Get ready to transform the humble cauliflower into a culinary masterpiece that will have everyone at your table begging for seconds! This Lemon Garlic Crusted Cauliflower is not just another vegetable side dish – it's a flavor explosion that turns a simple vegetable into a crispy, zesty sensation that will make you forget you're even eating something healthy. Imagine golden, crunchy florets with a bright lemon kick and a garlic-infused crunch that'll make your taste buds dance with joy!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Vegetarian
Serves: 4 servings
Ingredients
- 1 head cauliflower, cut into florets
- 1/4 cup olive oil
- 3 cloves garlic, minced
- Zest and juice of 1 lemon
- 1/2 cup breadcrumbs
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Wash the cauliflower head thoroughly and carefully cut it into evenly sized florets, ensuring they are roughly the same size for uniform cooking.
- In a large mixing bowl, combine olive oil, minced garlic, lemon zest, and lemon juice. Whisk the ingredients together until well incorporated.
- Add the cauliflower florets to the bowl and toss gently, ensuring each piece is evenly coated with the lemon-garlic mixture.
- In a separate small bowl, mix breadcrumbs with salt and pepper, creating a seasoned coating for the cauliflower.
- Transfer the coated cauliflower florets to the prepared baking sheet, spreading them in a single layer to ensure even roasting and crispy edges.
- Sprinkle the seasoned breadcrumbs evenly over the cauliflower, pressing lightly to help the crumbs adhere to the florets.
- Roast in the preheated oven for 20-25 minutes, rotating the baking sheet halfway through to ensure even browning.
- Remove from the oven when the cauliflower is golden brown and crispy, and the breadcrumbs are toasted.
- Let the cauliflower rest for 2-3 minutes before serving to allow the crust to set and cool slightly.
- Serve hot as a side dish or vegetarian main course, optionally garnishing with fresh parsley or additional lemon zest.
Tips
- Size Matters: Cut your cauliflower florets into uniform sizes to ensure even cooking and consistent crispiness.
- Pat Dry is Key: After washing the cauliflower, make sure to thoroughly pat the florets dry. Excess moisture will prevent the breadcrumbs from getting that perfect golden crunch.
- Don't Overcrowd: Spread the florets in a single layer on the baking sheet. Overcrowding will steam the cauliflower instead of roasting it, preventing that desirable crispy exterior.
- Fresh is Best: Use fresh garlic and freshly zested lemon for the most vibrant flavor. Pre-minced garlic or bottled lemon juice won't give you the same bright taste.
- Customize Your Crumb: Feel free to add herbs like thyme or parsley to your breadcrumb mixture for extra flavor complexity.
- Watch Closely: Ovens can vary, so start checking your cauliflower around the 20-minute mark to prevent burning.
- Serving Suggestion: For an extra touch of elegance, serve with a quick drizzle of good quality olive oil or a sprinkle of fresh herbs just before serving.
Nutrition Facts
Calories: 135kcal
Carbohydrates: 10g
Protein: 3g
Fat: 9g
Saturated Fat: g
Cholesterol: 0mg
