Roasted Cauliflower Olive Oil (Print Version)
Oven-roasted cauliflower florets with olive oil, lemon zest, parsley, and optional parmesan for a crisp, savory side.
# Ingredients:
→ Vegetables
01 -
1 medium head cauliflower
→ Oils & Seasonings
02 -
Extra-virgin olive oil, for drizzling
03 -
Sea salt, to taste
04 -
Freshly ground black pepper, to taste
→ Optional Garnishes
05 -
Zest of 1 lemon
06 -
1/4 cup chopped fresh parsley
07 -
Grated Parmesan cheese, to taste
# Steps:
01 -
Set oven to 425°F. Arrange a large baking sheet with parchment paper.
02 -
Divide the cauliflower into bite-sized florets. Coat florets thoroughly with olive oil, sea salt, and black pepper. Arrange evenly on the prepared pan.
03 -
Roast in the oven for 25 to 35 minutes until florets are golden and tender at the edges.
04 -
Adjust seasoning to preference. If desired, toss with lemon zest, chopped parsley, and grated Parmesan cheese immediately before serving.
# Notes:
01 -
Ensure florets are spaced apart for even roasting and optimal browning.