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cooked cauliflower on parchment with lemon

Roasted Green Cauliflower (or any color!)

Beth Lee
Roast your way to a delicious side dish with this simple preparation - versatile enough to use with many other vegetables as well.
4.5 from 8 votes
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Vegetables
Cuisine American, Mediterranean
Servings 4 servings
Calories 6 kcal


  • 1 large head cauliflower or 2 small
  • olive oil
  • kosher salt and pepper to taste
  • meyer lemon juice from 1/2 medium lemon optional or just use regular lemons


  • Preheat the oven to 400 convection roast (if you have this setting) or 425 degrees regular cook.
  • Cut the cauliflower into florets - relatively the same size. Spread them on a parchment-lined sheet pan.
  • Drizzle about 2 tablespoons of olive oil all over. Sprinkle with salt and pepper to taste (about 1 tsp each) then mix the florets around a bit to be sure they are evenly coated with the oil and salt and pepper.
  • Cook for about 10 - 12 minutes, open the oven door, and check for tenderness with a fork and move them about with some tongs. Cook for about 5 - 8 minutes more depending on how hot your oven is and how large you cut the florets.
  • Remove from oven when crisp but tender when pierced with a fork or you take a bite.
  • Drizzle all over with lemon juice immediately, then serve piping hot or let sit until the rest of the meal is ready. They are delicious even if cooled down a bit.



Calories: 6kcalCarbohydrates: 1gSodium: 8mgPotassium: 79mgVitamin C: 12.9mgCalcium: 6mgIron: 0.1mg
Keyword cauliflower, roasted vegetables
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