Easy vegetable side dishes are my favorite! This Roasted Cauliflower is a wonderful fall recipe, it’s filling, tasty, anti-inflammatory and goes with just about any main dish.

Roasted Cauliflower with Gremolata

Cauliflower is high in fiber, Vitamin C, folate and contains many phtyochemicals common in plants that are members of the cabbage family. Cauliflower is also high in sulforaphane, a nutrient known to have anti-cancer benefits. All this and almost no carbs! So indulge with absolutely no guilt!

Roasted Cauliflower with Gremolata

This recipe could not be more simple, simply place cauliflower and shallots on a parchment covered cookie sheet, drizzle with melted ghee, butter or coconut oil, sprinkle with sea salt and pepper and roast till browned.

Roasted Cauliflower with Gremolata

While the vegetables are roasting, prepare gremolata: a combination of parsley, garlic and lemon zest.

Roasted Cauliflower with Gremolata

When the veggies are done, toss with gremolata and you have a gorgeous, nutritious, vegetable side dish! (Butter dish , wooden serving tongs and plate from Anthropologie.)

 

Roasted Cauliflower with Gremolata

The Recipe: Roasted Cauliflower with Gremolata

You will need: unbleached parchment paper, a rimmed cookie sheet, sea salt (microplane for zesting citrus. Affiliate links.

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5 from 2 votes
Roasted Cauliflower with Gremolata
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 
An easy to prepare vegetable side dish tossed in a mixture of parsley, garlic and lemon zest!
Course: Side Dish
Cuisine: Italian
Keyword: easy side dish recipe, kid-friendly recipes
Author: Linda Spiker
Ingredients
For Cauliflower:
  • 10 cups cauliflower florets cut into 1" pieces
  • 4 Tablespoons melted ghee butter, olive oil or coconut oil
  • 4 shallots peeled and thinly sliced
  • Sea salt and freshly ground pepper
For Gremolata:
  • 2 Tablespoons chopped parsley
  • 1 small clove garlic minced
  • zest of one lemon
Instructions
  1. Preheat oven to 450 and place rack in upper third of oven.
  2. Cut cauliflower into florets and slice shallots.
  3. Place on parchment paper, drizzle with melted ghee, butter or oil, toss.
  4. Generously sprinkle with sea salt and pepper. Toss.
  5. Place in oven and roast for 30 minutes (or until golden), turning with spatula every ten minutes.
  6. While cauliflower is roasting make gremolata.
  7. Combine, chopped parsley, minced garlic and lemon zest, toss and set aside.
  8. When cauliflower is done, use spatula to place in a bowl or platter (there will be some liquid on pan, don't transfer liquid.
  9. Spinkle cauliflower with gremolata and toss. Serve

 

Next week we will be making this roasted cauliflower into a rich creamy soup for another casual Friday menu!

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Roasted Cauliflower with Gremolata

 

post tags: gluten free, grain free, vegetarian, vegan option, dairy free option