Lemon Herb Roasted Cauliflower Recipe

This vibrant Greek-style Lemon Herb Roasted Cauliflower features caramelized florets tossed in Mediterranean spices and olive oil, topped with tangy feta cheese, fresh flat-leaf parsley, and bright lemon wedges. An easy, healthy side dish packed with authentic flavor.

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Prep Time 10

Cook Time 30

Servings: 4

Calories: 380

Ingredients Method Notes

Ingredients

* 1 large head cauliflower cut into bite-sized florets
* 3–4 tbsp Extra Virgin Olive Oil divided
* 1 tbsp dried oregano
* 1 tsp garlic powder or 3 cloves fresh garlic, minced
* ½ tsp smoked paprika
* 1 tsp sea salt or to taste
* ½ tsp freshly ground black pepper
* 1 whole lemon zested, then cut into wedges for serving
* 2–3 oz. crumbled feta cheese approx. ½ cup
* ¼ cup fresh Italian flat-leaf parsley finely chopped

Method

Preheat & Prep:

Preheat your oven to 425°F (220°C) and place a large rimmed baking sheet inside to heat up. Thoroughly pat cauliflower florets dry with a clean kitchen towel.

Season:

In a large bowl, combine the cauliflower florets with 2 tablespoons of extra virgin olive oil, dried oregano, garlic powder, smoked paprika, lemon zest, sea salt, and black pepper. Toss well to coat every floret evenly.

Roast:

Spread the cauliflower in a single layer on the preheated baking sheet, placing flat sides down. Roast for 25–30 minutes, flipping halfway through, until edges are golden-brown and caramelized.

Assemble & Serve:

Transfer hot cauliflower to a wooden platter. Drizzle remaining 1–2 tablespoons of olive oil, sprinkle with crumbled feta cheese and chopped parsley, and serve with fresh lemon wedges.

Notes

* Preheating the sheet pan creates an instant bottom sear on the florets.
* For a melted cheese finish, add crumbled feta during the final 3-5 minutes of baking.