American
Garlic-Roasted Cauliflower with Lemon Parsley
Deeply browned cauliflower florets finished with gently toasted garlic, lemon zest, and parsley, balancing crisp caramelized edges with tender centers and a clean citrus lift.
4 servings · 15 minutes prep · 30 minutes cook
Ingredients
Cauliflower
- 1 large head cauliflower, cut into 1 1/2-inch florets (about 2 pounds), washed, dried completely, with several broad flat sides
- 3 tablespoons extra-virgin olive oil, divided
- 3/4 teaspoon Diamond Crystal kosher salt
- 1/4 teaspoon freshly ground black pepper
Garlic-Lemon Finish
- 4 garlic cloves, thinly sliced
- 1 teaspoon finely grated lemon zest
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped flat-leaf parsley
Directions
Cut and Dry the Florets
- Heat the oven to 450°F (230°C) with a rack in the upper-middle position. Cut the cauliflower into similarly sized florets, preserving broad flat faces. Pat every surface dry; visible rinse water will steam the vegetables.
- Toss the cauliflower with 2 1/2 tablespoons of the olive oil, the kosher salt, and black pepper until the branching tips are lightly coated rather than drenched.
Roast for Deep Color
- Spread the florets cut-side down on a rimmed baking sheet with at least 1/2 inch between pieces. Roast without moving for 18 minutes, until the undersides are deep golden and release easily; pale, resistant pieces need more contact time.
- Turn the florets and roast the cauliflower alone for 4 to 5 minutes. Clear a small patch on the pan, add the remaining 1 1/2 teaspoons olive oil and the sliced garlic, and return the pan for 3 to 5 minutes. Stir the garlic once and remove the pan when it is pale gold and the thickest stem yields to a knife; do not let the garlic turn dark brown.
Brighten and Serve
- Immediately toss the hot cauliflower and garlic with the lemon zest, lemon juice, and parsley. Taste a stem and a browned crown together before adding any salt.
- Transfer to a warm shallow bowl, including the toasted garlic and browned crumbs. Serve within 15 minutes for the strongest crisp-tender contrast.
