Roasted rainbow cauliflower
A beautifully vibrant side dish chalked full of flavor. Parmesan cheese, garlic, dill and lemon blend with the creamy cauliflower florets to create a satisfying recipe sure to impress.
Servings Prep Time
4 people 10minutes
Cook Time
Servings Prep Time
4 people 10minutes
Cook Time
  • 2cups purple cauliflower
  • 2cups white cauliflower
  • 2cups orange cauliflower
  • 1/4teaspoon dried dill weed
  • 1/2teaspoon garlic powder
  • 1/2cup Parmesan cheeseshredded
  • 1/3cup olive oil
  • 1/2 lemon
  1. Pre heat oven to 400 degrees.
  2. Position the cauliflower head so that the stem is facing the cutting board. Then staring from the outside of the cauliflower begin slicing down so that the cauliflower resembles A steak. Cut off the excess stem of the cauliflower. Repeat with each head of cauliflower. You will only need about 2-3 steaks from each head.
  3. To a bowl combine the olive oil, garlic powder, and dill weed, and whisk together. Then add cauliflower and toss to coat evenly.
  4. Lay parchment paper down on a cookie sheet. Place the cauliflower on the pan. Sprinkle half of the cheese over the cauliflower. Then squeeze the lemon over the cauliflower.
  5. Put the cauliflower in the oven and cook for 10 minutes. Then flip the cauliflower over and coat with the remaining cheese. Cook for 10 more minutes.
  6. Optional, garnish with edible flowers and serve with your favorite protein.
Recipe Notes

Slicing your cauliflower into the steaks makes it easier to coat the vegetable with cheese.

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