Herb Roasted Cauliflower
This roasted cauliflower is tossed with olive oil, cilantro, and parsley so the herbs roast right into it. Crisp edges, tender centers, and a fresh, savory flavor that’s simple but really good.
Equipment
- Immersion blender
Ingredients
- 5½ to 6 cups cauliflower florets (about 1 head of cauliflower)
- 3 tablespoons olive oil
- 2 tablespoons loosely packed cilantro leaves
- 2 tablespoons loosely packed Italian parsley
- ½ teaspoon kosher salt
- ½ teaspoon onion powder
- ¼ teaspoon garlic powder
- 1 teaspoon lemon juice
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- Combine the olive oil, herbs, salt, onion powder, garlic powder, and lemon juice. Use an immersion blender to blend until the herbs are pulverized and the mixture is emulsified.
- Add the cauliflower florets to a large bowl. Add the herb olive oil to the cauliflower and stir very well until all the cauliflower is coated with the herbs.
- Dump the cauliflower onto a sheet pan and use a spatula to spread it around. Use the spatula to get all the herbs out of the bowl and onto the cauliflower.
- Roast for 25 to 26 minutes, stirring after 20 minutes. Serve warm.
Nutrition
Calories: 102kcalCarbohydrates: 2gProtein: 1gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 300mgPotassium: 93mgFiber: 1gSugar: 1gVitamin A: 182IUVitamin C: 15mgCalcium: 10mgIron: 0.3mg
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