Best Lemon Roasted Cauliflower With Dill Recipes

OVEN-ROASTED CAULIFLOWER WITH GARLIC, OLIVE OIL AND LEMON JUICE

Oven-Roasted Cauliflower with Garlic, Olive Oil and Lemon Juice image

Provided by Food Network

Time 20m

Yield 5 to 6 cups roasted cauliflower florets, 6 to 8 servings

Number Of Ingredients 8

Ingredients

5 to 6 cups cauliflower florets, about 1 1/2 inches in diameter (from 1 medium cauliflower)
1/4 cup extra-virgin olive oil
1 tablespoon sliced garlic
2 tablespoons lemon juice
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons grated Parmesan
Chopped chives, for garnish

Steps:

Preheat the oven to 500 degrees F.
Place the cauliflower florets in a large saute pan or a roasting pan. Drizzle the olive oil over the cauliflower, and season with the garlic, lemon juice, salt and pepper. Place the saute/roasting pan in the oven and cook for 15 minutes, stirring occasionally to ensure even roasting. Remove from the oven and sprinkle with the Parmesan. Garnish with chopped chives and serve immediately while still warm.

LEMON ROASTED CAULIFLOWER WITH DILL

Lemon Roasted Cauliflower With Dill image

This is one of the most wonderful vegetable dishes I've made in quite a while - Sweet and tart and sure to please even those who are ambivalent about cauliflower. Be sure to use fresh dill, not dried!

Provided by Whats Cooking

Categories Cauliflower

Time 40m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1 large head cauliflower, cut into florets
2 teaspoons Dijon mustard (or more to taste)
4 garlic cloves, crushed
2 lemons, juice of
1 teaspoon salt
1 tablespoon extra virgin olive oil
1 -2 tablespoon fresh dill, chopped
fresh ground black pepper

Steps:

Preheat oven to 400°F Place cauliflower florets in a large bowl. In a smaller bowl, combine all other ingredients to make a sauce, whisking until blended. Include generous amounts of fresh ground black pepper.
Pour marinade over the cauliflower and toss until coated. Spread on baking sheet. Drizzle any remaining marinade over the cauliflower.
Bake for 30-45 minutes or until tender but not mushy. Toss once, if desired, halfway through cooking. The cauliflower should have some browning around the edges.

ROASTED CAULIFLOWER WITH PASTA AND LEMON ZEST

Roasted Cauliflower with Pasta and Lemon Zest image

The lemon zest perks up this earthy, salty pasta dish.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains

Time 55m

Number Of Ingredients 8

Ingredients

1 large head cauliflower (about 2 pounds), cut into small florets (about 7 cups)
1 red onion, cut into 1/4-inch-thick slices
1/4 cup salt-packed capers, rinsed
1/4 cup extra-virgin olive oil
Coarse salt and freshly ground pepper
8 ounces dried orecchiette (ear-shaped pasta)
1/2 cup coarsely chopped fresh flat-leaf parsley
2 tablespoons finely grated lemon zest (from 2 lemons)

Steps:

Preheat oven to 450 degrees. Toss together cauliflower, onion, capers, and 2 tablespoons oil. Season with salt and pepper.Spread vegetables in a single layer on a rimmed baking sheet.
Roast, stirring halfway through, until cauliflower is tender and browned, about 40 minutes.
Meanwhile, bring a large pot of salted water to a boil. Addpasta, and cook until al dente, according to package instructions. Drain.
Toss hot pasta with remaining 2 tablespoons oil, the parsley,and lemon zest. Add cauliflower mixture, and season with salt and pepper. Gently toss to combine.

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