Roasted Cauliflower

Roasting cauliflower brings out its nuttiness flavor and caramelizes the edges. This is such an easy way to prepare it, I toss it with garlic, lemon juice and olive oil and top it with freshly grated Parmesan cheese and some lemon zest when it comes out of the oven.


  • 6 1/2 cups uncooked cauliflower florets (about 1 large) cut small
  • 3 garlic cloves, chopped
  • 2 tbsp olive oil
  • kosher salt and fresh pepper
  • juice of 1/4 lemon
  • 2 tbsp Parmigiano Reggiano, freshly grated


  1. Preheat oven to 450°F.
  2. Combine cauliflower, olive oil, lemon juice, garlic, salt and pepper well so all the florets are coated and seasoned.
  3. Place in a large shallow roasting pan and place in the center of the oven.
  4. Roast for about 25-35 minutes, turning florets occasionally so they are evenly cooked.
  5. Remove from oven and top with cheese and some lemon zest and additional salt and pepper if needed.


Yield: 5 servings, Serving Size: 1 cup

  • Amount Per Serving:
  • SP: 2
  • Points +: 2
  • Calories: 88
  • Total Fat: 6g
  • Saturated Fat: g
  • Cholesterol: 1mg
  • Sodium: 58mg
  • Carbohydrates: 8g
  • Fiber: 3g
  • Sugar: 0g
  • Protein: 3g
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