Simple Roasted Cauliflower with garlic, lemon and parsley – a simple vegan side dish that is full of flavor! Vegan and gluten free! 
Comfort is often found in the kitchen. With the turn of a dial, warmth and comfort can permeate our homes and hearts. I’m often surprised how dark and dreary days can be made a little brighter by simply turning the oven on and roasting something.
During the busy workweek we don’t always have the luxury or time to put a roast in the oven and let it cook for hours on end. But there are other things we can roast that can be made in a fraction of the time, at a fraction of the cost, which have the same healing, comforting effect.
Like this delicious, simple roasted cauliflower!
Simple Roasted Cauliflower with garlic, lemon and parsley!
- Prep Time: 10
- Cook Time: 25 mins
- Total Time: 35 minutes
- Yield: 2-4 1x
- Category: Side dish
- Method: roasted
- Cuisine: Pacific Northwest
Description
Roasted Cauliflower with garlic, lemon, parsley and coriander seeds – a simple vegan side dish that is full of flavor! Vegan and gluten free! The caraways seeds are optional but add amazing and unique flavor!
Ingredients
- 1 large head cauliflower, cut into florets
- 8 cloves garlic, rough chopped
- 1 tablespoon coriander seeds, whole if possible ( or use ground)
- 1 teaspoon caraway seeds ( or sub 2 teaspoons cumin seeds, or 2 teaspoons ground cumin)
- ¾ tsp kosher salt
- zest of one lemon
- ½ -1 cup fresh chopped Italian parsley
- 3 T olive oil, or enough to coat
- pinch chili flakes
Instructions
- Pre heat 450 F Oven.
- Trim leaves off the cauliflower, and cut into small florets.
- Place in a bowl and toss with the garlic, coriander seeds, caraway seeds, salt, pepper, chili flakes, lemon zest and olive oil. Toss to coat well.
- Place on a parchment-lined baking sheet and roast in oven for 20-25 minutes, or until fork tender and lightly edges are lightly crisp and browned, tossing halfway through.
- Place in a serving dish and toss with the fresh chopped Italian parsley right before serving.
- Sprinkle with chili flakes if you like. Enjoy!
Notes
You can also cut the cauliflower into ¾ inch thick “steaks”, keeping the stem in tact, preparing the same way, spreading out on a sheet pan to bake.
Nutrition
- Serving Size:
- Calories: 136
- Sugar: 1.8 g
- Sodium: 339.7 mg
- Fat: 11.1 g
- Saturated Fat: 1.7 g
- Carbohydrates: 8.8 g
- Fiber: 3.3 g
- Protein: 3.5 g
- Cholesterol: 0 mg
Keywords: roasted cauliflower, vegan roasted cauliflower, vegan side dish, roasted cauliflower with garlic, roasted cauliflower with lemon, best roasted cauliflower recipe
I love your recipes, and this is another good one. Your seasoning combinations are so good. I’ve been following Feasting at Home about a year and truly enjoy the experience. Thank you!
Aww thanks Joanne, really appreciate hearing this!
Another excellent recipe Sylvia! I followed the recipe exactly.. I’m eating it over a bed of farro for lunch now and I’m already looking forward to having it again with your best grilled chicken for dinner! What can I say – it’s a perfect blending of bright flavors with a touch of heat. Thanks again!
★★★★★
Awesome Mary! Glad you enjoyed this one!
can you make this a day ahead of time and just reheat?
I think that would be fine! Garnish after reheating!
A word about using parchment paper…paper catches fire at 451 F, so keep an eye on it!
Ooops! The brand of parchment made by “If you Care” can take high heat. 🙂
This is a simple dish and delicious in deed like I also saw inn101easyrecipes.com many years ago.
Delicious and my sister is obsessed with the stuff – only thing is I used a *lot* more olive oil than is mentioned in this recipe – and when sis tried to adhere to only a 3tbsp of oil, she ended up with burned garlic.
★★★★★
Most delicious cauliflower ever! I squeezed lemon juice and sprinkled some Parmesan cheese on it at the end.
This was delicious. Great flavors and so easy to make. In the words of my 5 year old daughter: “I just love this.” Thank you for sharing this recipe.
6 servings? Either mine was a small cauliflower, or it was simply so good that I had to stop myself from eating it all at once! When I cut it as directed, I ended up with only a few actual slices as shown in the picture, a lot of medium florets, and some crumbles which got super-brown, crisp and with the toasted/caramelized pieces of garlic made a wonderful ‘topping’ sprinkled over the larger pieces. This is a real winner, thank you!
Thanks and I will adjust the serving size down to 2-4. Brian and I eat this easily between the two of us, but I wasn’t sure others would would as much! Glad you liked it.
Beautiful !
Oh boy, this looks yummy, too!! I adore cauliflower!
I love it too. 🙂
I love a good roasted cauliflower and this recipe looks divine!
Thanks Ashley!
i wish i had two califlower heads i would have made it twice good
i love the gorgeous pictures and the coriander garlic flavors in this!
Thanks!!
I made this for lunch and it was very yummy, thank you!! I substituted pine nuts for coriander seeds but still loved it!
You are welcome! I am so glad it turned out!