This Roasted Cauliflower with Lemon and Thyme is a simple yet delightful dish that's perfect for any occasion. It's a beautiful blend of savory and tangy flavors, with a touch of herbaceous aroma that makes it hard to resist. Whether you're looking for a quick side dish or a healthy snack, this recipe has you covered.
The star of this dish is the cauliflower, a versatile vegetable that absorbs flavors beautifully. It becomes sweet and nutty when roasted, providing a satisfying bite. Olive oil helps the cauliflower roast to a perfect golden brown while adding its own subtle flavor. A sprinkle of sea salt and black pepper enhances the natural taste of the cauliflower, while lemon zest and juice bring a refreshing tang that brightens the entire dish. Fresh thyme leaves add a touch of earthiness that complements the other flavors. For a bit of indulgence, a sprinkle of Parmesan cheese can be added for richness.
This dish pairs wonderfully with roasted chicken or grilled fish for a complete meal. Alternatively, serve it as a vegetarian main alongside a quinoa salad or lentil soup. For a fun twist, try stuffing the roasted cauliflower into pita bread with hummus for a delicious sandwich.
First things first, preheat your oven to 425°F (220°C). While the oven is heating up, let's tackle the cauliflower. Start by cutting a large head of cauliflower into bite-sized florets. It's easier if you remove the core first and then break apart the florets with your hands or a knife. Once you have your florets, toss them into a large mixing bowl.
Next, drizzle about two tablespoons of olive oil over the florets. Season them with a teaspoon of sea salt and half a teaspoon of black pepper. Now, give them a good toss. You want every piece to be nicely coated in oil and seasoning — this helps them roast evenly and develop a lovely, golden crust.
Spread the seasoned cauliflower onto a baking sheet. Make sure they're in a single layer; overcrowding will steam them instead of roasting, and we want that caramelized finish. Pop the tray into your preheated oven and roast for 25-30 minutes. About halfway through, give them a stir to ensure even cooking.
Once the cauliflower is tender and golden brown, remove the tray from the oven. While it's still hot, sprinkle the florets with lemon zest and juice, along with fresh thyme leaves. If you're feeling indulgent, now's the time to add that optional grated Parmesan cheese. Toss everything gently to combine, ensuring the flavors meld beautifully.
Share