Rosemary Lemon Roasted Cauliflower for the Sharing Bowl

Rosemary Lemon Roasted Cauliflower for the Sharing Bowl is filed under Sides and built around head Cauliflower, Fresh rosemary chopped, and Fresh thyme picked. Plan on 4 People.

Count on 15 minutes of prep, 25 minutes of cooking, about 40 minutes from the first measurement to the plate.

Ingredients Method

What goes in the bowl

• 1 head Cauliflower, about 6 cups after cut
• 1 tbsp Fresh rosemary chopped
• 2 tsp Fresh thyme picked
• ½ Lemon zested
• 2 tbsp Olive oil
• Kosher salt to taste
• Black pepper to taste

How the cooking goes

1. Warm the oven to 400°F and prepare a sheet pan with parchment. The parchment is optional but you find it helpful to avoid unnecessary clean up.
2. Cut the stem out of the head of cauliflower then then cut into florets.
3. Move it onto a large bowl and add rosemary, thyme, lemon zest, a large pinch of salt, a few cracks of black pepper and olive oil. Toss to coat. The easiest way to see if there is enough salt, is to inspect it. Pick up a piece of cauliflower. You should see some visible granule of kosher salt on the surface. If not, add a bit more.
4. Spread out on the sheet pan and bake in preheated oven until the cauliflower is tender and there are some nice browned edges. You can always finish under the broiler if you want more char.
5. Serve!

After it comes off the heat

Give the plate the rest the method asks for. Cover leftovers and refrigerate them when the dish includes meat, eggs, or dairy.

If you want another plate from Sides, open Baked Mac and Cheese beside the Main Plate and Thanksgiving Side Dishes for the Home Table.