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
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!