Description
For the Roasted Cauliflower
1 large head cauliflower, cut into florets
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/4 teaspoon smoked paprika
For the Lemon Vinaigrette
3 tablespoons olive oil
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
1 teaspoon honey
1/2 teaspoon Dijon mustard
Salt and black pepper, to taste
For Garnish
1/3 cup crumbled feta cheese
1/4 cup dried cranberries
2 tablespoons toasted almonds, sliced
1 tablespoon fresh parsley, chopped
Directions
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a large bowl, toss cauliflower florets with olive oil, salt, black pepper, garlic powder, and smoked paprika.
Spread cauliflower evenly on the prepared baking sheet and roast for 20–25 minutes, flipping halfway through, until golden brown and tender.
While cauliflower is roasting, whisk together olive oil, lemon juice, lemon zest, honey, Dijon mustard, salt, and black pepper in a small bowl to make the
vinaigrette.
Once the cauliflower is done, transfer to a serving dish. Drizzle with lemon vinaigrette and toss gently.
Sprinkle crumbled feta, dried cranberries, toasted almonds, and fresh parsley over the top.
Serve warm or at room temperature.
Prep Time: 10 minutes, Cooking Time: 25 minutes, Total Time: 35 minutes, Kcal: 180 per serving, Servings: 4
Step-by-Step Guide
Follow these detailed instructions for perfect results. First, preheat your oven to 425°F (220°C) and line a baking sheet. In a large bowl, combine the cauliflower florets with the olive oil and all listed spices. Toss thoroughly until every floret is evenly coated. Arrange them in a single layer on the baking sheet, ensuring they are not crowded to allow for proper roasting and browning. Roast for 20-25 minutes, flipping each piece halfway through the cooking time to achieve an even, golden-brown color.
While the cauliflower roasts, prepare the lemon vinaigrette. In a small bowl, vigorously whisk together the olive oil, fresh lemon juice, lemon zest, honey, and Dijon mustard until the mixture is fully emulsified. Season with salt and pepper to taste. Once the cauliflower is tender and caramelized, transfer it to your serving platter. Drizzle the vinaigrette over the warm cauliflower and toss gently to coat. Finally, garnish with the feta cheese, cranberries, toasted almonds, and fresh parsley.
Serving Suggestions
This versatile dish can be served warm or at room temperature. It makes an excellent side for grilled chicken, fish, or lamb. For a satisfying vegetarian main course, serve it over a bed of quinoa, farro, or mixed greens. The leftovers are delicious cold, making it a perfect component for next-day lunch bowls.
How-to Summary
Cut cauliflower into florets, toss with oil and spices, and roast at 425°F until golden. Whisk oil, lemon juice, zest, honey, and mustard for the vinaigrette. Combine roasted cauliflower with dressing and top with feta, cranberries, almonds, and parsley.
Frequently Asked Questions
Can I make this dish ahead of time? Yes, you can roast the cauliflower and prepare the vinaigrette separately up to a day in advance. Store them in airtight containers in the fridge. Combine and add the fresh garnishes just before serving.
What can I use instead of feta cheese? For a dairy-free or different flavor profile, try crumbled goat cheese, vegan feta, or nutritional yeast for a cheesy taste without dairy.
How do I prevent soggy cauliflower? The key is to ensure the florets are completely dry before tossing with oil and to roast them in a single, uncrowded layer on the baking sheet. Flipping halfway is crucial for even cooking and texture.
Can I use frozen cauliflower? It’s not recommended for this recipe. Frozen cauliflower releases too much water during roasting, which prevents proper caramelization and leads to a steamed, soggy texture.
How can I toast the almonds? Place sliced almonds in a dry skillet over medium heat. Stir constantly for 2-4 minutes until they become fragrant and lightly golden. Remove from the pan immediately to prevent burning.
Common Mistakes to Avoid
Avoid overcrowding the baking sheet, as this steams the cauliflower instead of roasting it. Do not skip the step of flipping the florets halfway through roasting for even browning. Ensure your lemon juice is fresh, not bottled, for the brightest vinaigrette flavor. Finally, do not add the vinaigrette or garnishes too far in advance, as the cauliflower can become soggy and the almonds can lose their crunch.
Conclusion
This Roasted Cauliflower with Lemon Vinaigrette is a simple yet elegant dish that transforms a humble vegetable into a star. The combination of warm, spiced cauliflower with the bright, tangy dressing and sweet-and-salty toppings creates a perfect balance of flavors and textures. It’s a reliable recipe that is sure to impress at any dinner table or become a cherished part of your weekly meal rotation.
