pan of roasted cauliflower with lemon wedges

Lemon Garlic Roasted Cauliflower

If you love citrus, you’re going to fall hard for this Lemon Garlic Roasted Cauliflower! Deliciously caramelized and bursting with savory garlic, fresh lemon, and a bit of Parmesan, you might just forget how healthy it really is!

Healthy and Delicious

head of cauliflower


  • 1 head cauliflower cut into florets (about 8 cups)
  • 1 lemon juiced and zested
  • 2 tablespoon olive oil
  • 4 cloves garlic minced
  • 3 teaspoons fresh parsley chopped, divided
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1/2 cup Parmesan cheese shaved or grated
  • Crushed red pepper flakes for garnish
pan of roasted cauliflower with lemon wedges and wooden spoon


Preheat oven to 425 degrees F. Line a large baking sheet with aluminum foil or parchment paper; set aside. Place cauliflower florets in a large bowl.

In a separate small bowl, whisk together lemon juice, olive oil, garlic and 1 1/2 teaspoons chopped parsley. Drizzle the oil blend over the cauliflower and toss to coat.

Spread florets out in a single layer on the baking sheet. Sprinkle with salt and pepper to taste. Roast for 35-40 minutes, stirring cauliflower and rotating the pan halfway through bake time, until tender and golden, with some bits starting to caramelize. Sprinkle Parmesan over cauliflower and return to oven for 5 additional minutes until cheese has melted.

Remove from the oven and allow to cool for 3-4 minutes before transferring to a serving dish. Garnish with lemon zest, fresh parsley and red pepper flakes as desired.

pan of roasted cauliflower with lemon wedges and wooden spoon

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Erica Acevedo is an NSB native and recipe developer, blogger and food photographer at A published cookbook author with a bad case of wanderlust, she loves to get creative in the kitchen with her husband, Abe, and best friend, Lara, with whom she also runs Fork & Lens Photography Studio.

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