By Grocery List Plus Editorial Staff | Published on October 3, 2026
Serves 4
153 cal · 50 min
Gremolata Roasted Cauliflower
Recipe GLPR53e1aec830f620
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Average rating: 4.8 (1)
Golden-roasted cauliflower florets brightened with a vibrant gremolata of fresh parsley, garlic, lemon zest, and juice. This aromatic side dish combines tender, caramelized vegetables with the fresh punch of citrus and herbs for a simple yet elegant accompaniment to any main course.
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Ingredients
1 large head cauliflower, rinsed and cut into florets
3 tablespoons extra virgin olive oil
¼ cup fresh parsley, finely chopped
2 cloves garlic, minced
1 teaspoon kosher salt
½ teaspoon fresh ground black pepper
1 lemon, zest and juice
Directions
Preheat your oven to 425°F.
In a small bowl, whisk together the minced garlic, chopped parsley, lemon zest, lemon juice, olive oil, kosher salt, and black pepper until well combined.
Place the cauliflower florets in a large bowl and pour the gremolata mixture over them. Toss thoroughly to coat all florets evenly with the herb and oil mixture.
Spread the cauliflower on a baking sheet in a single layer and transfer to the preheated oven.
Roast for 30 to 40 minutes, stirring the florets halfway through cooking, until the cauliflower is tender and the edges are golden brown and caramelized. Serve warm.
Comments
Gremolata roasted cauliflower is a straightforward produce-and-pantry dish with every ingredient stocked at Harris Teeter, Food Lion, Walmart, or ALDI—no special stops needed. The stated 50 minutes is honest: about 10 to prep and zest, then 40 to roast at high heat until the edges caramelize. At roughly $1.50 per serving (driven by the cauliflower head and fresh lemon), it lands squarely in weeknight territory, reheats well in a 350°F oven, and works as a side for four without fussing over sauce or timing. The bright, lemony gremolata cuts through rich mains and holds up as a leftover.
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