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Roasted Lemon Cauliflower with Sundried Tomatoes and Pine Nuts

An easy, delicious recipe that will make you want to eat your cauliflower.
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Sides
Servings 4


  • 1 Head of cauliflower cut into bite-sized florets
  • 1/2 t. Lemon zest
  • 1 1/2 T. Lemon juice
  • 2-3 Garlic cloves minced
  • 1/2 t. Sea salt
  • 1/2 t. Ground black pepper
  • 2 T. Olive oil
  • 2 T. Sundried Tomatoes chopped
  • 1/4 C. Pine nuts toasted


  • Preheat oven to 450 degrees F.
  • Cut cauliflower and place in a pile on a silpat or parchment lined baking sheet.
  • Mix the lemon zest, lemon juice, garlic, sea salt, pepper, and olive oil in a small jar.
  • Drizzle over the cauliflower and toss to coat evenly.
  • Place in the oven and roast for 10-12 minutes or until you get some nice browning. Turn the pieces so another side is down and continue cooking for 4-5 minutes. You want the cauliflower tender on the inside and brown and crisp edges on the outside.
  • Top with sundried tomatoes and pine nuts.