Roasted Cauliflower Lavender Rosemary and Garlic
Elevate your vegetable side dish game with this Roasted Cauliflower with Lavender, Rosemary, and Garlic recipe, a unique and aromatic twist on classic roasted veggies. Featuring tender cauliflower florets infused with the delicate floral notes of dried culinary lavender, the earthy warmth of fresh rosemary, and the rich, caramelized flavor of roasted garlic, this dish is a sensory delight. Perfectly seasoned with olive oil, salt, pepper, and a touch of zesty lemon juice, it comes together in just 40 minutes, making it an effortless yet elegant option for weeknight dinners or special occasions. Serve it as a standalone side, a topping for salads, or even paired with hearty grain bowls—this versatile recipe is as beautiful to look at as it is to eat. Keywords: roasted cauliflower, lavender rosemary recipes, garlic roasted vegetables, healthy side dish recipes, unique roasted cauliflower.
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Recipe Information
Ingredients
- 1 head cauliflower
- 3 tablespoons olive oil
- 0.5 teaspoons dried culinary lavender
- 2 teaspoons fresh rosemary
- 4 whole garlic cloves
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 tablespoon lemon juice
Instructions
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
Cut the cauliflower into medium-sized florets and place them in a large mixing bowl.
In a small bowl, whisk together the olive oil, dried lavender, finely chopped fresh rosemary, salt, and black pepper.
Smash the garlic cloves with the flat side of a knife but leave the skins on. Add the garlic cloves to the mixing bowl with the cauliflower.
Pour the olive oil mixture over the cauliflower and garlic, then toss everything well to ensure even coating.
Spread the cauliflower and garlic cloves evenly on the prepared baking sheet, ensuring they are in a single layer for even roasting.
Roast in the preheated oven for 20–25 minutes, turning the cauliflower halfway through, until it is golden brown and tender.
Remove from the oven and discard the garlic skins. Drizzle the roasted cauliflower with lemon juice for a bright finishing touch.
Serve warm as a side dish or as a topping for salads and grain bowls.
Nutrition Facts
Calories |
560 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.8 g | 56% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3276 mg | 142% | |
| Total Carbohydrate | 37.1 g | 13% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 12.3 g | ||
| Protein | 12.9 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 168 mg | 13% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 1954 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.
