Imagine transforming a humble cauliflower into a culinary masterpiece that will have your taste buds dancing with Mediterranean-inspired delight! This roasted lemon and dill cauliflower recipe is not just another side dish – it's a vibrant, zesty experience that turns an ordinary vegetable into a star attraction. Whether you're a health-conscious foodie or simply looking to elevate your dinner game, this recipe promises to deliver maximum flavor with minimal effort.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Mediterranean
Serves: 4 servings
Ingredients
- 1 head cauliflower, cut into florets
- 2 tablespoons olive oil
- 1 lemon, zested and juiced
- 2 tablespoons fresh dill, chopped
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (218°C), ensuring the rack is positioned in the center of the oven for even roasting.
- Wash the cauliflower head thoroughly under cool running water and pat dry with clean kitchen towels to remove excess moisture.
- Using a sharp chef's knife, carefully cut the cauliflower into uniform, bite-sized florets, ensuring they are roughly the same size to promote even cooking.
- In a large mixing bowl, combine the cauliflower florets with olive oil, making sure each piece is evenly coated to help achieve a golden, crispy exterior.
- Zest the entire lemon using a microplane or fine grater, capturing the bright, aromatic oils from the lemon skin.
- Squeeze the lemon juice directly over the cauliflower, adding the zest, chopped fresh dill, salt, and freshly ground black pepper.
- Toss all ingredients together thoroughly, ensuring the cauliflower is well-seasoned and coated with herbs and citrus.
- Spread the seasoned cauliflower florets in a single layer on a large rimmed baking sheet, avoiding overcrowding to allow proper caramelization.
- Roast in the preheated oven for 20-25 minutes, turning the florets once halfway through cooking to ensure even browning and crispy edges.
- Remove from the oven when the cauliflower is golden brown, with crispy edges and a tender interior.
- Let the roasted cauliflower rest for 2-3 minutes before serving to allow the flavors to settle and the temperature to moderate.
- Transfer to a serving platter and garnish with additional fresh dill if desired, serving immediately while hot and crisp.
Tips
- Moisture is the enemy of crispiness: Make sure to thoroughly pat your cauliflower dry before roasting to achieve those coveted golden, crispy edges.
- Size matters: Cut your florets into uniform sizes to ensure even cooking and consistent texture throughout.
- Don't overcrowd the baking sheet: Give each floret breathing room to caramelize properly. Use two sheets if necessary.
- Fresh herbs are key: Use fresh dill for the brightest, most vibrant flavor. Dried herbs can work in a pinch but won't deliver the same punch.
- Temperature is crucial: A hot oven (425°F) is essential for creating that perfect crispy exterior while keeping the inside tender.
- Experiment with seasoning: While this recipe is delicious as-is, feel free to add garlic powder, red pepper flakes, or your favorite herbs to customize the flavor.
- Serve immediately: Roasted cauliflower is best enjoyed hot and fresh from the oven when it's at its crispiest and most flavorful.
Nutrition Facts
Calories: 106kcal
Carbohydrates: 10g
Protein: g
Fat: g
Saturated Fat: 1g
Cholesterol: 0mg
