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Roasted Cauliflower with Gremolata

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
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Author Linda Spiker


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


  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