45g |
A Pacific Northwest Twist to a Mediterranean Classic
The moment I came across the recipe for Roasted Cauliflower, I was immediately reminded of the diverse flavors of the Mediterranean, with a faint evocation of the Pacific Northwest’s heartiness. This isn’t your average cauliflower recipe. Transforming a humble vegetable into a star, this Roasted Cauliflower recipe carries both familiarity and novelty, a balance I continually seek in my culinary journey. 
Making the Ordinary Extraordinary
Roasted Cauliflower is an ascension of the everyday into the realm of the extraordinary. Much like the traditional Japanese art of “kintsugi” – where broken pottery pieces are mended with lacquer mixed with powdered gold, celebrating the history of the object – this recipe appreciates the cauliflower for what it is, imperfections and all, and transforms it into something beautiful, earthy, and delicious, using a vibrant mélange of simple ingredients like olive oil, lemon zest, and fresh parsley
A Nutritious Delight
Aside from its tantalizing taste, Roasted Cauliflower carries a medley of health benefits. Cauliflower, for instance, is low in calories yet high in vitamins. In fact, it contains almost every vitamin and mineral that your body needs! Then there’s the olive oil, known for its heart-healthy effects, and garlic, a powerhouse of potential medicinal properties. Combined, these ingredients create a dish that is as healthy as it is appetizing.
Roasted Cauliflower fits wonderfully into any Mediterranean diet and is reminiscent of dishes like roasted brussels sprouts or artichokes – other ordinary vegetables turned delectable. This recipe could pair well with a simple grilled fish or meat for a well-rounded, healthful meal.
I find it to be a perfect coalescence of my dual love for the rich, vibrant flavors found in Japanese cuisine and the earthy, robust qualities characteristic of my Pacific Northwest upbringing. It’s a testament to how the simplest ingredients, treated right, can create a dish that thrills the senses and nurtures the body.
What You’ll Need
- 1 large head of cauliflower (about 2 pounds)
- 3 tablespoons of olive oil
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 2 cloves of garlic, minced
- 1 lemon, zested and juiced
- 2 tablespoons of fresh parsley, chopped
- 1/4 cup of grated Parmesan cheese (optional)
Method
Step One
Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius). While the oven is heating, trim the leaves and stem off the cauliflower and cut it into florets, about 1-2 inches each.
Step Two
In a large mixing bowl, combine the olive oil, salt, black pepper, minced garlic, and the zest and juice from one lemon. Stir to mix.
Step Three
Add the cauliflower florets to the bowl and toss until they are fully coated in the mixture. Once coated, spread the cauliflower out in a single layer on a baking sheet.
Step Four
Roast the cauliflower in the preheated oven for about 25-30 minutes, or until it is golden brown and crispy. Be sure to stir the florets halfway through the cooking time to ensure they roast evenly.
Step Five
Once roasted, remove the cauliflower from the oven and transfer it to a serving dish. Sprinkle it with the chopped fresh parsley. If desired, you can also sprinkle the cauliflower with grated Parmesan cheese.
Step Six
Let the cauliflower cool for a few minutes before serving. Enjoy your delicious and healthy roasted cauliflower as a side dish or a main course!
