Lemony Roasted Cauliflower

Prep Time
Cook Time
Ready In

"I really liked this recipe when I made it, if not for the Parmesan cheese it would be very low fat"

Original is 4 servings


  • Serving Size: 1 (27.3 g)
  • Calories 141.8
  • Total Fat - 11.3 g
  • Saturated Fat - 3.4 g
  • Cholesterol - 11 mg
  • Sodium - 214 mg
  • Total Carbohydrate - 5.5 g
  • Dietary Fiber - 0.8 g
  • Sugars - 1.5 g
  • Protein - 5.3 g
  • Calcium - 165.8 mg
  • Iron - 0.4 mg
  • Vitamin C - 1.9 mg
  • Thiamin - 0 mg

Step by Step Method

Step 1

Position rack in lower third of oven; preheat to 400°F. Coat a large rimmed baking sheet with cooking spray.

Step 2

With a sharp knife, remove skin and white pith from lemon and discard. Working over a small bowl, cut the lemon segments from their surrounding membranes, letting the segments drop into the bowl. Drain the juice from the segments.

Step 3

Toss the lemon segments, cauliflower, oil, salt and pepper (season with pepper to your desired taste) on the baking sheet and spread evenly. Roast until starting to soften and brown, stirring once halfway through, 25 to 30 minutes.

Step 4

Sprinkle Parmesan over the cauliflower; stir to combine. Serve garnished with more Parmesan, if desired.

Tips & Variations

No special items needed.

2 Reviews


A really nice change and great tasting veggie that we had with some baked chicken and mashed potatoes. This is so easy to prepare which is a plus for me!


review by:
(2 Mar 2013)


Great flavour, timing right on the cauliflower still has just enough crunch. We loved it. The only thing that I would do differently is dealing with the lemon. Removing the membranes is a workup. I would peel the lemon remove the pith then separate into segments and cut them in half. I think , for appearance, removing the membraneis is ideal - guess I'm getting lazy. Thanks hungry_girl for a super veggie recipe


review by:
(16 Feb 2013)

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