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Roasted Cauliflower with Lemon Vinaigrette

  • Author: Melissa Griffiths-Bless this Mess
  • Total Time: 25 minutes
  • Yield: 4-6 1x


Roasted Cauliflower with Lemon Vinaigrette is delicious and only takes about 20 minutes to make.


  • 1 head cauliflower (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


  1. To prepare the roasted cauliflower preheat the oven to 425 degrees and line a baking sheet with parchment paper.
  2. Break the cauliflower into small bite-size pieces and place it in a medium bowl.
  3. Add the sliced red onion and 3 tablespoons of olive oil. Toss to combine.
  4. Spread the vegetables onto the prepared baking sheet. Sprinkle lightly with Kosher salt.
  5. Roast for 12-18 minutes until the cauliflower is tender and starting to brown where it touches the pan. Remove from the oven.
  6. 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.
  7. Place the hot cauliflower and onions in a serving bowl and drizzle with the vinaigrette to taste. Serve right away.


  • You can use traditional 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.
  • Prep Time: 10 Minutes
  • Cook Time: 15 minutes
  • Category: Side
  • Method: Bake
  • Cuisine: American


  • Serving Size: Serves 4-6 as a side
  • Calories: 112
  • Sugar: 1.6g
  • Sodium: 481.7mg
  • Fat: 10.7g
  • Carbohydrates: 4.4g
  • Protein: 1.2g

Keywords: Roasted Vegetables, Eat seasonal, Cauliflower, Quick and Easy