Yep! This Roasted Cauliflower with Lemon is delicious!
Yep! This Roasted Cauliflower with Lemon is easy!
Yep! This Roasted Cauliflower with Lemon is low carb (and Keto-friendly).
Yep! This Roasted Cauliflower with Lemon plays nicely with all proteins.
Yep! This Roasted Cauliflower with Lemon gets gobbled up fast at my house.
Oh, and it’s gluten free, real food, too.
All the boxes have been checked.
There’s not much else to say, except that once you make it, you’ll want to make it again.
And again.
And again.
Enjoy!
Roasted Cauliflower with Lemon
This Roasted Cauliflower with Lemon has a bright and lemony flavor, yet still remains faithful to its savory origins.
Ingredients
- 1/4 c coconut oil melted
- 1 lemon juiced
- 4 cloves garlic
- 1/4 t pink Himalyan salt
- 1/4 t pepper
- 1 head cauliflower cut/broken into florets
- 1/3 c shredded (or grated) Parmesan cheese optional (dairy-free if excluded)
Instructions
- Preheat the oven to 400 degrees.
- In a large bowl, combine the coconut oil, lemon juice, garlic cloves, pink Himalyan salt and pepper.
- Add the cauliflower and toss to coat.
- Spread out the cauliflower on a large jelly roll pan (or other large pan with sides).
- Bake for 30 minutes, or until the edges start to brown. Remove from the oven.
- Using a spatula, push all of the cauliflower to the center of the pan. Sprinkle with the Parmesan cheese, if using.
- Return to the oven for 2 minutes until the Parmesan cheese is melted.
- Serve warm.