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Roasted Cauliflower with Lemon and Dill

Contributed by Melissa Rubel Jacobson

ACTIVE: 10 MIN
TOTAL TIME: 45 MIN
SERVINGS: 4

•BASIC-EASY
•FAST
•VEGETARIAN

slideshow More Vegetable Dishes

1 large head of cauliflower (2 1/2 pounds), cut into 1 1/2-inch florets
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
Fresh lemon juice
Chopped dill

Preheat the oven to 425°. On a large rimmed baking sheet, toss the cauliflower florets with the olive oil and season with salt and pepper. Roast for about 40 minutes, until the florets are tender and browned, tossing halfway through. Transfer to a bowl, toss with lemon juice and dill and serve.

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