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
How to Make It
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.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.