Garlic Herb Roasted Cauliflower

Name: Garlic Herb Roasted Cauliflower
Cook time: 25 min
Yield: 4 servings
Ingredients: 900 g cauliflower trimmed into bite-size florets; 20 ml olive oil; 4 clove garlic cloves minced; 6 g kosher salt; 1 g black pepper freshly ground; 2 g dried oregano; 1 g dried thyme; 0.5 g red pepper flakes; 10 ml olive oil; 15 ml lemon juice freshly squeezed; 8 g fresh parsley chopped

A simple roasted cauliflower side with garlic, dried herbs, and a finish of lemon juice and parsley. The florets roast on a hot sheet pan so the edges brown while the centers stay tender.

By Julienne

Cook time: 25 minutes

Servings: 4

Ingredients

900 g cauliflower trimmed into bite-size florets
20 ml olive oil
4 clove garlic cloves minced
6 g kosher salt
1 g black pepper freshly ground
2 g dried oregano
1 g dried thyme
0.5 g red pepper flakes
10 ml olive oil
15 ml lemon juice freshly squeezed
8 g fresh parsley chopped

Instructions

Heat the oven to 220 C. Place a large rimmed sheet pan in the oven while it heats, if your pan is oven-safe and fits comfortably. The oven is fully preheated and the pan is hot.
In a large bowl, toss the cauliflower florets with 20 ml olive oil, minced garlic, salt, black pepper, oregano, thyme, and the red pepper flakes if using. The florets are evenly coated but not wet or pooled with oil.
Carefully spread the cauliflower on the hot sheet pan in a single layer. Roast for 15 minutes. The undersides are starting to brown and the garlic is fragrant, not burnt.
Remove the pan, turn the florets with a spatula, and drizzle over the remaining 10 ml olive oil. Return to the oven and roast for 8 to 10 minutes more, until the cauliflower is deeply golden at the edges and the stems are tender when pierced with a knife. The florets are browned in spots and tender all the way through.
Transfer to a serving bowl and toss with the lemon juice and chopped parsley. Serve immediately. The cauliflower is hot, fragrant, and lightly glossy from the finish.