Roasted cauliflower with garlic, bay & lemon

By Pauline Hubner

December 31, 2016

  • Prep: 10 mins
  • Cook: 20 mins
  • Yields: 8 servings (as a side)


2 heads of cauliflower

1 garlic bulb, split into cloves, unpeeled

6 bay leaves, stalks removed, finely chopped

4 tbsp olive oil

zest and juice of 1 lemon


1Heat oven to 200C/180C fan/gas 6.

2Place the cauliflower, garlic and bay leaves in a large bowl, toss with the oil, zest and juice and season generously.

3Spread evenly onto a baking sheet (use 2 if you need to).

4Roast for 20 mins, turning halfway, until al dente and caramelised.

Recipe by Maria Elia, and published in Good Food magazine, December 2010. See recipe online: If you don’t fancy garlic, roast the cauliflower with a little chopped red chilli or a sprinkle of smoked paprika or cumin seeds. Another idea is to serve it topped with shaved Parmesan.


0 Reviews

All fields and a star-rating are required to submit a review.