Ingredients:

  • 1 large head cauliflower (about 900g / 2 lbs), cut into florets
  • 3 tablespoons olive oil (45ml)
  • 1 teaspoon kosher salt (6g)
  • ½ teaspoon black pepper (1.5g)
  • ¼ teaspoon garlic powder (0.5g)
  • Pinch of red pepper flakes (optional, adjust to taste)
  • ¼ cup fresh parsley leaves, finely chopped (10g)
  • 2 tablespoons fresh basil leaves, finely chopped (5g)
  • 2 cloves garlic, minced (6g)
  • Zest of 1 lemon
  • 2 tablespoons olive oil (30ml)
  • 1 tablespoon lemon juice (15ml)
  • Salt and pepper to taste

Instructions:

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper (if using).
  2. In a large bowl, toss cauliflower florets with olive oil, salt, pepper, garlic powder, and red pepper flakes (if using). Ensure florets are evenly coated.
  3. Spread cauliflower in a single layer on the prepared baking sheet. Roast for 25-30 minutes, or until tender and golden brown, flipping halfway through.
  4. While the cauliflower is roasting, combine parsley, basil, garlic, and lemon zest in a small bowl.
  5. Stir in olive oil and lemon juice to the herb mixture. Season with salt and pepper to taste.
  6. Once the cauliflower is roasted, transfer it to a serving dish. Spoon the lemon-herb gremolata over the top. Serve immediately.