Ingredients:

  • 1 large head cauliflower (about 2 pounds / 900g), cut into florets
  • 3 tablespoons olive oil (45 ml)
  • 1 teaspoon salt (5 ml)
  • ½ teaspoon black pepper (2.5 ml)
  • ¼ teaspoon garlic powder (1.25 ml) (optional)
  • ¼ cup packed fresh parsley leaves (6g), finely chopped
  • 2 tablespoons fresh mint leaves (3g), finely chopped
  • 2 cloves garlic, minced (about 6g)
  • Zest of 1 lemon (about 1 teaspoon)
  • 1 tablespoon lemon juice (15 ml)
  • 2 tablespoons olive oil (30 ml)
  • Pinch of red pepper flakes (optional)

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Cut the cauliflower into evenly sized florets.
  3. In a large bowl, toss the cauliflower florets with olive oil, salt, pepper, and garlic powder (if using). Ensure florets are evenly coated.
  4. Spread the cauliflower florets in a single layer on the prepared baking sheet. Avoid overcrowding.
  5. Roast for 25-30 minutes, or until the cauliflower is tender and golden brown, flipping halfway through for even browning.
  6. While the cauliflower is roasting, combine all gremolata ingredients in a small bowl.
  7. Once the cauliflower is roasted, immediately transfer it to a serving bowl. Drizzle with the lemon-herb gremolata.
  8. Serve immediately and enjoy!