Saturday, June 8, 2013

Lemony Roasted Cauliflower with Garlic, Oregano & Fresh Herbs

clauliflower recipe

Cauliflower is a favorite in our home. I adore browning and caramelizing it in the oven. Spritzing it with lots of lemon juice balances the warm, roasted flavors. 

Garlic and oregano give this humble vegetable a Mediterranean spin. Fresh mint finishes everything off with hints of summertime and sunshine. Flaky sea salt enhances all the contrasting flavors. If you’ve got some fleur de sel hanging around your kitchen, here’s a good place to use it.

Lemony Roasted Cauliflower Recipe

serves 2-3
Some Notes:

This cauliflower dish can be served hot, warm or at room temperature, making it a nice choice for spring and summer.
A delicious vegetarian/vegan lunch or light supper can be created by serving it with quinoa, pasta or rice, crumbled feta or chickpeas and Greek olives. Toasted pine nuts on top are not a bad idea either.
Chop the cauliflower into small pieces that are relatively the same size, this ensures even cooking and lots of browning on the ends. Don’t worry if there are lots of tiny bits, these brown wonderfully too.
A sprinkling of fleur de sel, before serving, enhances the lemony, savory flavors. If you’ve got some, here’s the place to use it.

  • 1 head of cauliflower, chopped into small pieces
  • 1 small garlic clove, minced on a microplane zester or in a garlic press
  • 1 large lemon, zested
  • Handful of fresh herbs of your choice. I used parsley and mint, chopped.
  • Good pinch or two of dried oregano
  • Salt and fresh cracked pepper to taste
  • Olive oil for cooking
  • Serving Suggestions: Fleur de sel or any kind of flaky sea salt, lemon wedges, crumbled feta, olives

Preheat oven to 375
In a baking pan, toss the cauliflower in the olive oil, lemon zest and oregano with some salt and pepper. Cook in the oven for 30 minutes. Take the pan out of the oven and toss the cauliflower again. Place it back in the oven for 15 minutes or until it’s soft and fully cooked. Take it out again and stir in the minced garlic. Cook for 3-5 more minutes to warm the garlic. Before serving, squeeze some with lemon juice over the top. Enjoy!


  1. I love cauliflower, and it looks so perfectly roasted on your photos! I bet adding lemon zest made it so delicious!

    1. Thanks so much Julia! Those apple stuffed crepes you made look outrageously delicious too! I want to eat every single thing you cook!

  2. Antonia James at Food 52 says this: Made this last night. Excellent! I like the method of roasting the cauliflower with the lemon zest and dried oregano, then adding the garlic toward the end of the cooking time, and then tossing with the fresh herbs and lemon juice. I used a fist full of parsley leaves, a couple of large basil leaves, and some ginger mint (only mint available in my herb garden these days). We really enjoyed this, so I plan to make it again. And again.

    I enjoyed the leftovers of this with some cooked/cooled edamame I had on hand, dressed with the tasty dregs of some vinaigrette that's been staring at me in the fridge, for a simply perfect 2-minute weekday lunch! Great, great recipe. I just love the hits of lemon zest roasted into the tiny nooks and crannies of the cauliflower.
    Seriously, I plan to have this on hand all summer. I bake bread at least once a week - living a stone's throw from San Francisco Bay, it's cool enough to bake year round -- and always try to use the oven for other roasting/baking projects at the same time, so as not to waste energy. This has instantly made it to my go-to list for that. Thanks again for this outstanding recipe!
    You can view her recipes here: