Roasted Cauliflower with Lemon Vinaigrette sounds way fancier than it actually is. This simple recipe takes about 10 minutes to prep, 15 minutes to cook, and tastes like a dream. It’s so easy to be stuck in a vegetable side dish rut, but this recipe my friends, is here to save you from that.
Roasting is one of my all-time favorite ways to cook just about any vegetable, but cauliflower is the true roasted vegetable star in my book. It is so very good. I use roasted cauliflower as “noodles” when I want to enjoy a rich alfredo sauce or use it as “rice” to enjoy my favorite red curry, green curry, or butter chicken over. It’s such a delicious vehicle for rich sauces while saving calories.
Cauliflower simply roasted with little olive oil and salt is delicious, but by adding a simple bright lemon vinaigrette, you really make the roasted cauliflower a stand-alone side dish. This dish is easy enough to make for a quick weeknight meal but impressive enough that you could serve it at your next dinner party. No matter the reason, you have to try it. I know you are going to love it.
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- 1 head califlower (about 2 pounds)
- 3 tablespoons olive oil
- 1/3 cup thinly sliced red onion
- Kosher salt
For the Lemon Vinaigrette
- 1/4 cup lemon juice
- 1/4 cup white vinegar
- 3/4 olive oil
- scant 1 teaspoon kosher salt
- 1/2 teaspoon white ground pepper
- To prepare the roasted cauliflower preheat the oven to 425 degrees and line a baking sheet with parchment paper.
- Break the cauliflower into small bite-size pieces and place it in a medium bowl. Add the sliced red onion and 3 tablespoons of olive oil. Toss to combine. Spread the vegetables onto the prepared baking sheet. Sprinkle lightly with Kosher salt. Roast for 12-18 minutes until the cauliflower is tender and starting to brown where it touches the pan. Remove from the oven.
- While the cauliflower is roasted making your lemon vinaigrette. Add all of the ingredients to a mason jar, add the lid, and shake well to combine.
- Place the hot cauliflower and onions in a serving bowl and drizzle with the vinaigrette to taste. Serve right away.
You can use tradition ground black pepper in the vinaigrette if you don’t have white.
You can add the zest of one lemon to the vinaigrette for a more lemony flavor. You won’t use all of it so store any leftovers in the fridge for up to 2 weeks, letting it come to room temperature before using. This dressing is excellent on spinach salads.
- Serving Size: Serves 4-6 as a side
This is my fun February #eatseasonal post that the lovely Becky from Vintage Mixer puts together. She has a beautiful (free) graphic on her blog to remind you what produce is in season for February (save it as your background!). As Becky put it, “What’s in season not only tastes better, but is better for the budget and the environment as it doesn’t have to travel as far to get to your local grocer.” What’s not to love?!
Here are a few more recipes using seasonal ingredients from some of my favorite bloggers. Enjoy!
Quinoa Salad with Grapefruit and Golden Beets by Cafe Johnsonia
Brussels Sprout Thai Pizza by Climbing Grier Mountain
Meyer Lemon and Zahatar Seasoning Salt by Project Domestication
Broccoli and Shiitake Mushrooms With or Without Soba Noodles by Foodie Crush
Parmesan Parsnip Fries by Well Plated
Acorn Squash Bread with Seeds and Nuts by Vintage Mixer
Don’t those look delicious! Thank so much for being here and have a great day.