Ingredients:

  • 1 large head of cauliflower (approximately 2 lbs / 900g), outer leaves removed
  • 2 tablespoons olive oil (30 ml)
  • Salt and freshly ground black pepper to taste
  • 1/4 cup olive oil (60 ml)
  • 4 cloves garlic, minced
  • Zest of 1 lemon
  • 2 tablespoons lemon juice (30 ml)
  • 1/4 cup chopped fresh parsley (15g)
  • 2 tablespoons chopped fresh thyme (6g)
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/4 cup grated Parmesan cheese (25g) (optional - can be omitted for vegan)
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Rinse the cauliflower and pat it completely dry. Place it on the baking sheet.
  3. Drizzle the cauliflower with 2 tablespoons of olive oil and season generously with salt and pepper.
  4. In a small bowl, whisk together the remaining olive oil, minced garlic, lemon zest, lemon juice, parsley, thyme, red pepper flakes (if using), Parmesan cheese (if using), salt, and pepper.
  5. Brush or spoon the herb mixture evenly over the entire surface of the cauliflower, making sure to get into all the crevices.
  6. Roast in the preheated oven for 45-55 minutes, or until the cauliflower is tender and the crust is golden brown and slightly crispy. Check for doneness by inserting a fork into the thickest part of the stem; it should be easily pierced.
  7. Let the cauliflower rest for 5-10 minutes before slicing and serving.