Cauliflower with Scallions
Elevate your veggie side dish game with this vibrant and flavorful Cauliflower with Scallions recipe. Featuring oven-roasted cauliflower florets tossed in olive oil, garlic, and a hint of optional red pepper flakes, this dish achieves perfect caramelization in just 25 minutes. The addition of scallions—lightly cooked until tender and sprinkled fresh for garnish—infuses a bright, oniony aroma that complements the roasted sweetness of the cauliflower. A final drizzle of lemon juice ties everything together with a zesty finish. Simple yet packed with flavor, this quick-to-prepare recipe is perfect for busy weeknights or as a standout addition to your holiday spread. With minimal prep time and just a handful of pantry-staple ingredients, it’s a healthy, gluten-free, and vegan side dish that everyone will love!
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Recipe Information
Ingredients
- 1 head Cauliflower
- 4 stalks Scallions (green onions)
- 2 tablespoons Olive oil
- 2 cloves Garlic
- 0.5 teaspoons Salt
- 0.25 teaspoons Ground black pepper
- 0.25 teaspoons Red pepper flakes (optional)
- 1 teaspoon Fresh lemon juice
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
Wash and thoroughly dry the cauliflower. Remove the outer leaves and cut the cauliflower head into small florets of roughly equal size for even cooking.
Thinly slice the scallions, separating the white and light green parts from the dark green tops. Set them aside in separate piles.
Mince the garlic cloves finely and set aside.
In a large bowl, combine the cauliflower florets, olive oil, minced garlic, salt, ground black pepper, and optional red pepper flakes. Toss until the cauliflower is evenly coated.
Spread the seasoned cauliflower in a single layer on the prepared baking sheet.
Roast the cauliflower in the preheated oven for 20-25 minutes, stirring halfway through, until it is tender and slightly caramelized at the edges.
Remove the baking sheet from the oven and sprinkle the roasted cauliflower with the sliced white and light green parts of the scallions. Return the cauliflower to the oven for an additional 3 minutes to lightly cook the scallions.
Transfer the cauliflower to a serving platter and drizzle with fresh lemon juice. Garnish with the dark green tops of the scallions for a pop of fresh color and flavor.
Serve warm as a side dish, and enjoy!
Nutrition Facts
Calories |
426 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.9 g | 38% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2097 mg | 91% | |
| Total Carbohydrate | 35.0 g | 13% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 12.5 g | ||
| Protein | 12.8 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 166 mg | 13% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 1959 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
