Crispy Roasted Garlic Cauliflower

This side uses high-heat roasting to concentrate cauliflower flavor and build crisp edges. Garlic is mixed with oil and added partway through so it browns without burning, then the finished cauliflower is tossed with lemon, parsley, and a small amount of Parmesan for a salty finish.

By Julienne

Cook time: 30 minutes

Servings: 4

Ingredients

• 900 g cauliflower florets cut into 4 cm florets
• 30 ml olive oil
• 6 g fine salt
• 1 g black pepper freshly ground
• 18 g garlic minced
• 2 g lemon zest finely grated
• 15 ml lemon juice freshly squeezed
• 8 g flat-leaf parsley finely chopped
• 15 g Parmesan cheese finely grated

Instructions

1. Heat the oven to 220°C. Line a 45 x 33 cm sheet pan with parchment. Oven is fully preheated and the pan is lined.
2. In a large bowl, combine the cauliflower, olive oil, salt, and black pepper. Toss until the florets are evenly coated. All florets look lightly and evenly coated.
3. Spread the cauliflower on the sheet pan in a single layer and roast for 15 minutes. The undersides are starting to brown and the edges are turning pale gold.
4. While the cauliflower roasts, stir the garlic into the bowl so it is coated in the remaining oil left on the cauliflower. If the bowl is dry, add a small spoonful of the optional water only as needed to help distribute the garlic. The garlic is evenly distributed and lightly glossy.
5. Flip the cauliflower, scatter the garlic over it, and roast for 10 to 12 minutes more until deeply golden at the edges and tender when pierced with a knife. The florets are browned, crisp at the edges, and tender through the center.
6. Transfer the cauliflower to a serving bowl. Toss with the lemon zest, lemon juice, and parsley. Add the Parmesan if using. The cauliflower is hot, fragrant, and evenly finished with herbs and citrus.