Roasted Cauliflower with Lemon Dressing

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers a healthier fat profile while canola oil is more budget-friendly.

lemon

💰Cheaper: vinegar

Vinegar can provide acidity but lacks the distinct flavor of lemon.

parsley

💰Cheaper: cilantro

Cilantro can be used as a cheaper herb alternative.

Strip off the bottom leaves of the cauliflower and cut off the last inch of the core.

Slice the cauliflower into eight wedges for better presentation.

Place the wedges onto a greased foil-lined baking sheet.

Brush the wedges with garlic-infused olive oil.

Season the wedges with black pepper and coarse sea salt.

Roast in a preheated oven for 20 minutes on one side, then flip and roast for another 20 minutes on the other side.

While the cauliflower is roasting, prepare the lemon dressing by removing large garlic chunks from the oil.

Grate the zest of the lemon and add it to the oil along with a pinch of red pepper flakes, chopped parsley, salt, pepper, and the juice of the zested lemon.

Once the cauliflower is done, pile it onto a serving plate and drizzle the lemony dressing over it.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary