I make a big batch of some sort of roasted vegetable every Sunday as part of my weekly meal prep. And this roasted cauliflower with parmesan, lemon, and pine nuts has been on repeat lately. It’s packed with flavor and makes the perfect side dish for just about any meal.

Why You’ll Love This Recipe

Cauliflower is the perfect blank canvas for creating a delicious vegetable side dish. It’s got a mild flavor that turns deliciously nutty when roasted.
It’s loaded with flavor thanks to a simple blend of spices and the addition of parmesan, pine nuts, and lemon.
It pairs well with just about any main dish you might be serving.

Making The Roasted Cauliflower

Cauliflower is an underappreciated vegetable, in my opinion. Sure, it’s popular as a rice replacement or in keto recipes. But it deserves to be appreciated for the tasty vegetable that it is, too. It’s got a mild flavor, which might make it forgettable to some. But that just means that it’s the perfect base for building a truly flavor-packed vegetable side dish that’s a real crowd-pleaser.

The Ingredients

To make this roasted cauliflower, you’ll need…

Cauliflower – Obviously it’s the star of this show. Cauliflower shrinks quite a bit when roasted, so be sure to pick out a good-sized head.

Avocado oil – My go-to cooking oil for roasting since it can withstand higher temps than many other oils.

Spice Blend – This roasted cauliflower recipe uses a fairly simple spice combination of garlic powder, onion powder, paprika, and Aleppo pepper or crushed red pepper flakes. It gives it a good amount of flavor and a hint of spice without overpowering the cauliflower.

Salt and pepper – Pretty self-explanatory.

Lemon zest and juice – A nice punch of citrus is the perfect balance to the other flavors in this recipe. You’ll use both the zest and the juice of one lemon.

Parmesan cheese – A sprinkle of parmesan cheese takes this recipe from “basic vegetable side dish” to “so good you’ll want seconds”. It adds a savory, nutty, salty flavor that’s hard to resist. If you want to go the dairy-free route, you can replace the parmesan cheese with nutritional yeast for a similar flavor.

Pine nuts – I’m an absolute sucker for pine nuts. They have a soft, buttery flavor that’s enhanced by toasting and a creamier texture than other nuts. However, if you don’t have or like pine nuts, slivered almonds would also be amazing with this recipe.

How To Make Roasted Cauliflower

I love roasting vegetables because it’s simple, doesn’t take too long, and really enhances the flavor of the veg.

Start by cutting the head of cauliflower into florets. Place the head of cauliflower on the cutting board, flat side down. Cut the cauliflower in half and then into quarters. Remove the center stem from each quarter by cutting it off at an angle. Then use your hands to break the florets into roughly equal sizes. Cauliflower breaks apart into florets more easily than broccoli but feel free to use a knife to make the florets roughly equal in size so they cook evenly.

Place the cauliflower florets into a large bowl with avocado oil, garlic powder, onion powder, paprika, Aleppo pepper or crushed red pepper flakes, salt, and pepper. Toss to coat evenly.

Spread the cauliflower into an even layer on a large baking sheet lined with parchment paper. Then roast it in a preheated oven at 425° Fahrenheit for 20 minutes. Toss the cauliflower and roast for another 15-20 minutes, until the cauliflower is beginning to brown a bit.

While the cauliflower is roasting, combine the parmesan cheese or nutritional yeast, pine nuts, and lemon zest in a small bowl and toss to combine.

Sprinkle the parmesan mixture evenly over the cauliflower and return to the oven for another 5 minutes to melt the cheese and toast the pine nuts.

Remove from the oven, drizzle with lemon juice, and serve warm. Leftovers can be stored in an airtight container in the fridge for 2-3 days.

Fun Facts About Cauliflower

When is cauliflower in season?

Cauliflower is available year-round in the grocery store but, as with most vegetables, it tastes best when in it’s natural season from about December through March, depending on where you live.

How to pick a good cauliflower?

When selecting the traditional white variety of cauliflower, opt for a head of cauliflower that is compact and doesn’t have space showing between the florets. Check for leaves that are still bright green. It should feel heavy for it’s size. Skip the heads that have brown spots.

How long does cauliflower last in the fridge?

A whole cauliflower lasts for about 7-10 days in the fridge. But cauliflower florets only last about 3.

How do you store cauliflower?

For a whole cauliflower, it’s best to remove any shrinkwrap (if that’s what it came in) and store it in a looser plastic bag with an opening or perforation of some kind so moisture can escape. Additionally, store the cauliflower with the stem side facing up so that moisture doesn’t build up on the tops of the florets which can speed up deterioration.

For cauliflower florets, you also want to store them in a loose plastic bag with an opening or perforation so moisture doesn’t build up. You can even add a dry paper towel or two in the bag with the florets to help absorb some of the moisture and prevent spoilage.

What are the health benefits of cauliflower?

Cauliflower isn’t just a winter veggie staple—it’s a nutrient-dense powerhouse! It’s packed with vitamin C (57% of your daily value in just one serving), plus a good amount of fiber, folate, and B vitamins that help support everything from digestion to heart health. The fiber in cauliflower helps maintain a happy gut, while compounds called glucosinolates may help protect cells and even reduce the risk of cancer. Cauliflower is also a top source of choline, which is a key nutrient that supports brain health, mood, and memory.

Recommended Products

Here are a few products I use and love that might make your life a little easier, too.

Roasted Cauliflower with Lemon, Parmesan and Pine Nuts

Don’t be fooled by the simplicity of this lemon roasted cauliflower recipe. It’s packed with flavor, topped with parmesan and pine nuts, and so delicious you’ll be coming back for seconds!

Serves 4-6

Print Recipe Pin Recipe

Course Vegetables

Servings

Ingredients

1 large head of cauliflower
2-3 tablespoons avocado oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon Aleppo pepper or ¼ teaspoon crushed red pepper
1 teaspoon salt
½ teaspoon black pepper
¼ cup parmesan cheese*
¼ cup pine nuts
1 lemon zested and juiced

Instructions

Preheat the oven to 425° Fahrenheit and line a large baking sheet with parchment paper. Set aside.
Cut the head of cauliflower into florets. Place the head of cauliflower on the cutting board, flat side down. Cut the cauliflower in half and then into quarters. Remove the center stem from each quarter by cutting it off at an angle. Then use your hands or a knife to break the florets into roughly equal sizes.
Place the cauliflower florets into a large bowl with avocado oil, garlic powder, onion powder, paprika, Aleppo pepper, salt, and pepper. Toss to coat evenly.
Spread the cauliflower into an even layer on a large baking sheet lined with parchment paper. Then roast it in the preheated oven for 20 minutes. Toss the cauliflower and roast for another 15-20 minutes, until the cauliflower is beginning to brown a bit.
While the cauliflower is roasting, combine the parmesan cheese, pine nuts, and lemon zest in a small bowl and toss to combine.
Sprinkle the parmesan mixture evenly over the cauliflower and return to the oven for another 5 minutes to melt the cheese and toast the pine nuts.
Remove from the oven, drizzle with lemon juice, and serve warm.
Store leftovers in an airtight container for 2-3 days.

Notes

For a dairy-free option, replace the parmesan cheese with 2 tablespoons of nutritional yeast.

Tried this recipe?Let us know how it was!

Simple Roasted Cauliflower with Lemon, Parmesan, and Pine Nuts

Why You’ll Love This Recipe