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A white serving dish of chopped, roasted, multicolored cauliflower with fresh herbs, on a white marble background.

Lemon Roasted Cauliflower with Fresh Herbs

  • Author: Meghan Yager
  • Prep Time: 5 minutes
  • Cook Time: 50 minutes
  • Total Time: 55 minutes
  • Yield: 4 servings 1x


With an acidic burst of citrus, this is a side dish that goes well with every entree. And multicolored veggies make it festive and fun.



  • 3 heads cauliflower (1 purple, 1 orange, and 1 white, if available)
  • 1/3 cup olive oil
  • 1 Tbsp chopped parsley, plus more for garnish
  • 1 Tbsp chopped basil
  • 1 1/2 tsp chopped thyme
  • 1/2 tsp salt
  • 1/2 tsp freshly ground black pepper
  • Zest of 1 lemon
  • Juice of 2 lemons


  1. Preheat oven to 425°F.
  2. Wash and trim cauliflower, chopping the florets into small equally-sized pieces.
  3. Add cauliflower to a large bowl with olive oil, parsley, basil, and thyme. Toss to combine, making sure the florets are coated evenly with the oil and herbs.
  4. Spread the mixture onto a large rimmed baking sheet lined with parchment paper in an even layer. Sprinkle with salt, pepper, and lemon zest. Squeeze lemon juice over the vegetables.
  5. Bake for 40 to 50 minutes, tossing halfway through cooking.
  6. Once the cauliflower has browned and is cooked through, remove from the oven. Serve immediately with an extra sprinkle of freshly chopped parsley.


Adapted from a recipe by Shanna Mallon.

  • Category: Side Dish
  • Method: Roast
  • Cuisine: Dinner

Keywords: cauliflower, vegetables, roasted vegetables, herbs, lemon, citrus, side dish, healthy, vegan, vegetarian