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Herb-Roasted Cauliflower

This easy sheet-pan side dish featuring cauliflower and bright herbs works for a Passover celebration or any holiday gathering.

Serves 8
Ready in 30 mins
Prep time 5 mins
Cooking time 25 mins
143 calories per serving


> 2 medium heads cauliflower
> 1/4 cup olive oil, divided
> 3 tbsp olive oil
> 1/4 cup parsley
> 3 tbsp fresh mint
> 2 tbsp fresh dill
> 1 tbsp lemon juice


Preheat oven to 425°F. Cut the cauliflower into medium florets. Toss with ¼ cup oil and season with salt and pepper. Arrange in single layer on 2 baking sheets. Roast about 20 min., until almost tender.
Meanwhile, finely chop the parsley, mint, and dill. Add to a small bowl with remaining 3 tbsp oil and stir to combine.
When cauliflower is almost tender, drizzle herb mixture over cauliflower in pans and toss to coat. Continue to roast until cauliflower is tender, 5–10 min. more. Toss cauliflower with the lemon juice and season with salt and pepper to taste.

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