Lemon & Herb Cauliflower
With a lemony burst of citrus, this is a side dish that goes well with every entree. The pastel-hued, veggies make it the perfect side-dist for an Ostara celebration.
Equipment
- Lemon zester
- Large baking sheet
Ingredients
- 3 heads cauliflower 1 purple, 1 orange, and 1 white, if available
- 1/3 cup olive oil
- 1 Tbsp chopped parsley plus more for garnish
- 1 Tbsp chopped basil
- 1 1/2 tsp chopped thyme
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
- Zest of 1 lemon
- Juice of 2 lemons
Instructions
- Preheat oven to 425°F.
- Wash and trim cauliflower, chopping the florets into small equally-sized pieces.
- Add cauliflower to a large bowl with olive oil, parsley, basil, and thyme. Toss to combine, making sure the florets are coated evenly with the oil and herbs.
- Spread the mixture onto a large rimmed baking sheet lined with parchment paper in an even layer. Sprinkle with salt, pepper, and lemon zest. Squeeze lemon juice over the vegetables.
- Bake for 40 to 50 minutes, tossing halfway through cooking.
- Once the cauliflower has browned and is cooked through, remove from the oven. Serve immediately with an extra sprinkle of freshly chopped parsley.
Notes
Feel free to experiment with herbs and spices. Get creative and have fun!
Tried this recipe?Let us know how it was!