Roasted Cauliflower with Lemon and Garlic

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Serves: 4-6


2 heads cauliflower, sliced ½” thick (If you start at the crown, it usually works a bit better. As you work down to the base, there will be many unattached pieces. This is normal!)

5 garlic cloves, chopped

1 lemon, thinly sliced

6 Tbsp Flying Olive Lemon or Garlic Extra Virgin Olive Oil or a Combination

1 ½ tsp chili powder, your choice of spiciness

Kosher salt

Freshly ground black pepper

About 1-2 Tbsp parsley, chopped, for garnish


Preheat oven to 425 degrees F.

Toss together the cauliflower, garlic, chili powder, and lemon. In a small bowl, whisk together the Flying Olive Extra Virgin Olive Oil of Choice or Combination of Choice and the chili powder.

Place the cauliflower on two rimmed baking sheets. Pour on the Olive Oil/Chili powder mixture and toss well to coat. Season with salt and pepper. Roast, stirring vegetables and rotating the pans once, until cauliflower is lightly golden brown, about 30 to 35 minutes.

Serve topped with parsley, and an additional squeeze of lemon, if desired

Submitted by Barb L.