Ingredients:

  • 1 head (approx 2 lbs / 900g) cauliflower, cut into bite-sized florets
  • 3 tbsp (45ml) olive oil
  • 1 tsp (5g) salt
  • ½ tsp (3g) black pepper
  • 3 cloves (15g) garlic, minced
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tsp (2g) lemon zest
  • 2 tbsp (8g) fresh parsley, finely chopped

Instructions:

  1. Preheat your oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper.
  2. In a large mixing bowl, toss the cauliflower florets with olive oil, minced garlic, salt, and pepper until every nook and cranny is lightly coated.
  3. Spread the florets in a single layer on the baking sheet, ensuring they are not overcrowded to avoid steaming.
  4. Roast for 20 minutes, flipping the florets halfway through, until the edges are mahogany-colored and the centers are tender.
  5. Immediately upon removing from the oven, drizzle with fresh lemon juice and sprinkle with lemon zest and chopped parsley. Toss gently on the pan to combine.