Ingredients:

  • 1 large head of cauliflower (about 900g / 2 lbs), cut into florets
  • 3 tablespoons olive oil (45 ml), extra virgin
  • 1 teaspoon garlic powder (5 ml)
  • 1/2 teaspoon onion powder (2.5 ml)
  • 1/2 teaspoon smoked paprika (2.5 ml)
  • 1/4 teaspoon red pepper flakes (optional) (1.25 ml)
  • Salt and freshly ground black pepper, to taste
  • 1/4 cup fresh parsley, finely chopped (60 ml)
  • 2 tablespoons fresh basil, finely chopped (30 ml)
  • 1 tablespoon lemon zest (15 ml), from about 1 lemon
  • 1 clove garlic, minced
  • 1 tablespoon olive oil (15 ml), extra virgin
  • Pinch of salt
  • Pinch of red pepper flakes (optional)

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Cut the cauliflower into evenly sized florets and place them in a large bowl.
  3. Drizzle the cauliflower with olive oil. Add the garlic powder, onion powder, smoked paprika, red pepper flakes (if using), salt, and pepper. Toss well to coat evenly.
  4. Spread the seasoned cauliflower florets in a single layer on the prepared baking sheet (lined with parchment paper if using).
  5. Roast for 25-30 minutes, or until the cauliflower is tender and golden brown, flipping halfway through for even cooking.
  6. While the cauliflower is roasting, combine the parsley, basil, lemon zest, minced garlic, olive oil, salt, and red pepper flakes (if using) in a small bowl. Mix well.
  7. Remove the cauliflower from the oven and transfer to a serving dish. Spoon the lemon-herb gremolata over the roasted cauliflower and serve immediately.