Delicious cauliflower florets roasted and served with a refreshing lemon dressing. My taste buds are in heaven!

Perfectly roasted cauliflower creates a perfect golden caramelized crust—Crunchy and rich in flavor. Add lemon dressing to the cauliflower. You have the ideal side dish.

roasted cauliflower with lemon dressing

Vegetables are a part of our dinners, and we strive to have at least two at each meal.

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It’s always fun to add something new, and here is a new recipe for you.

Simple ingredients create a fantastic dish.

This baked cauliflower recipe is a go-to side to Rock Cod Fish in Ginger Soy Sauce, Roasted Chicken, and Pork Marbella.

In this Article

Why you will love this recipe

It only required a few ingredients – no need for a long shopping list, making it an economical dish to prepare.

The oven does it all – cut your cauliflower and place it in the oven; that is all you have to do.

Ready in 30 minutes – this side dish is perfect when time is not on your side.

It is so good – Cauliflower holds such a sweet caramelized taste, and against the lemon garlic vinaigrette, a fantastic combination of flavors is created.

How to select the perfect cauliflower

When selecting your head of cauliflower, make sure to avoid crumbly florets, brown spots, and dull color. The outer leaves should look fresh and a beautiful, vibrant green.

If you buy them already pre-cut, select pieces with no discoloration.

cauliflower lemon dressing

Ingredients needed to make this excellent oven-roasted cauliflower with lemon dressing

Cauliflower – nicely round, tight florets and a beautiful cream color with no bruising

Garlic – you can mince it or even grate it if you wish. Gives that uplifting flavor to your recipe

Lemon – with the sweetness of the cauliflower, the lemon brings in a layer of acidity.

Olive oil – used in the baking process as well as with the dressing

Salt – the only seasoning you will need and just a splash.

Equipment Needed

Please follow the link to access the product of your preference.

Baking sheet – to roast your cauliflower

Chef’s knife – to separate and cut the florets of cauliflower

Cutting board – wood is my preference as it is the most delicate on your knives

Salad bowl – to bring it to your table

Roasting tips and step-by-step instructions on how to make this roasted cauliflower recipe

I love cauliflower and how easy they are to be prepared.

Preheat the oven to 400F

  • Start by removing the florets from the tronc of the cauliflower.
  • Split large florets into bite-size pieces so they can be easier to eat.
  • Toss the florets with love oil and place them on a rimmed baking sheet.
  • Please place them in the preheated oven and bake until browned and crisp.

Meanwhile, prepare the vinaigrette by mincing or grating the garlic, whisking it with lemon juice, a splash of olive oil, and a dash of salt.

  • Once the cauliflower florets are done, mix them with the vinaigrette and serve.

This roasted cauliflower recipe can be enjoyed warm or at room temperature.

cauliflower florets laying on a cookie sheet ready to go in the oven

The garlic in the lemon dressing is a great addition to it. However, it can be omitted if you wish.

Chef Tip

Mincing or grating the garlic? I prefer grating as, to me, the natural oil and flavor of the garlic are intensified and mixed well with the lemon and oil, but I do not have chunks of garlic when I bite into it.

Mincing is terrific, too, if you prefer a more pungent piece of garlic when eating it.

Variations and Substitutions

  • Add a few grinds of black pepper to the finished dish to add a kick of heat.
  • With all the selection of cauliflower at the market, you can make this recipe with orange or purple cauliflower.
  • Instead of cutting it into florets, you can slice the cauliflower into steaks and proceed with the recipe described below. Check for doneness, as every oven bakes differently.

Make Ahead, Storing and Reheating

Meal Prep: you can pre-chop your cauliflower up to two days before using it, cover and refrigerate. Add seasoning before roasting.

Refrigerate: once cooled to room temperature, store in an airtight glass container for up two days.

Reheating: It is not necessary to bring it back to room temperature when you are ready to enjoy it again. However, if you wish to eat it warm, you can reheat it on the stovetop or oven until heated.

Frequently Asked Questions

Is cauliflower a winter vegetable?

Yes, it is a very sturdy winter vegetable. Cauliflower loves the cold weather and is rich in Vitamin C.

What part of the cauliflower is not edible?

Every part of the cauliflower is edible, not only the florets but also the trunk. I recommend peeling the outer part before cooking it, as it will be tough.

Is it OK to eat cauliflower every day?

Everybody tolerates food differently, but too much cauliflower is known to cause some G.I. distress, such as gas and bloating. It would be best to drink plenty of water to help it move through your system.

Roasted Cauliflower with Lemon Dressing

5 from 5 votes
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 4 people
Perfectly roasted cauliflower creates a perfect golden caramelized crust—the perfect super easy side dish.

Ingredients 

  • 1 cauliflower head, broken into florets
  • olive oil

LEMON DRESSING

  • 1 garlic clove, minced
  • 2 lemons, juiced
  • splash of olive oil
  • salt

Instructions

  • Preheat the oven to 400F.
  • Toss the cauliflower with olive oil and place in a cookie sheet.
    Roast in the hot oven for 30 minutes, until start to brown and softening, turning occasionally.
    cauliflower florets laying on a cookie sheet ready to go in the oven

For the Lemon Dressing:

  • Whisk together all the ingredients in a bowl.
  • Remove from the cookie sheet and place in a bowl. Mix with the lemon dressing and serve.

Nutrition

Calories: 16kcal | Carbohydrates: 5g | Sodium: 1mg | Potassium: 74mg | Fiber: 1g | Sugar: 1g | Vitamin C: 28.9mg | Calcium: 14mg | Iron: 0.3mg

Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.

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